Recipe courtesy of Robert Irvine
40 min
10 min
30 min
8 servings


  • 1 liter canola oil, for deep frying
  • 3 large yellow bell peppers, halved and seeds and stems removed
  • 4 heads baby bok choy, rinsed but left as a bunch
  • 8 small (3 to 4 inch diameter) red potatoes, skin on, scrubbed and halved


Heat the oil in a deep-fryer to 350 degrees F. Heat grill.

Grill bell peppers until it begins to char in a few spots. Grill bok choy, turning to grill on all sides until the stalks show signs of caramelization. Deep-fry red potato halves until the cut sides are golden and they are tender inside. Drain potatoes on paper toweling. Cut bell peppers into strips and slice tough stem end off the bok choy. Combine peppers, bok choy and potatoes in a bowl. Season with salt and pepper.

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