Bok Choy with Miso Ginger Dressing
A well-stocked pantry ensures you can pull together this simple vegetable dish on short notice. Varying the seasonings, sauces, and oils can change the meal completely, using the same technique, or swap in additional or different vegetables such as asparagus or carrots, adjusting cook time as needed. Don’t be afraid to experiment.
Servings: 4
Ingredients
- 1 1/2 pounds baby bok choy, split lengthwise
- 1 tablespoon avocado oil
- 1 tablespoon ginger garlic paste
- Salt to taste
Dressing
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon white miso
- 1 tablespoon orange juice
- 1 tablespoon avocado oil
- 1 tablespoon Greek yogurt (optional)
- 1 teaspoon ginger garlic paste
- Toasted sesame seeds, for garnish
Instructions
- In a medium bowl, combine all dressing ingredients and whisk until smooth and emulsified.
- Add oil and ginger garlic paste to a wide skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the ginger garlic, but before it starts to brown.
- Toss in the bok choy and spread into one layer, cut side down. Sprinkle with salt, then cook, without stirring, until starting to turn brown, about 2 minutes. Flip and cook for another 2 minutes or until the green leaves have wilted and the white bottoms have begun to soften but still have some crunch.
- Drizzle bok choy with dressing. Garnish with toasted
- sesame seeds and browned ginger garlic bits from the pan, if desired.
