Baby bok choy, halved, rinsed, drained cut-side-down on paper towels in the fridge
2 T fish sauce
2 T plain rice vinegar (not seasoned)
1 T Sriracha
1 T Lee Kum Kee Guilin Chili Sauce
freshly ground black pepper
2 T canola oil
a small drop of sesame oil
Brush the bok choy with canola oil.
Grill the bok choy, cut-side down for about 2-3 minutes.
Flip, and grill another few minutes until the stems are crisp-tender.
Place cut-side-up on a platter and drizzle with some of the vinaigrette.
You might not need all of the vinaigrette.
The Johnson Family Cookbook