Baby bok choy with miso-ginger dressing
3
Points®
Total time: 26 min • Prep: 8 min • Cook: 18 min • Serves: 4 • Difficulty: Easy
In case you never knew, there are actually 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. Also you need to keep in mind that only white miso is gluten-free, which is what this simple bok choy recipe calls for.
Ingredients
Water
⅓ cup(s)
Canola oil
1 Tbsp
Garlic
3 large clove(s), thinly sliced
Uncooked bok choy
1 pound(s), baby variety, halved lengthwise
Table salt
¼ tsp
Unseasoned rice vinegar
2½ Tbsp
White miso
2 Tbsp
Mirin
1 fl oz, (about 2 Tbsp)
Dark sesame oil
2 tsp, (Asian)
Fresh ginger
2 tsp, grated peeled fresh
Instructions
1
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.
2
Meanwhile, to make dressing, whisk together vinegar, miso, mirin, sesame oil, and ginger in small bowl.
3
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.
4
Per serving: 3/4 cup
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