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Seared Peanut Bok Choy Recipe

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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.