Microwaved Bok Choy with Miso Sauce
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 70, total fat 4 G., saturated fats 0.5 G., proteins 4 G., carbohydrates 8 G., fiber 3 G., cholesterol 0 mg, sodium 480 mg, sugar 4 G.
Calories 70, total fat 4 G., saturated fats 0.5 G., proteins 4 G., carbohydrates 8 G., fiber 3 G., cholesterol 0 mg, sodium 480 mg, sugar 4 G.
Delicious, vitamin-packed bok choy is steamed in the microwave with garlic and ginger until it softens slightly but retains its healthy crunch and juiciness. Before serving, drizzle the cooked bok choy with an Asian-inspired sauce made from miso paste, dark sesame oil, and rice vinegar. You can use any type of miso paste you like, but the most common, white miso paste, has a milder, sweeter flavor, is perfect for salads, and is a crowd-pleaser. Serve bok choy as a side dish with fish and enjoy the perfect combination of exotic flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg bok choy, cut in half lengthwise
- 1 teaspoon grated ginger
- 2 cloves garlic, lightly crushed
- 3 tablespoons white, yellow, or red miso paste
- 1 tbsp dark sesame oil
- 1 tbsp. l. rice vinegar
- 1 teaspoon toasted sesame seeds, for serving
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Recipes with similar ingredients: bok choy cabbage, ginger root, garlic, miso (soybean paste), sesame oil, rice vinegar, sesame
Cooking the dish according to the recipe:
- Pour 3 tablespoons of water into a large heatproof glass bowl. Add the bok choy, ginger, and garlic. Stir gently. Cover with a vented lid or plastic wrap with 6 small holes. Cook on high power for 3 minutes. Carefully remove the lid and stir the bok choy. Cover again and cook on high power until the bok choy is crisp-tender, about 3 more minutes.
- Meanwhile, in a small bowl, combine miso paste, sesame oil, rice vinegar, 3 tablespoons water, and a pinch of black pepper. Set aside.
- Using tongs, transfer the bok choy to a serving platter, discarding any liquid and remaining garlic. Drizzle with miso sauce and sprinkle with toasted sesame seeds.
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