From Food52. Serves 4 as a main course. Ready in about 30 minutes. Other greens, such as escarole or a sturdy lettuce can be used in place of the bok choy.
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 or soy 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.