Delightful in stir-fry dishes, bok choy is also a terrific snack eaten raw. The white stems are crisp and succulent without the stringiness of celery. This blender sauce comes together with absolutely no cooking and requires all of 3 minutes make. Instead of the blender, you can do as I did and put all the ingredients into a pint-size wide mouth mason jar then blitz with an immersion blender.
1" piece peeled fresh ginger
1clovegarlic or about 4" fresh garlic scape cut into 1/2" bits
1/2cupcreamy peanut butter
1/3 - 1/2cwarm water
red chile flakes to tasteabout 1/4t - 1/2t
bok choyheavy green leaves and bottom removed
olive oil & salt for grilling
chopped roasted/salted peanuts for garnish
Set up your blender and start it running, then prepare for the best trick ever: drop ginger and garlic into a running blender and it will mince it all perfectly within seconds.
Add peanut butter, soy sauce, lime juice, brown sugar and 1/3 cup water to blender jar. Blend until smooth and creamy. Add chile flakes and additional water until sauce reaches desired consistency.
Grill bok choy: Separate stalks of bok choy, rinse well, then dry with a towel. Toss gently with a drizzling of olive oil then sprinkle with salt. I like to do this on a rimmed baking sheet.
Spread stems on clean, preheated grill and cook, turning occasionally, until barely tender and stems have nice grill marks.
Arrange on a platter, then drizzle with a modest amount of peanut sauce. Sprinkle with chopped peanuts and additional chile flakes as desired. Serve remaining sauce on the side.