You may also like
Categories:
vegetable oil soy bean paste ginger freshly garlic scallions sugar rice vinegar soy sauce cornstarch salt
Viewed: 45 - Published at: 7 years agoIngredients
- 1 tablespoon vegetable oil
- 2 teaspoons soy bean paste or miso paste
- 1 1/2 teaspoons ginger freshly and finely grated
- 3 cloves garlic or as needed, freshly minced
- 4 each scallions, spring or green onions thinly sliced
- 18 ounces bok choy 500 grams, wash and drain well, chop into 1-inch pieces
- 2 teaspoons sugar or honey
- 1 1/2 teaspoons rice vinegar or to taste
- 1 1/2 teaspoons soy sauce, tamari or to taste
- 1 1/2 teaspoons cornstarch mixed with 1 tablespoon of water
- 1 x salt to taste
Method
- Miso or soy bean paste can be found in Health Food stores or in large grocery stores in the Asian section.
- In a small bowl, mix together sugar, rice vinegar, soy sauce and cornstarch to make a sauce, add a little bit more water if needed.
- Set aside.
- Heat 1/2 tablespoon of oil in a wok or a large nonstick skillet over medium-high heat until hot.
- Add the bok choy, stirring, and cook for 2 minutes, transfer onto a plate and set aside.
- Heat the remaining 1/2 tablespoon of oil in the wok or skillet.
- Add the soy bean paste, garlic, ginger and scallions, stirring constantly, and cook for about 1 minute until fragrant.
- Return the bok choy into the wok or skillet, stir until the bok choy is well coated with the sauce and heat through.
- Remove from the heat, transfer onto a large serving plate.
- Serve with rice or egg noodles.
