Description
Learn how to cook bok choy with this easy step-by-step tutorial!
Ingredients
Units
Scale
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon miso paste
- 1 tablespoon toasted sesame oil
- 1 pound baby bok choy, sliced in half lengthwise, rinsed, drained, and patted dry.
- Salt and pepper, to taste
Instructions
- Mix the soy sauce, mirin, and miso paste, and keep stirring until the miso paste has dissolved. Set aside.
- In a large skillet or wok over medium high heat, add sesame oil, and swirl the pan to coat it evenly.
- Place the bok choy halves, cut side face down, and cook for 2 minutes without moving them around.
- Flip the bok choy and cook for an additional minute and add the sauce.
- Stir quickly to coat the bok choy, turn the heat off and transfer to a plate.
- Season with salt and pepper and serve.
Notes
Leftovers: Keep refrigerated in an airtight storage container for up to 2 days.
To store or freeze bok choy, please refer to the instructions written above this recipe.
Nutrition
- Serving Size: 1/4 cup
- Calories: 63
- Sugar: 3.4g
- Sodium: 141.1mg
- Fat: 3.7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 6.3g
- Fiber: 1.4g
- Protein: 1.8g
- Cholesterol: 0mg
