Farm-to-Table Series: Seared Miso Peanut Bok Choy Recipe

Today is the first recipe of my Farm-to-Table series where I highlight produce from Winterspring Farm’s Community Supported Agriculture (CSA) box subscription! If you don’t have a CSA box subscription you can easily find these things at your local grocery store but I am so excited for this series because it’s a beautiful way to connect the food we eat back to where it came from.

Produce used today from the CSA box include: large bok choy, fresh cilantro, and Drewry maple syrup! Having a CSA box subscription is perfect for those who don’t want to spend every Saturday at the farmers market but are looking for a way to get fresh produce straight from the land to their door! This Seared Peanut Bok Choy recipe is also for the people who want to eat more fiber, veggies, or both but want it to taste good too- so in case that’s you let’s get started!

Bok choy fun facts: it is a cruciferous green vegetable, a member of the Brassica family and it’s also called pak choi or Chinese cabbage. Bok choy is actually the Cantonese name and it means “white vegetable”. This veggie is full of Vitamins A, C, E and K, along with folate, calcium and more! Consuming bok choy aides in cancer prevention, lowers your risk of heart disease, promotes bone health, protects eye health, boosts your immune system and reduces inflammation.

Fresh bok choy on wood cutting board.
Chopped fresh ginger sprinkled onto cutting board.

It’s a great vegetable to add to your weekly rotation from a health and flavor standpoint. There are different types of bok choy- the one I use below is Large Bok Choy– with large leaves, and milky white stems. Any variety you purchase will work for this recipe- they all taste similar and can be used in this dish. This recipe hits both savory and sweet notes giving you some crunch from the peanuts and a flavor-packed bite with the miso. I hope you enjoy!

Seared Peanut Bok Choy Recipe

Print Recipe Pin Recipe
Servings: 4
Ingredients Method

Ingredients
  

  • 1-2 lbs or one head of large bok choy
  • 1.5 tbsp fresh ginger, finely chopped
  • 1.5 tbsp fresh garlic, finely chopped
  • 2 tbsp rice vinegar
  • 2 tbsp extra virgin olive oil (plus extra olive oil for marinating bok choy)
  • 3 tbsp maple syrup (I used Drewry Farms Maple Syrup from my CSA box- this was some of the BEST maple syrup I've ever had. Tastes like a buttermilk waffle. Added a depth of flavor!)
  • 2 tbsp soy sauce
  • 1/4 cup water, (add more water for a thinner consistency)
  • 1 lime, juiced
  • salt and pepper to taste
  • 5 tbsp creamy peanut butter
  • 2-3 tbsp Mellow White Miso Paste (also called Shiro Miso paste)
  • 1 tsp garlic powder
  • 1/3 cup crushed peanuts
  • (optional) a sprinkle of red pepper flakes, fresh cilantro and crushed peanuts for topping

Method
 

  1. Remove the tough, root end of the bok choy bottom. Keep the white stems, and separate all leaves from each other. Thoroughly wash bok choy leaves removing any dirt or debris. Pat dry.
  2. Place all bok choy in a large bowl, cover and rub with extra virgin olive oil, salt, pepper and garlic powder. Ensure each leaf/stalk is covered.
  3. Finely chop garlic and ginger. In a medium size bowl mix together garlic, ginger and all other ingredients. Add more water to the bowl for a thinner sauce consistency. Stir until fully combined and everything has melded together.
  4. Heat 1 tablespoon of olive oil over medium-low heat in a frying pan. Place your bok choy down in a single layer and cook for 5 minutes to achieve a nice golden crust.
  5. After 5 minutes filp each bok choy piece over to the other side, add 1 tbsp of water to the pan, drizzle each bok choy with a spoonful (or more) of the miso peanut sauce and cover, turning the heat down to low. Cook for another 3-5 minutes or until fork tender.
  6. Top with fresh cilantro, more lime juice, crushed red pepper flakes, chopped peanuts and enjoy!
    7. If you have a peanut allergy you can swap out peanut butter for tahini, and swap out peanuts for sesame seeds or sunflower seeds.
Miso peanut sauce
Fresh Bok Choy in frying pan
Seared miso peanut Bok Choy on plate outside.

I hope you give this recipe a try and if you’re interested in learning more about Winterspring Farm’s CSA box subscription or where to find their produce you can head on over the article I wrote here Farm to Table Series Highlighting Winterspring Farm Produce or you can head on over to their page on the Winterspring Farm Website.

I truly hope you’ve enjoyed this recipe as it’s been one of my favorites to make!

Love,

Lexi

Sources:

  • https://www.webmd.com/diet/health-benefits-bok-choy
  • https://thewoksoflife.com/bok-choy-recipes-types/

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating