It's a versatile recipe with bacon as a central item. The ginger, garlic, onion and soy go well with the grilled bacon and the meaty oyster mushrooms are lovely with the bacon.
|8||rashers of Maple Leaf bacon|
|8||giant oyster mushrooms, sliced into large meaty strips about 1.5 inches x 6-8 inches each|
|1 lb||baby bok choy, washed, trimmed and halved or quartered.|
|.25||red onion sliced medium fine|
|1||clove garlic finely diced. .25 teaspoon powdered can be used in a pinch.|
|.5||inch fresh ginger finely diced or sliced paper thin.|
|1 tbsp||oil - peanut or olive|
|2 tbsp||quality soy sauce - you can use more if you want more flavour|
|3 tbsp||whole sesame seeds - either white or black|
1. on hot BBQ, add grill plate, place bacon rashers on the grill - cook until well done but not crisp. remove whole cooked rashers and set aside, warming.
2. remove most of the fat from cooking, add a little oil and place the strips of oyster mushrooms on the grill. add a bit of water from time to time to prevent them from sticking to the grill. Turn. Cook for 5 minutes.
3. add onion slices and cook for 3 minutes.
4. add more water, garlic, ginger and some soy sauce. Gently remove the mushroom slices. stir the spiced mixture to distribute flavours evenly.
5. add bok choy to the mixture and cook for 5 - 8 minutes, depending on the size of your baby bok choy. Coat boy choy well with the spicy mixture. Add water as needed to prevent the vegetables from burning or overcooking.
6. remove the bok choy from the grill, lay them on each plate as the base layer. Add a layer of mushroom and two strips of bacon to each plate, drizzle remaining sauce over top of each portion and sprinkle with sesame.
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