Grilled Pac Choy Rabe w/Scallion & Black Vinegar Sauce

 

About this recipe:

Pac Choy Rabe is the tender flower stalk of the Pac Choy (Bok Choi) plant, similar to Broccoli Rabe (Rapini) or Kale Rabe (Napini). Due to the early summer weather this year, all our Pac Choy plants bolted (went to flower) early instead of producing harvest-able heads.

That left us with a couple of option... Pull the plants and put in something new, or harvest the flower stalks as a new market item. Ever the adventurous ones, we decided on the latter, and boy are we glad we did!!

A new summer grilling treat is here!! These tender, crunchy stems are slightly bitter, slightly sweet, and take on a lovely smoky flavor when grilled. Here we serve it with a Scallion & Black Vinegar Sauce with its own sweet, tangy, and spicy notes.

Ingredients:

Grilled Rabe:

  • 1 Bunch Pac Choi Rabe

  • 2 Tablespoons Vegetable Oil

  • 1/4 tsp Black Pepper

  • 1/4 tsp Kosher Salt

  • Toasted Sesame Seeds for serving (optional)

For the Sauce:

  • 4 Green Onions, minced (about 1/4 cup)

  • 3 Tablespoons Garlic Chives, minced

  • 2 Garlic Cloves, Minced

  • 1 Tablespoon Fresh Ginger, grated

  • 1/4 cup Sugar

  • 1/4 cup Chinese Black Vinegar (brown rice vinegar, or seasoned rice vinegar, or even balsamic will also work)

  • 3 Tablespoons Tamari (Soy Sauce).

  • 1-2 Tablespoons Sriracha (or other chile sauce, depending on your heat preference)

  • 2 Tablespoons Vegetable Oil

  • 2 Tablespoons Chili Oil

  • 2 Tablespoons Sesame Oil

  • 1 Tablespoon Ground Black Pepper

Directions:

For the Sauce:
Combine all the ingredients in a half-pint mason jar and shake to combine. Let the sauce sit for at least an hour before using to give the flavors time to infuse. Sauce can be stored in the refrigerator for up to a week.

For the Rabe:
Rinse the Rabe and pat it dry with a kitchen towel. Trim any tough/woody ends, and remove the flowers and buds to use as a garnish. Lightly toss the Rabe in vegetable oil (like canola, sunflower or safflower), and sprinkle with a heavy pinch of Kosher Salt and Black Pepper.

Heat your grill to it’s highest setting, and place the Rabe on the grates in a single layer, making sure the stems have good contact with the grates.

Grill on each side for about 4 minutes each, forming nice char marks on the stems and leaves. Remove the Rabe from the grill and place in a rimmed baking dish or large bowl and cover with foil or plastic to allow it to “steam” itself until tender (about 5 minutes). Arrange on a serving plate and drizzle with the Scallion & Black Vinegar Sauce. Sprinkle with Toasted Sesame Seeds and reserved flowers and buds and serve immediately.