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Eduardo Garcia


Grilled Bok Choy and Mushrooms with Sesame Dressing

Prep Time

5 Minutes

Cook Time

15 Minutes

Effort

Pellets

Pecan

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

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 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

Steps

  • 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.

    Ingredients

    • 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.

    Grill425 ˚F

  • 3

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

    Ingredients

    • 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.

    Grill425 ˚F

  • 5

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

    Ingredients

    • Half lemon, for serving

    • As Needed toasted sesame seeds, for serving