A few days ago we were at our local Asian market picking up some jack fruit for a recipe we’re working on, when all of a sudden we noticed this adorable baby bok choy we just could not resist. We bought a huge bag of it, and we’ve been using it for all sorts of stir-fry and noodle dishes, but these Sriracha-marinated kebabs are easily the best thing we’ve done with them.
We don’t have access to a grill at the moment – we live in a tiny apt on the 5th floor of an enclosed building – so instead we cooked the kebabs on our cast-iron square grill pan, which actually worked out wonderfully. I think we are definitely going to be grilling a lot more on that thing in the future because the flavor was great and it was a lot easier than going outside and firing up a grill.
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