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. 



  • 450 g de bok choy (1 libra)
  • 12 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


  1. Wash bok choy, discard ends and slice lengthwise.
  2. Steam for about 2-3 minutes or until desired. I like it al dente, but not too hard.
  3. Pour the cooked bok choy into a bowl and allow it to cool slightly so you don’t burn yourself.< /li>
  4. 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.
  5. 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.


  • 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>
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