Description
4 baby bok choy, halved lengthwise
1 tbsp unsalted butter
1 tbsp white miso paste
1 tbsp soy sauce
1 tsp sesame oil
1 clove garlic, minced
½ tsp grated ginger
½ tsp red pepper flakes (optional)
1 tbsp water
1 tsp sesame seeds (for garnish)
Directions:
In a small bowl, mix miso paste, soy sauce, and water until smooth.
Heat butter and sesame oil in a large skillet over medium heat.
Add garlic, ginger, and red pepper flakes, sautéing for about 30 seconds until fragrant.
Place the bok choy cut-side down in the skillet and cook for 2 minutes until lightly browned.
Flip the bok choy, pour the miso mixture over the top, and cover with a lid.
Cook for another 2-3 minutes until the bok choy is tender but still crisp.
Remove from heat, sprinkle with sesame seeds, and serve immediately.
Prep Time: 5 minutes Cooking Time: 5 minutes Total Time: 10 minutes Kcal: 80 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Miso Butter Bok Choy every time.
- Prepare the Sauce: In a small bowl, combine 1 tablespoon of white miso paste, 1 tablespoon of soy sauce, and 1 tablespoon of water. Whisk vigorously until the mixture is completely smooth and free of lumps. Set aside.
- Heat the Fats: Place a large skillet over medium heat. Add 1 tablespoon of unsalted butter and 1 teaspoon of sesame oil. Allow them to melt and combine.
- Sauté Aromatics: Once the butter is foaming, add 1 minced garlic clove, ½ teaspoon of grated ginger, and the optional ½ teaspoon of red pepper flakes. Sauté for 30 seconds, stirring constantly, until very fragrant. Do not let the garlic brown.
- Brown the Bok Choy: Place the 4 halved baby bok choy pieces into the skillet, cut-side down. Cook undisturbed for 2 minutes to achieve a light golden-brown sear.
- Steam and Glaze: Flip the bok choy halves over so the cut-side is up. Pour the prepared miso sauce evenly over the vegetables. Immediately cover the skillet with a lid to trap steam.
- Finish Cooking: Allow the bok choy to cook, covered, for 2-3 minutes. It is done when the stems are tender-crisp and the leaves are wilted.
- Garnish and Serve: Remove the skillet from the heat. Transfer the bok choy to a serving dish, spoon any remaining sauce from the pan over the top, and sprinkle with 1 teaspoon of sesame seeds.
Serving Suggestions
This versatile side dish pairs beautifully with numerous mains. For a classic Asian-inspired meal, serve alongside steamed jasmine rice and grilled salmon or teriyaki chicken. It also makes an excellent accompaniment to ramen or udon noodle soups. For a simple vegetarian feast, pair it with pan-fried tofu and quinoa.
How-to Summary
Quickly whisk miso, soy, and water into a sauce. Sauté garlic and ginger in butter and sesame oil. Sear bok choy cut-side down, flip, add the sauce, cover, and steam for 2-3 minutes until tender-crisp. Garnish with sesame seeds.
Frequently Asked Questions
Can I use regular bok choy instead of baby bok choy?
Yes, but cooking time will increase. Chop regular bok choy into bite-sized pieces and sauté for an additional 2-3 minutes after adding the sauce.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water to prevent drying out, or microwave briefly.
What can I substitute for white miso?
Yellow miso is a good substitute, though it has a stronger, saltier flavor. You may want to reduce the soy sauce slightly to compensate.
Is this recipe gluten-free?
To make it gluten-free, ensure you use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
Why is my bok choy soggy?
Sogginess is typically caused by overcooking. Ensure your skillet is hot before adding the bok choy and strictly adhere to the 2-3 minute covered cooking time.
Common Mistakes to Avoid
- Not Whisking the Miso Sauce Smooth: Lumps of miso will not distribute evenly, creating uneven flavor.
- Burning the Garlic: Sauté the aromatics for only 30 seconds over medium heat. Burnt garlic will taste bitter.
- Crowding the Pan: Use a large enough skillet so the bok choy halves lie in a single layer for proper browning.
- Overcooking: The goal is tender-crisp stems. Mushy bok choy means it steamed for too long.
- Using High Heat: Medium heat is ideal to brown the butter and aromatics without burning them.
Conclusion
This Miso Butter Bok Choy recipe is a testament to how a few simple ingredients can create a side dish that is deeply flavorful, elegant, and ready in just 10 minutes. The combination of umami-rich miso, savory butter, and aromatic ginger transforms humble greens into a restaurant-worthy experience. Mastering the quick sear-and-steam technique ensures perfect texture every time. Incorporate this reliable recipe into your weekly rotation for a healthy, delicious, and impressively quick vegetable side.
