Chinese Greens, Ginger, Sesame, Soy | Grilling | Roasting | Vegetarian | Big Green Egg

Chinese Greens with Ginger, Sesame and Soy

By Matt Burgess

Turn simple cabbage into something bright and vibrant


Place the pak choi in salted, boiling water for 1 minute, then plunge directly into ice-cold water to stop the cooking.

In a bowl, stir the pickled ginger, fresh ginger, sugar, sesame oil and soy to form a dressing.

place the pak choi flat side down turn when charred

Load & light your EGG setting it up for direct cooking at 160°C with a Cast Iron Searing Grid in place.

Once to temperature, place the pak choi halves directly onto the grid.

Close the lid and cook for 3-4 minutes, turning from time to time so they cook evenly.

Plate the pak choi and spoon over the dressing. Eat immediately.

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