The first time I tried bok choy was in Germany and although I liked it a lot, it is not a dish that I prepare often because they do not sell it in all supermarkets, although the truth is that if you look, you will find it.
It is a very popular vegetable in some Asian countries and if we know how to prepare it, it is finger-licking good. The ideal is to steam or boil it for a short time so that it is not so hard, but still has an «al dente» consistency.
Ingredientes
Scale
- 450 g de bok choy (1 libra)
- 1–2 dientes de ajo, muy troceados
- 1 cucharada de sirope de arce
- 1 cucharada de miso
- 1 cucharadita de tamari o salsa de soja
- 1 pizca de cayena (opcional)
- Semillas de sésamo para decorar
Instructions
- Wash bok choy, discard ends and slice lengthwise.
- Steam for about 2-3 minutes or until desired. I like it al dente, but not too hard.
- Pour the cooked bok choy into a bowl and allow it to cool slightly so you don’t burn yourself.< /li>
- Add the rest of the ingredients (except the sesame seeds) and stir with your hands or with a utensil until all the ingredients are well combined.
- Serve directly with a sprinkling of sesame seeds on top. This dish can be eaten hot or cold, although I like it hotter. You can store leftovers in an airtight container in the fridge for about 2-3 days.
Notes
- If you can’t find bok choy, you can try making the recipe with other vegetables like spinach, Swiss chard, or kale.
- Garlic cloves can be substitute a little garlic powder to taste.
- The sweetener is not essential, although it gives it a very tasty Asian touch. Any type of sweetener can be used.
- Any type of miso is fine.
- If you don’t eat soy, you can steam the bok choy and sauté it with a little oil, garlic and add salt, or replace the miso with tahini and add salt.< /li>
