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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Prepare vegetables by rinsing baby bok choy, asparagus, and spring onions. Pat dry thoroughly.
2. Preheat charcoal grill or grill pan to high heat until smoking.
3. Arrange vegetables on grill in single layer. Grill until charred and tender.
4. In small bowl, whisk walnut oil, light soy sauce, rice vinegar, and minced garlic together. Season with sea salt and white pepper.
5. Toast sesame seeds in dry pan over medium heat until fragrant and golden.
6. Roughly chop toasted mixed nuts to retain some texture.
7. Arrange charred vegetables on serving plate. Drizzle with nut oil dressing.
8. Scatter toasted nuts and sesame seeds over vegetables. Garnish with chopped Chinese chives or cilantro.
9. Serve immediately while vegetables are still warm.

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