• Asian

Charred Bok Choy with Miso and Ginger dressing

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!

Published
Charred Bok Choy with Miso and Ginger dressing
Servings
Serves 2
Prep Time
10m
Cooking Time
10m

Ingredients

Everything for 2 servings

  • 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)

Method

1

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.

2

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.

3

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.

4

Once the water is boiling, add the bok choy for 30 seconds, set a timer. After 30 seconds, drain them and set aside.

5

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.

6

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 from the kitchen

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.