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Baby Bok Choy with Warm Miso Ginger Dressing

Scott Phillips

Servings: 4 to 6

Crisp-tender baby bok choy in a rich, gingery sauce makes a tasty side for chicken or shrimp. Be sure to serve with plenty of rice to soak up the warm dressing.


  • 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. Asian sesame oil
  • 2 lb. baby bok choy, quartered or halved lengthwise

Nutritional Information

  • Calories (kcal) : 120
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 0
  • Sodium (mg): 180
  • Carbohydrates (g): 8
  • Fiber (g): 2
  • Protein (g): 3


  • 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 serve.


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Reviews (10 reviews)

  • BeginnerCookLisa | 03/14/2020

    Making this one again! We serve it around a "turned over" bowl of poke

  • BeginnerCookLisa | 11/04/2019

    This is a go to at my house,

  • dragonmanmark | 09/17/2019

    Great recipe though I used a cast iron grill pan to cook the bok choy and I used toasted sesame oil and I added toasted sesame seeds.

  • unclemorti | 12/06/2016

    A lovely addition for all home cooks who like to educate themselves. The dressing will make many friends in the vegetable family

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