If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable. You can thank Tom Cunanan of Bad Saint in D.C. for this one.
Recipe information
Yield
8 servings
Ingredients
Sate Oil
2
2
1
4
2½
½
2
¼
Assembly
8
Special Equipment
Need to make a substitution?
Preparation
Sate Oil
Step 1
Bring garlic, shallots, ginger, salt, and 2 cups oil to a simmer in a medium saucepan over medium heat. Reduce heat to low and simmer gently until aromatics are softened, 8–10 minutes. Add red pepper flakes and cook, adjusting heat as needed to maintain a bare simmer and stirring occasionally, until oil is very deep red and aromatics are very lightly browned, 45–60 minutes.
Step 2
Meanwhile, grind mushrooms, if using, in spice mill or with mortar and pestle to a powder.
Step 3
Remove sate oil from heat; stir in sugar, mushroom powder, and remaining ½ cup oil (this will help cool it down). Let cool slightly before using.
Step 4
Do Ahead: Sate oil can be made 2 months ahead. Transfer to an airtight container; cover and chill.
Assembly
Step 5
Prepare a grill for medium-high heat; oil grate. Place yu choy on a rimmed baking sheet. Drizzle with vegetable oil, season with salt, and toss to coat. Grill, turning occasionally, until lightly browned and crisp-tender, about 4 minutes. Transfer to a platter; drizzle with sate oil, including the crispy bits.