I love baby bok choy. This time of year, it makes a regular appearance in the weekly CSA box. I had originally been thinking of putting it into a stir fry, but then decided against it. Then I was thinking miso soup, but again reconsidered. What about a sort of hybrid of the two? Bingo.
As described below, this makes a great side dish. Add more water or broth for a soup. Or add tofu and serve over brown rice for a meal. Oh, the possibilities!
Miso Braised Bok Choy and Mushrooms
1 Tbsp. peanut oil
1-2 handfuls mushrooms, quartered
2 heads baby bok choy, well rinsed and chopped
1 Tbsp. white miso paste
1/2 c. vegetable broth
sesame oil & chili flakes to serve
In a small bowl, whisk miso paste with 1/4 c. hot broth until smooth. Set aside.
Heat oil in a wok over medium heat. Add mushrooms and cook 2 minutes. Add miso-broth mixture to mushrooms. Cook, stirring occasionally, until most of the liquid is absorbed or evaporated, 3-5 minutes.
Add bok choy and remaining broth. Cover and cook, stirring occasionally, until mushrooms are soft and bok choy is tender but still bright green. Remove cover and let any remaining liquid evaporate.
Serve drizzled with toasted sesame oil and a sprinkling of crushed chili flakes.
One year ago: seared ahi tuna