Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This recipe pairs our bok choy with the organic apricots just in from eastern Washington.
1/3 cup honey
3 tablespoons rice vinegar
2 tablespoons tamari or soy sauce
2-3 teaspoons chili paste
6 bok choy, halved and cleaned
1 tablespoons sesame or olive oil
Shrimp or chicken, cut into bite-sized pieces
Whisk first 5 ingredients together to make satay sauce. Grill shrimp and/or chicken with a little oil and cook on hot grill. Brush fruit and bok choy with a little sauce, grill 2-3 minutes, place on plate with shrimp/chicken and drizzle sauce over. Sprinkle with sesame seeds.