Side dish: 6 servings
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:
1 tbsp olive oil
1 tbsp garlic – minced
1 tbsp ginger – minced
1 tbsp butter
2 tsp miso paste
1 lb Bok choy
½ cup chicken stock
1 tsp cornstarch
1 tsp lime juice
1 tsp chili oil
½ tsp black sesame seeds
Method:
Wash all Bok choy, lay onto a clean towel to dry.
Cut each Bok choy in half, lengthwise.
Heat a sauté pan to medium/high heat. Drizzle with olive oil, add the minced garlic, minced ginger and butter. Simmer for 2-3 minutes, add the Bok choy and mix to coat. Cook for 2 minutes, add the chicken stock, stir and cover for 3 minutes. Take off lid and cook for another 3 minutes. Take the Bok choy out of the sauce and plate, leaving the sauce in the sauté pan.
Add cornstarch to the sauce and mix well (this helps to thicken the sauce). Add the fresh lime juice, mix then pour the sauce over the plated Bok choy.
Sprinkle with black sesame seeds and chili oil.
Enjoy!