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Stir Fried Bok Choy With Miso

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  Low sodium chicken broth 1⁄2 Cup (8 tbs)
  Miso 1 Tablespoon (White / Red Colored)
  Chinese cooking wine/Dry sherry 1 Tablespoon
  Sugar 1 1⁄2 Teaspoon
  Cornstarch 1 Teaspoon
  Vegetable oil 1 1⁄2 Tablespoon
  Dried red chiles 6
  Garlic cloves 3 Medium, finely chopped
  Bok choy 2 Pound, cut into 3/4 inch pieces
  Salt To Taste

In a small bowl, whisk the broth with the miso, wine, sugar and cornstarch.
Heat a large wok or skillet until very hot.
Add the oil and chiles and cook over high heat until the chiles darken, 1 to 2 minutes.
Add the garlic and cook for 10 seconds, stirring constantly.
Add the bok choy, season with salt and stir-fry until the leaves are wilted and the stalks are crisp-tender, about 5 minutes.
Stir the miso sauce, add it to the wok and stir-fry until it has thickened slightly, about 2 minutes longer.

Recipe Summary

Bok Choy

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Stir Fried Bok Choy With Miso Recipe