Bokchoy With Miso And Ginger Recipe

Name: Bokchoy With Miso And Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the bok choy:; 2-3 heads of bok choy; Salt, to taste; 1 teaspoon sesame seeds, toasted; For the sauce:; 2 teaspoons miso paste; 1/2 teaspoon grated ginger; 1/2 teaspoon soy sauce; 1/2 teaspoon rice vinegar; 1/4 teaspoon chilli flakes; 1/4 teaspoon fish sauce (optional but recommended); 1/8 teaspoon toasted sesame oil; 2 tablespoons water; Salt, to taste

Servings: persons

For the bok choy:
2-3 heads of bok choy
Salt, to taste
1 teaspoon sesame seeds, toasted
For the sauce:
2 teaspoons miso paste
1/2 teaspoon grated ginger
1/2 teaspoon soy sauce
1/2 teaspoon rice vinegar
1/4 teaspoon chilli flakes
1/4 teaspoon fish sauce (optional but recommended)
1/8 teaspoon toasted sesame oil
2 tablespoons water
Salt, to taste

1
Add all the ingredients for the sauce into a screw-top jar and shake to combine. Taste and adjust seasoning. Add to a small saucepan and cook it over a medium heat for 4-6 minutes until it reduces slightly and becomes syrupy. Taste again and balance the flavours. Set aside.
2
Remove the dry outer leaves if any, from the bok choy. Halve it lengthwise and remove and discard the hard white core at the bottom. Pull each leaf apart with your hands and rinse well under running water to remove any dirt from them.
3
Chop the bok choy into small pieces (I chopped mine quite fine, but you could leave it more chunky as well).
4
Heat a pan and add in the thicker light-green and white parts first. Toss for about 1-2 minutes until they start to wilt slightly.
5
Tip in the leafy top ends and turn the heat off. Pour the sauce and toss it all together. Garnish with sesame seeds and serve hot or at room temperature.

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the bok choy:, 2-3 heads of bok choy, Salt, to taste, 1 teaspoon sesame seeds, toasted, and more.

Yes, Bokchoy With Miso And Ginger falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bokchoy With Miso And Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions