Grilled Baby Bok Choy and Potato with Yuzu Mayo

Recipe by Garrett Nishimori, Jade Asian Greens Chef
Photo by Maryam Nikkhah, VC Foto 

Grilled baby bok choy and grilled fingerling potatoes with a yuzu mayo dipping sauce.
Serves: 4

Prep Time



1 (5 count bag) Jade Baby Bok Choy, quartered
1 (5 count bag) Jade Baby Shanghai Bok Choy, quartered
3 Golden Fingerling Potatoes, quartered
3 Red Fingerling Potatoes, quartered
3 Purple Fingerling Potatoes, quartered
½ cup Mayonnaise
1 teaspoon Yuzu juice (can use 2 tablespoons Ponzu Sauce instead of Yuzu juice and Soy Sauce)
1 tablespoon Low Sodium Soy Sauce
Salt and Pepper to taste
GarNish with Tongarashi Chili (can use ground cayenne pepper)


Quarter lengthwise Jade Baby Bok Choy, Jade Baby Shanghai Bok Choy and fingerling potatoes. Lightly toss with olive oil and season to taste with salt and pepper. Grill until desired tenderness leaving the baby bok choy tender crisp.

In a small mixing bowl combine mayonnaise, yuzu juice and soy sauce. GarNish with a dash of togarashi chili. Enjoy!