Baby bok choy with miso-ginger dressing
3 large clove(s), thinly sliced
Uncooked bok choy
1 pound(s), baby variety, halved lengthwise
1 fl oz, (about 2 Tbsp)
Dark sesame oil
2 tsp, (Asian)
2 tsp, grated peeled fresh
- 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