This vegetable side dish was inspired by a walk through my local farmer’s market a while back. As new fresh veggies come in to the market, I get more and more excited to bring new stuff home.

I also  recently went on a shopping frenzy at my local Korean grocery store. I managed to pick up my favorite kind of miso, red miso. Red miso is a rich fermented soy bean paste that lends itself to heartier foods. It’s perfect for a braise and bok choy works well with it.

This bok choy comes together in just a few simple steps. We served this with some grilled salmon. I hope you enjoy!

Red Miso Braised Baby Bok Choy

 

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Author: Hindy Garfinkel

Recipe type: side dish, vegetable

Ingredients

• 1 tbsp. coconut oil (you could also use peanut oil or canola oil)
• 1 tsp. sesame oil
• 1 shallot, chopped
• 2 tbsp. ginger, chopped
• 2 tbsp. garlic, chopped
• 5-7 medium heads of baby boy choy, washed and trimmed
• 2 tbsp. red miso
• ½ cup vegetable broth
• 2 tsp. tamari or soy sauce
• 2 tsp. red pepper flakes

Instructions

1. Heat up the oil in a large pan.
2. Add in the shallot, garlic and ginger. Cook a few minutes to soften.
3. Add the cut bok choy to the pan and sear on both sides - about two minutes.
4. In a small bowl, mix the miso with the vegetable broth and the tamari.
5. Pour miso mixture over the bok choy. Cover the pan for 2-3 minutes to cook the boy choy a little.
6. Add red pepper flakes to taste.
7. Remove from heat and serve.
8. Enjoy!

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