Description
For the Miso Glaze:
2 tbsp white miso paste
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
1/2 tsp grated ginger
For the Bok Choy and Mushrooms:
4 baby bok choy, halved
1 cup shiitake mushrooms, sliced
1 tbsp olive oil
1 garlic clove, minced
1 tbsp sesame seeds
1 tbsp green onions, chopped
Directions:
In a small bowl, whisk together miso paste, soy sauce, rice vinegar, honey, sesame oil, and grated ginger to create the glaze.
Heat olive oil in a large skillet or wok over medium heat. Add garlic and cook for 1 minute until fragrant.
Add shiitake mushrooms to the skillet and sauté for 4-5 minutes until tender.
Add bok choy halves to the skillet and cook for another 3-4 minutes until wilted.
Pour the miso glaze over the bok choy and mushrooms, stirring to coat evenly.
Garnish with sesame seeds and chopped green onions. Serve warm and enjoy!
Prep Time: 5 minutes Cooking Time: 10 minutes Total Time: 15 minutes Kcal: 150 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare the Glaze: In a small bowl, thoroughly whisk together the white miso paste, soy sauce, rice vinegar, honey, sesame oil, and grated ginger until it forms a smooth, homogenous mixture. Set aside.
- Sauté Aromatics: Heat the olive oil in a large skillet or wok over medium heat. Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned.
- Cook the Mushrooms: Add the sliced shiitake mushrooms to the skillet. Sauté for 4-5 minutes, allowing them to release their moisture and become tender and slightly golden.
- Wilt the Bok Choy: Place the halved baby bok choy into the skillet, cut-side down if possible. Cook for 3-4 minutes, turning occasionally, until the leaves are wilted and the stems are tender-crisp.
- Add the Glaze: Reduce the heat to low. Pour the prepared miso glaze over the vegetables. Gently stir and toss for 1-2 minutes until everything is evenly coated and the glaze is heated through.
- Garnish and Serve: Immediately transfer to a serving dish. Garnish with sesame seeds and chopped green onions.
Serving Suggestions
This versatile side dish pairs beautifully with various mains. For a complete meal, serve it over a bed of steamed jasmine rice or quinoa to soak up the delicious glaze. It makes an excellent accompaniment to pan-seared salmon, teriyaki chicken, or tofu. For a simple vegan bowl, combine it with edamame and pickled ginger.
How-to Summary
Quickly whisk a savory-sweet miso glaze. Sauté garlic, then mushrooms, followed by bok choy. Coat everything in the glaze, garnish, and serve for a healthy, flavorful side in 15 minutes.
Frequently Asked Questions
Can I use a different type of miso?
Yes, but the flavor will change. White (shiro) miso is mild and sweet. Yellow miso is a bit stronger, and red miso is the most pungent and salty. For this recipe, white or yellow are best.
My glaze is too thick. What should I do?
Thin it with a teaspoon of warm water at a time until it reaches a pourable consistency. Avoid adding too much liquid, as it will dilute the flavor.
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 over low heat to prevent the glaze from breaking. Microwaving is not recommended.
Can I use other mushrooms?
Absolutely. Cremini, oyster, or even button mushrooms work well. Adjust sauté time as needed for different varieties.
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.
Common Mistakes to Avoid
- Burning the Garlic: Cook garlic just until fragrant. Overcooking makes it bitter and can ruin the dish’s flavor.
- Overcrowding the Pan: Cook in batches if your skillet is small. Overcrowding steams the vegetables instead of sautéing them, leading to soggy results.
- Overcooking the Bok Choy: Aim for tender-crisp stems. Overcooking makes it mushy and causes it to release too much water, thinning the glaze.
- Adding the Glaze on High Heat: Always reduce the heat before adding the glaze. High heat can cause the sugars and miso to burn or clump.
Conclusion
This Miso Glazed Bok Choy and Mushrooms recipe is a testament to how simple ingredients can create extraordinary flavor. In just 15 minutes, you get a nutritious, restaurant-quality side dish with a perfect balance of umami, sweetness, and tang. Mastering the quick glaze and proper sauté technique opens the door to endless variations. It’s a reliable, healthy addition to your weeknight cooking repertoire that is sure to impress.
