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  • In a mini chopper, combine soy sauce, oil, lime juice, fish sauce, ginger, lemongrass, sugar and chopped Thai chile or serrano. Whirl to blend. Place in a dish with bok choy, scallions and whole Thai chiles, if using. Marinate 15 minutes.

  • Heat a gas grill to mediumhigh or the coals in a charcoal grill to medium-hot. Lightly grease grates.

  • Remove vegetables from marinade and reserve remaining liquid. Grill bok choy for about 4 minutes per side, and scallions and chiles (if using) for 2 to 3 minutes per side. Remove to a platter.

  • Place a grilling grid on grill and heat for a few minutes. Grill tomatoes and sugar snap peas on grid for about 5 minutes, turning frequently. Remove to platter with other vegetables; drizzle with reserved marinade. Serve with lime wedges for squeezing and, if desired, hot chili oil. Garnish with Thai basil, if desired.

Nutrition Facts

96 calories; 5 g total fat; 0 mg cholesterol; 607 mg sodium. 10 g carbohydrates; 4 g protein;


1 Ratings
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  • 1 star values: 0