Charcoal-Grilled Spring Vegetables with Nut Oil炭燒春菜果仁油
A simple yet elegant Hong Kong-style vegetarian dish featuring seasonal spring vegetables charred over charcoal to bring out natural sweetness, finished with aromatic nut oil and toasted nuts for richness and texture.
01Ingredients
- 200g baby bok choy
- 150g spring asparagus
- 100g spring onions
- 60ml walnut oil
- 30g toasted mixed nuts (walnut, almond, pine nut)
- 15g sesame seeds
- 2tbsp light soy sauce
- 1tbsp rice vinegar
- 3 clove garlic, minced
- 1tsp sea salt
- 0.5tsp white pepper
- 1tbsp Chinese chives or cilantro, chopped
Nutrition (per serving)485kcal
- Protein12.5g
- Carbs18.2g
- Fat40.8g
Fiber 4.1 gSodium 1248 mg
02Steps
- Prepare vegetables by rinsing baby bok choy, asparagus, and spring onions. Pat dry thoroughly.
- Preheat charcoal grill or grill pan to high heat until smoking.
- Arrange vegetables on grill in single layer. Grill until charred and tender.
- In small bowl, whisk walnut oil, light soy sauce, rice vinegar, and minced garlic together. Season with sea salt and white pepper.
- Toast sesame seeds in dry pan over medium heat until fragrant and golden.
- Roughly chop toasted mixed nuts to retain some texture.
- Arrange charred vegetables on serving plate. Drizzle with nut oil dressing.
- Scatter toasted nuts and sesame seeds over vegetables. Garnish with chopped Chinese chives or cilantro.
- Serve immediately while vegetables are still warm.
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