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Grilled Bok Choy and Mushrooms with Sesame Dressing

5

15

Pecan

Eduardo Garcia's vegetarian recipe is packed with unique flavors and textures and makes for the perfect side—or even the main dish.

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  • 1/4 Cup Montana Mex Avocado Oil

  • 2 Tablespoon toasted sesame oil

  • 1 Tablespoon soy sauce

  • 1 Teaspoon Montana Mex Jalapeño Seasoning Blend

  • 3 Clove garlic, grated

  • 2 Tablespoon grated ginger

  • 2/3 Pound baby bok choy, halved

  • 2/3 Pound oyster, king trumpet or cremini mushrooms

  • lemon, for serving

  • toasted sesame seeds, for serving

  • 1

    Combine Montana Mex Avocado Oil, sesame oil, soy sauce, Montana Mex Jalapeño Seasoning Blend, garlic, and ginger in a small bowl and whisk to combine.

    • 1/4 Cup Montana Mex Avocado Oil

    • 2 Tablespoon toasted sesame oil

    • 1 Tablespoon soy sauce

    • 1 Teaspoon Montana Mex Jalapeño Seasoning Blend

    • 3 Clove garlic, grated

    • 2 Tablespoon grated ginger

  • 2

    When ready to cook, set Traeger temperature to 425°F and preheat, lid closed for 15 minutes.

    425 ˚F

  • 3

    Dredge the bok choy and mushrooms in the dressing until well coated.

    • 2/3 Pound baby bok choy, halved

    • 2/3 Pound oyster, king trumpet or cremini mushrooms

  • 4

    Place veggies directly on the grill grate and cook for 10 minutes. Turn the bok choy and mushrooms over then cook for an additional 5 minutes.

    425 ˚F

  • 5

    Remove from the Traeger and sprinkle with toasted sesame seeds and a spritz of fresh lemon to serve. Enjoy!

    • Half lemon, for serving

    • As Needed toasted sesame seeds, for serving