Miso Ginger Baby Bok Choy
Bok choy is a type of Chinese cabbage that does not form heads and instead grows smooth, dark green leaf blades that form clusters similar to mustard or celery. Also, Chinese cabbage was ranked second for nutrient density out of 41 “powerhouse” fruits and vegetables in a peer-reviewed US Center for Disease Control study.
So it looks cool. It’s super healthy. But what do you do with it?!
Well, bok choy can be eaten raw, steamed or boiled, but one of the most common (and flavorful) ways to enjoy it is by sauté. Add a nice dressing and enjoy!
- 2 tbsp peanut oil
- 1 1/2 tbsp fresh ginger, minced
- 1/2 tbsp garlic, minced
- 1/4 cup mirin
- 1 1/2 tbsp white miso
- 1 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1/4 tsp Sriracha
- 1 tbsp Asian sesame oil
- 2-lbs organic baby bok choy
- Prepare the bok choy by trimming and discarding (or composting) the ends of the stems. Scrub carefully with a vegetable brush until the stems and leaves are clean.
- Carefully slice the stems down the middle lengthwise.
- Heat 1/2 tbsp of peanut oil in a 12-inch skillet over medium-high heat until hot.
- Add the ginger and garlic, stirring until they beginning to brown; about 30 seconds.
- Whisk in the mirin, miso, lime juice, vinegar, and Sriracha, and cook about one minute until the mixture slightly thickens. Stir in the sesame oil and immediately transfer to a bowl. Set aside and keep warm.
- Wipe out the skillet. Heat the remaining peanut oil over medium-high heat and add the bok choy. Toss gently, cover and cook about 5 minutes, turning occasionally until it is crisp and brown on the edges.
- Transfer to a platter, drizzle with the dressing and serve.
Pro tip: The dressing is a great complement to many other veggies. Definitely experiment!
Adapted from Fine Cooking.