Yu choy, a slightly bitter green in the brassica family, can be found at Asian markets. The fiery sate oil complements any grilled vegetable.
Provided by: SmallRecipe.com
Yield: 8 servings
|2 heads of garlic, cloves separated, finely chopped|
|2 shallots, finely chopped|
|1 4″ piece ginger, peeled, finely chopped|
|4 tsp. kosher salt|
|2½ cups vegetable oil, divided|
|½ cup crushed red pepper flakes|
|2 dried shiitake mushrooms (optional)|
|¼ cup sugar|
|8 cups yu choy or halved baby bok choy or 3 bunches broccolini, trimmed|
|A spice mill or mortar and pestle (optional)|
- Bring garlic, shallots, ginger, salt, and 2 cups oil to a simmer in a medium saucepan over medium heat. Reduce heat to low and simmer gently until aromatics are softened, 8–10 minutes. Add red pepper flakes and cook, adjusting heat as needed to maintain a bare simmer and stirring occasionally, until oil is very deep red and aromatics are very lightly browned, 45–60 minutes.
- Meanwhile, grind mushrooms, if using, in spice mill or with mortar and pestle to a powder.
- Remove sate oil from heat; stir in sugar, mushroom powder, and remaining ½ cup oil (this will help cool it down). Let cool slightly before using.
- Do Ahead: Sate oil can be made 2 months ahead. Transfer to an airtight container; cover and chill.
- Prepare a grill for medium-high heat; oil grate. Place yu choy on a rimmed baking sheet. Drizzle with vegetable oil, season with salt, and toss to coat. Grill, turning occasionally, until lightly browned and crisp-tender, about 4 minutes. Transfer to a platter; drizzle with sate oil, including the crispy bits.