Cut the meat in big cubes and pierce with a small knife. Peal the outside 2 skins of the lemongrass sticks and skewer the meat on to them. Heat 2 spoons rice oil in a small pan, cook the onions, pepper and garlic for 2 minutes while stirring, add the coconut milk and ginger and heat to 80°C (176°F) and leave for 10 minutes. Add the peanut butter with a whisk and season with lemon juice and salt.
Grill the skewers in a 200°C (392°F) kamado for 10 minutes while turning and season with pepper and salt. Prepare the white rice as mentioned on the packaging. Clean the bokchoi and cut in half, grill for ca 8 minutes and season.
Place the skewers with the bokchoi on a plate and cover with the sauce, sprinkle with the fried onions and sesame seeds. Add after that the white rice.