RECIPE OF THE WEEK
Charred Bok Choy with Miso and Ginger dressing
I’m a saucy woman! Everything from gravy to hollandaise to a cracking dressing, I think sauce makes the dish. Years ago when the pan Asian restaurant Supernormal opened in Melbourne, they had a couple of dishes with which I became obsessed, leaf salad with ginger dressing and white cut chicken with a black sesame sauce. This recipe is a mash up homage to those spectacular dishes. The dressing is strong and punchy and I’m sure you’ll love it!
Ingredients
- 1 Bunch of Bok Choy, cut lengthways into quarters
- t tsp Sesame Oil
- 1/3 cup Tahini
- 1 inch piece of Ginger, sliced into rounds
- 2 Cloves of Garlic
- 1/2 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)
Instructions
- 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.
- Tasting! This is always the most important step. 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.
Notes
- 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.
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