- Combine water, canola oil, and garlic in large skillet; bring to simmer over low heat. Add bok choy and salt; cook, covered, until tender, 12–15 minutes. Drain well, leaving bok choy in skillet.
- Meanwhile, to make dressing, whisk together vinegar, miso, mirin, sesame oil, and ginger in small bowl.
- When bok choy is drained, add vinegar mixture and bring to simmer; cook, stirring, until syrupy, about 2 minutes. Serve hot, warm, or at room temperature.
- Per serving: 3/4 cup
There are three types of miso: white, yellow, and red. White miso, also known as sweet miso, is fermented for the shortest amount of time, making it mild and delicate. It is best used for dressings, soups, and sauces. Yellow miso is fermented a bit longer, so its ﬂavor is bolder and is mostly used in cooking. Red miso is fermented the longest and has a bold, assertive ﬂavor. It is best suited for hearty dishes like braises and marinades. Keep in mind that only white miso is gluten free.