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- 4 portobello mushroom caps
- 2 tablespoons neutral vegetable oil, such as safflower
- Kosher salt and freshly ground pepper
- 2 tablespoons lime juice
- 1 tablespoon fish or soy sauce
- 1 teaspoon agave nectar or sugar
- 1 tablespoon finely chopped lemongrass
- 1 teaspoon chili-garlic paste
- 4 cups thinly sliced baby bok choy (from 2 small)
- 8 ounces snow peas, thinly sliced lengthwise
- 1 pint cherry tomatoes, halved
- 1/2 cup roasted salted peanuts
- 1 cup cilantro leaves
- 1 cup mint leaves
- Preheat grill or grill pan to medium-high. Rub mushrooms with oil and season with salt and pepper. When grill is hot, add mushrooms and grill, turning once, until just tender, 6 to 8 minutes. When cool enough to handle, cut mushrooms into 1-inch slices.
- In a large bowl, whisk together lime juice, fish sauce, agave, lemongrass and chili-garlic paste. Add bok choy, snow peas, tomatoes, peanuts, cilantro and mint; toss to coat salad in dressing. Season salad with additional salt and pepper, if needed. Plate salad and top with mushrooms.
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