Crispy Miso-Roasted Baby Bok Choy
This is one of those vegetable dishes that makes you question why you are serving a main course at all. Sweet, salty, and totally satisfying, roasted bok choy will become a staple on your menu for sure.
2-1/2 Tbs. peanut oil
1-1/2 Tbs. minced fresh ginger
1/2 Tbs. minced garlic
1/4 cup mirin
1-1/2 Tbs. white miso
1 Tbs. fresh lime juice
1 Tbs. rice vinegar
1/4 tsp. Sriracha
1 Tbs. toaster sesame oil
2 lb. baby bok choy, quartered or halved lengthwise
1 cup roasted cashews
Heat 1/2 Tbs. of the peanut oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the ginger and garlic, and cook, stirring, until beginning to brown, about 30 seconds. Whisk in the mirin, miso, lime juice, vinegar, and Sriracha, and cook until slightly thickened, about 1 minute. Stir in the sesame oil, transfer to a heatproof bowl, and keep warm.
Wipe out the skillet. Heat the remaining 2 Tbs. peanut oil over medium-high heat until shimmering hot. Add the bok choy, toss gently, and then cover and cook, turning occasionally, until crisp-tender and browned on some edges, 5 to 6 minutes. Transfer to a platter, drizzle with the dressing and cashews, and serve.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.