Grilled Choy with Miso Yogurt

Don't be afraid to char the outer leaves of the choy and really let the centers steam.


4 baby choy, cut in half
1 tbsp miso paste
2 tbsp plain yogurt
1 lime, zest and juice
1 clove garlic, minced
1 tbsp peanut butter
2 scallions, sliced thinly
5 sprigs cilantro, minced finely
1 serano pepper, seeds removed and minced


  1. Combine everything except the choy into a smooth dressing
  2. Taste and adjust seasoning as desired
  3. Grill the choy over medium heat until the center is steamed and the leaves are charred and crispy
  4. Remove from the heat and spoon the dressing all over
  5. Finish with toasted sesame seeds or chopped peanuts if desired