Charcoal-Grilled Spring Vegetables with Nut Oil

Ingredients

Instructions

1. 1

   Prepare vegetables by rinsing baby bok choy, asparagus, and spring onions. Pat dry thoroughly.

2. 2

   Preheat charcoal grill or grill pan to high heat until smoking.

3. 3

   Arrange vegetables on grill in single layer. Grill until charred and tender.

4. 4

   In small bowl, whisk walnut oil, light soy sauce, rice vinegar, and minced garlic together. Season with sea salt and white pepper.

5. 5

   Toast sesame seeds in dry pan over medium heat until fragrant and golden.

6. 6

   Roughly chop toasted mixed nuts to retain some texture.

7. 7

   Arrange charred vegetables on serving plate. Drizzle with nut oil dressing.

8. 8

   Scatter toasted nuts and sesame seeds over vegetables. Garnish with chopped Chinese chives or cilantro.

9. 9

   Serve immediately while vegetables are still warm.