Ginger Miso Bok Choy
Fresh bok choy shines in this quick, flavor-packed sauté. Garlic, ginger, and butter build a savory base, while miso and lime create a bright, umami-rich sauce that coats every leaf. Finished with chili oil and sesame seeds, it’s a simple way to turn freshly harvested greens into something unforgettable.This recipe comes to us from Amy Holt of Peas Thank You. Visit her website and follow her on Instagram for more amazing content!
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Ingredients
- 1 Tbsp olive oil
- 1 Tbsp garlic, minced
- 1 Tbsp ginger, minced
- 1 Tbsp butter
- 2 tsp miso paste
- 1 pound bok choy
- 1/2 c chicken stock
- 1 tsp cornstarch
- 1 tsp lime juice
- 1 tsp chili oil
- 1/2 tsp black sesame seeds
Instructions
Step 1
Wash the bok choy and lay on a clean towel to dry.
Step 2
Cut each bok choy in half lengthwise.
Step 3
Heat a sauté pan over medium-high heat. Add the olive oil, garlic, ginger, and butter and cook for 2–3 minutes until fragrant. Add the bok choy and toss to coat. Cook for about 2 minutes.
Step 4
Whisk the miso paste into the chicken stock until smooth, then add the mixture to the pan. Stir, cover, and cook for 3 minutes. Remove the lid and cook for another 3 minutes until the bok choy is tender.
Step 5
Transfer the bok choy to a serving plate, leaving the sauce in the pan. Stir the cornstarch with a small splash of water to create a slurry, then whisk it into the sauce to thicken. Add the lime juice and mix well.
Step 6
Spoon the sauce over the plated bok choy. Finish with black sesame seeds and chili oil.
Step 7
Enjoy!
1 comment
Pearl Stephenson
What to do with the miso paste. It dosen’t say in instructions.
What to do with the miso paste. It dosen’t say in instructions.