Miso-glazed Bok Choy

Name: Miso-glazed Bok Choy
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 bunch bok choy (rinsed and patted dry); 118 milliliters dashi, fish stock or Asian-inspired chicken feet stock (homemade preferred); 2 Tbsps pastured lard or unrefined virgin coconut oil; 1 teaspoon fish sauce; 1 inch ginger (peeled); 2 Tbsps white or yellow miso paste; 1 Tbsp sesame seeds

Miso-glazed Bok Choy

Miso-glazed Bok Choy is a gluten free and dairy free side dish. One portion of this dish contains roughly 4g of protein, 6g of fat, and a total of 83 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes around 15 minutes. Head to the store and pick up sesame seeds, knob of ginger, unrefined virgin coconut oil, and a few other things to make it today.

Instructions

Dissolve two tablespoons white or yellow miso paste into 1/2 cup warm dashi, fish or chicken stock until clumps of miso have been thoroughly combined with the stock, and the mixture is smooth and thinly velvet-like in texture. Stir in one to two teaspoons fish sauce and set the mixture aside.

Ingredients you will need

Miso

Stock

Fish Sauce

Fish

Heat two tablespoons pastured lard or unrefined virgin coconut oil in a skillet over a medium flame until melted and sizzling.Julienne the freshly peeled ginger by cutting it into thin matchsticks and toss these into the hot fat, gently stirring until the ginger perfumes the fat with its bright and vibrant fragrance.

Ingredients you will need

Coconut Oil

Ginger

Lard

Equipment you will use

Frying Pan

Add a whole, intact bunch of bok choy to the seasoned fat and fry on one side for one to two minutes until the bok choy begins to blister slightly, then turn it over to the other side and continue to cook for amother one to two minutes.

Ingredients you will need

Bok Choy

Pour the mixture of stock and miso over the bok choy, reduce the heat to medium-low and cover.Simmer for six to eight minutes or until the bok choy wilts and is pierced easily by the tines of a fork.Plate the cooked bok choy and any remaining juices, then sprinkle one to two tablespoons sesame seeds over the dish before serving right away

Ingredients you will need

Sesame Seeds