Bok choy stir-fry is a staple vegetable recipe in China. This ginger miso bok choy stir-fry has a nutty and earthy taste. The perfectly cooked bok choy is crunchy and juicy. It’s simple, tasty, and easy to make with a few ingredients.
Vegetables (Vegan | Glutenfree)
Asian Food, Bok Choi, Bok Choy, Chinese Stir-fry, Vegetables
Cut the milk bok choys lengthwise and then place them into a bowl of water. Bok choy can be muddy sometimes, submerging them in water will ensure the dirt and sand be removed. I found simple rinse under running water sometimes is not very effective. Drain and place the bok choys into a salad spinner to remove the extra water.
Prepare the Ginger Miso Sauce: In a small bowl, mix together miso paste, water, and cornstarch until well combined. Heat a small skillet over high heat until the pan is hot, but not smoky hot. Add 1 teaspoon of oil and the ginger root. Cook for 1 minute. Pour the miso-water mixture in and bring the sauce to a boil. Remove the skillet from the stove and set aside.
Heat a large skillet over high heat until smoky hot.
Add 1 teaspoon of oil in the skillet. Use a silicon or pastry brush to evenly coat the bottom of skillet with oil. Add the half of the milk bok choy in with the cut side down. Make sure the cut side of bok choy is laying flat on the bottom of pan so the bok choy will get a nice char. Cover the skillet with lid and reduce the heat to medium high. Cook for 1 minute. Remove the lid and cook another minute. Transfer the cooked bok choy into a serving dish immediately.
Repeat step 4 until all of the bok choys are finished.
Drizzle 2 tablespoons of ginger miso sauce over the cooked bok choys. Sprinkle sesame seeds to garnish. Serve immediately.
Ginger Miso Bok Choy Stir-fry https://lightorangebean.com/ginger-miso-bok-choy-stir-fry/