Description
This Miso-Sesame Stir-Fried Bok Choy and Mushrooms is a quick and flavorful side dish or light meal, ready in under 20 minutes. It’s packed with umami and a satisfying crunch, making it a weeknight winner.
Ingredients
Scale
- 300g (10oz) Bok Choy, washed and sliced
- 200g (7oz) Mixed Mushrooms, sliced
- 2 Tbsp (30ml) Neutral Oil
- 3 Cloves Garlic, minced
- 1 Tbsp (15g) Fresh Ginger, grated
- 2 Tbsp (30ml) White Miso Paste
- 1 Tbsp (15ml) Soy Sauce
- 1 Tbsp (15ml) Rice Vinegar
- 1 Tbsp (15ml) Honey or Agave Syrup
- 1 tsp (5ml) Toasted Sesame Oil
- 1 tsp (5g) Cornstarch mixed with 1 Tbsp (15ml) Water
- 1 tsp (5ml) Yuzu Juice (or Lemon Juice)
- 1 tsp (5ml) Chili Oil (optional)
- 1 Tbsp (15g) Toasted Sesame Seeds
- Fresh Cilantro Leaves
Instructions
- Prepare Vegetables: Wash and slice bok choy stems and leaves separately. Slice mushrooms.
- Whisk Glaze: Combine miso paste, soy sauce, rice vinegar, honey, ginger, garlic, sesame oil, yuzu juice, and chili oil.
- Make Slurry: Mix cornstarch with water until smooth.
- Combine Glaze & Slurry: Stir slurry into miso-sesame mixture.
- Heat Wok: Heat wok or skillet over medium-high heat.
- Stir-Fry Stems: Add oil and bok choy stems; stir-fry for 2 minutes.
- Add Mushrooms: Add mushrooms and stir-fry for 3 minutes.
- Add Leaves & Glaze: Add bok choy leaves and glaze; toss to combine.
- Thicken Sauce: Stir-fry for 2 minutes until sauce thickens.
- Serve: Transfer to a plate, drizzle with glaze, and garnish with sesame seeds and cilantro.
Notes
For best results, use high heat and don’t overcrowd the wok. Adjust chili oil to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg