Charred Bok Choy with Miso and Ginger Dressing
Josh Ball
Rated 5.0 stars by 1 users
Category
Dressing
Cuisine
Asian
Servings
2
Prep Time
10 minutes
Cook Time
10 minutes
This Miso and Ginger Dressing recipe is a wonderful mix of rich umami flavours and refreshing spice that pairs perfectly with any meal. Enjoy this dish that highlights the bold and delicious tastes of Asian cooking!
Ingredients
- 1 Bunch of Bok Choy, cut lengthways into quarters
- 1 Tsp Sesame Oil
- ⅓ Cup Tahini
- 1 inch piece of Ginger, sliced into rounds
- 2 Cloves of Garlic
- 1.5 Tsp White Miso Paste
- 1 Tbsp Soy Sauce
- 1 Tbsp Rice Vinegar
- 1 Tsp Sesame Oil
- 2 Tsp Maple Syrup
- 2 Tsp Toasted Sesame Seeds (optional)
Directions
- Fill a large pot with water, add 1 tsp salt and 1 tsp of sesame oil, bring to the boil over a high heat. Remember to use a lid as it will boil faster and you’ll save resources.
Whilst your water is coming up to the boil, you can make the dressing. Add all your dressing ingredients to a small food processor or blender and blitz until smooth.
Taste the dressing and have a really good think about whether it needs to be more salty, more sweet or more tangy. My dressing needed a little salt and a little more vinegar. Trust your taste buds and make it as tasty as possible.
Once the water is boiling, add the bok choy for 30 seconds, set a timer. After 30 seconds, drain them and set aside.
Heat a frying pan or griddle pan over a high heat and add a small amount of sesame oil or vegetable oil. Once the pan is very hot, add the bok choy and sear until deep brown.
Find a nice plate and smear 2 - 3 Tbsp of dressing over the base, arrange the bok choy on top, drizzle with lots of dressing and scatter with toasted sesame seeds.
Recipe Note
- You will probably have leftover dressing, it will keep for 5-7 days in the fridge. It is delicious as a salad dressing or used as a sauce for a pan fried fish fillet.
