Grilled Baby Bok Choy and Potato with Yuzu Mayo

Ingredients

• 1 (5ct ) bag Jade Baby Bok Choy, quartered
• 1 (5ct ) bag Jade Baby Shanghai Bok Choy, quartered
• 3 golden fingerling potatoes, quartered
• 3 red fingerling potatoes, quartered
• 3 purple fingerling potatoes, quartered
• ½ cup mayonnaise
• 1 tsp yuzu juice
• 1 Tbsp low sodium soy sauce
• Salt and pepper to taste
• Garnish: Tongarashi Chili

Directions

Lightly toss Bok Choys and potatoes with olive oil and season with salt and pepper. Grill until desired tenderness leaving the Bok Choy tender-crisp.

In a small mixing bowl, combine mayonnaise, yuzu juice and soy sauce. Garnish with a dash if Tongarashi chili.

Serve grilled Bok Choy and potatoes with yuzu mayo on the side.