Friday, July 22, 2011

Grill On! Grilled Oyster Sauce Wings & Grilled Balsamic Bok Choy

Although we haven't been having the heat wave that has swept the rest of the US, last week was a little too warm to be cooking in my kitchen.  I invited some friends over to taste test my latest concoction of Grilled Oyster Sauce Wings and Grilled Baby Bok Choy with Balsamic.  This is a great last minute dinner.  I defrosted the wings in cold water and then whipped together a quick marinade.  I usually just drizzle some oyster sauce over my greens, but my marinade already had an oyster sauce base, I decided to use balsamic to balance out the flavors.  This went nicely with steamed white jasmine rice and chrysanthemum iced tea.  I also made a chilled azuki dessert soup, but it didn't turn out like I wanted.  I will post the recipe for that once I perfect the technique in my crazy kitchen lab.  Until then, here are the recipes for the main course:
Grilled Oyster Sauce Wings
1/2 dozen wings
1/3 cup oyster sauce
3 tbsp soy sauce
1/4 tsp five spice powder
1 clove garlic, finely minced
Combine oyster sauce, soy sauce, five spice powder and garlic in a medium sized bowl.  Toss in the wings to thoroughly coat.  Refrigerate until ready to grill, tossing about halfway through to ensure even marinading.  Place on hot grill, over medium heat.  Brush on 1/2 of remaining marinade after 15 minutes and flip wings over.  Brush on rest of  marinade and cook for another 15-20 minutes or until done.

Grilled Baby Bok Choy with Balsamic
baby bok choy
grapeseed oil or vegetable oil
balsamic vinegar
coarse sea salt
Split the baby bok choy into halves, lengthwise.  This makes it easier to clean off the dirt that is trapped in between the layers.  Rinse and drain.  Lightly brush grapeseed or vegetable oil on both sides of the bok choy.  I used my handy Misto sprayer filled with grapeseed oil, which really does make my life so much easier.  Place the bok choy on the hot grill just until grill marks start to form.  Sprinkle on sea salt and balsamic vinegar just after flipping.  Don't need to go crazy with the balsamic, just a little splash will do.  Bok choy are done once grill marks start to form on the other side.

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