Bok Choy Stir-Fry with Zesty Miso Dressing
Bok choy is a low-carb, leafy vegetable that can be eaten raw or cooked. Here's how to prepare it for your new favorite stir fry recipe!
Ingredients
- 8-10 bunches of baby bok choy – cut the base off first and discard then cut the bok choy into half separating the white stalks and the green leaves
- 1 tbsp vegetable oil
- Some water
For the zesty miso dressing:
- 1 tbsp red or brown miso paste
- 2 tsp Chinkiang black vinegar 镇江香醋 also known as Chinese black vinegar*
- 2 tbsp water
- 1 tbsp of your preferred choice of light cooking oil try sunflower oil, grapeseed oil, or olive oil
- 1 tsp toasted sesame oil
- A little bit of honey
- 1.5 tsp of Season with Spice’s Spicy Korean Chili Seasoning
Instructions
- In a small bowl, mix together miso paste, Chingkiang vinegar, water, oil, toasted sesame oil, honey, & our Spicy Korean Chili Seasoning. Set aside.
- Heat a wok or large frying pan until hot. Swirl in oil to coat the bottom of the pan. Add in the white stalks of bok choy first, and give it a few stirs.
- Add one or two splashes of water as you cook to give some moisture to the dish. Cook for just about a minute for the stalks to crisp, then add in the green leaves and give it a final quick toss until just wilted.
- Remove from heat, and dish out onto your serving plate. Finally, drizzle on the miso dressing. Enjoy!
Notes
- You can substitute Chinkiang Black Vinegar with balsamic vinegar, but I highly recommend adding Chinkiang Black Vinegar to your pantry if you will be frequently cooking Asian dishes. It’s one of the essential Chinese cooking ingredients that you will continue to see featured in my recipes here on Season with Spice.
Nutrition
Serving: 150gCalories: 216kcalCarbohydrates: 11gProtein: 6gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 612mgPotassium: 18mgFiber: 5gSugar: 5gVitamin A: 20121IUVitamin C: 203mgCalcium: 503mgIron: 3mg
Tried this recipe?Let us know how it was!