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​Baby Bok Choy with Miso Ginger Dressing

Posted: ​October 27th, 2016​


  • ​1/2 cup mirin
  • ​1½ Tbsp white miso paste
  • ​1 Tbsp fresh lime juice
  • ​1 Tbsp rice vinegar
  • ​1/4 tsp Sriracha
  • ​2lbs baby bok choy, halved
  • ​1½ Tbsp ginger, minced
  • ​1 clove garlic, minced
  • ​1 Tbsp sesame oil
  • ​2½ Tbsp peanut or vegetable oil

​ n a small bowl, whisk the mirin, miso paste, lime juice, rice vinegar, and Sriracha until smooth and blended. Set aside. Heat 1/2 tablespoon of oil in a small saucepan on high heat. Add garlic and ginger, stir 30 seconds. Whisk in miso mixture and cook for a minute until slightly thickened. Remove from heat. Stir in sesame oil. Cover with a tight lid. In a large sauté pan or stock pot, heat 2 tablespoons of oil on high heat. Add the baby bok choy and sauté for 5-6 minutes or until the stalks become tender, but not mushy. If the bok choy is overcrowded in the pan, it will take longer to cook and will steam more than sauté. Cook in 2 batches if necessary. When baby bok choy is done, arrange on a serving plate. Drizzle the dressing over top and serve. Adapted from userealbutter.com ​