pooped out
Recipe: baby bok choy with miso ginger dressing
It’s been an exhausting few days while Jeremy was out of town. I’m running on fumes here, so this will be a quick post. I’ll just say there was a major poopocalypse Tuesday that was in essence: Kaweah pooped on wall-to-wall carpet, stepped firmly in poop, wandered all over wall-to-wall carpet and dog bed while I was in town running errands… yay. I spent four hours scrubbing pretty much everything and now I have a date with a rental steam cleaner this week.
Let’s look at some snow porn, because I really need it.
trail markers (blue diamonds) are normally 7 feet above ground, this was as high as my thigh
ripping ten fresh inches of powder
I know I’ve inundated you with heaps of indulgent posts lately, so I’m going to switch gears to something healthier and far easier to make. Sometimes I wonder if I love green vegetables in part because I love the color green. I’d like to think that the visual component plays a role in my enjoyment, but then how does one explain refritos? In any case, baby bok choy is mildly sweet and tender. I used to only find them at the Asian grocery store, but now you can find a few varieties in western grocery stores.
bok choy, miso, ginger, garlic, lime, rice vinegar, sesame oil, vegetable oil, sriracha, mirin (ignore the soy sauce)
cut the baby bok choy in half
beautiful cross-sections
This recipe comes from a recent issue of Fine Cooking magazine. It’s easy, quick, and delicious, which are all important criteria for vegetable dishes lest you try to find a reason to weasel out of making it. The baby bok choy also present well for entertaining. The dressing requires a little mincing and squeezing, but comes together in no time.
mincing ginger
lime juice, ginger, rice vinegar, mirin, miso, sesame oil, garlic, sriracha
mix the miso, mirin, lime juice, sriracha, and rice vinegar together
smooth
You can make the dressing first and keep it warm on the stove while you sauté the bok choy or make it while the bok choy cooks. The goal is to have a warm dressing to pour over your bok choy when it’s ready – so you decide.
sauté the bok choy
cook until the ribs are soft without being mushy
add the miso sauce to the sautéed ginger and garlic
whisk in sesame oil
Make sure you don’t overcook the bok choy. Bright green and still slightly crunchy is the goal. Overcooking will result in a puke green color and mushy texture. When the baby bok choy are ready, arrange them in your serving vessel and drizzle the warm dressing over the greens. This is a great side dish if you’re looking for vegetables with a hint of mellow miso and a gingery zing. I’ve also eaten it with a bowl of rice for a light meal when I’m craving greens and not much else. We shall resume the debauchery in the next post. Promise.
warm dressing over the bok choy
it’s both good and good for you
Baby Bok Choy with Miso Ginger Dressing
[print recipe]
from Fine Cooking issue #127
1/2 cup mirin
1 1/2 tbsps white miso paste
1 tbsp fresh lime juice
1 tbsp rice vinegar
1/4 tsp Sriracha
2 1/2 tbsps peanut oil or vegetable oil
1 1/2 tbsps ginger, minced
1 clove garlic, minced
1 tbsp sesame oil
2 lbs. baby bok choy, halved
In a small bowl, whisk the mirin, miso paste, lime juice, rice vinegar, and Sriracha together until smooth and blended. Set aside. Heat 1/2 tablespoon of oil in a small or medium saucepan on high heat. Add the garlic and ginger, stirring for 30 seconds. Whisk in the miso mixture and cook for a minute until slightly thickened. Remove from heat. Stir in the sesame oil. Cover with a tight lid or transfer to a heat-proof bowl and keep warm. In a large sauté pan or stock pot, heat 2 tablespoons of oil on high heat. Add the baby bok choy and sauté for 5-6 minutes or until the stalks become tender, but not mushy. If the bok choy is overcrowded in the pan, it will take longer to cook and will steam more than sauté. Cook in 2 batches if necessary. When baby bok choy is done, arrange it on a serving plate. Drizzle the dressing over the baby bok choy and serve. Serves 4 as a side dish.
more goodness from the use real butter archives
|
stir-fried baby bok choy |
|
black cod with miso |
|
maple miso tofu |
|
miso salad dressing |
March 6th, 2014 at 5:44 am
Poor you & poor Kaweah. Ugh. The bok choy is beautiful and the dressing sounds delicious. I haven’t been a big bok choy fan, but that may be because it can be so difficult to eat it without a knife to cut it into manageable bites. I guess I should ask for a knife next time it’s in a dish I order, or give this a try!
March 6th, 2014 at 6:07 am
Yikes! Get some rest. I love bok choy – will try this recipe.
March 6th, 2014 at 8:37 pm
Ugh, I am sorry for you and Kaweah. My older dog had a similar incident recently, except it also involved cleaning up regurgitated poop. Bleh. My sympathy decreased significantly when I discovered that the cause of his gastrointestinal fireworks was because he ate a pair of my underwear.
I have signed up for a CSA share this year and anticipate a lot of bok choy so I’ll definitely be making this!
March 6th, 2014 at 11:12 pm
So sorry for Kaweah! Hope she’s fine now. Great recipe today – on the menu for the weekend
March 6th, 2014 at 11:28 pm
Wow! I would be pooped out, too. And I admire you for posting out a recipe blog, despite the stress. This recipe looks damn good and quick to make. I think I will eat some of this miso flavoured bok choy with some wet rice this weekend. I hope your man gives you a big hug upon return, because you deserve it! Thanks for sharing…OK now back to studying!
March 7th, 2014 at 2:56 am
Oh no, poor Kaweah, and poor you! I had a similar episode once with my lab. I did some initial cleaning, then called a carpet cleaner (McLaughlin, locally owned small Boulder company, I am not affiliated with them) to do the final carpet cleaning, and I am seriously happy that I did. So if you are running on fumes, perhaps you could get someone to do the dirty work for you and make yourself a calming cuppa tea instead! Good luck, and I hope that next week is better!
March 7th, 2014 at 6:38 am
As a veteran of dog poop clean ups, you have my sympathy. Would it cheer you up to know that Dufours makes Chocolate Puff Pastry? Found it at the Rockville, MD store yesterday.
March 7th, 2014 at 10:28 am
Some days just aren’t pretty. I’m sure she was mortified.
Yum to the Bok Choy!
March 7th, 2014 at 12:27 pm
i’m sorry for both Kaweah and you. Also your posts are not indulgent – you in stressful and challenging time right now and you need to be able to express that. Hugs for both of you.
March 8th, 2014 at 1:59 pm
i’m w/ jill and jacuie. giving my dog canned pumpkin b/c he made the yard a minefield. my fault; i thought giving him a treat of Frosty Paws was cool. NOT! i am so sorry about the cleanup in the house–so hang in there, friend.
i always use your baby bok choy recipe and now i have one even better!
thank you!
xo
March 9th, 2014 at 7:16 pm
Hope Kaweah is doing better. Loving the snow porn.
March 10th, 2014 at 1:48 pm
YES! I have two giant bags of miso (red and white) with no idea how to use. I LOVE bok choi and this just looks sooooo good. What other dish would you accompany this with? Plain white rice, soba noodles? Any non-meat suggestions would be greatly appreciated. Gracias!
March 11th, 2014 at 5:26 pm
Jen, so sorry to hear – 4 weeks!! Hope kw is none the worse. Thanks for posting – appreciate you!
March 11th, 2014 at 7:59 pm
Miso have to try this dish. I want grilled pork with a side of rice. Yes! Miso going to try this.
I grew bok choy in my garden last year! It grew beautifully. :)
March 15th, 2014 at 11:16 pm
Kristin – you can certainly chop the bok choy up! They don’t have to be sliced in halves, I just think the presentation is prettier.
Erin – uggggggh!! So sorry :(
Laurel – thanks, we rented a steam cleaner after I did the initial scrubbing and the room is MUCH better now :)
Paige – wha wha what?!?! That is awesome news! Thanks!
jill – she was more confused than anything else. Poor baby.
swan – thanks :)
farmerpam – Kaweah is much better now, thank you!
Monica – I served this with steamed white rice and you could also serve a tofu dish like sesame tofu (http://userealbutter.com/2013/01/24/sesame-tofu-recipe/) or maple miso tofu (http://userealbutter.com/2013/03/25/maple-miso-tofu-recipe/) and perhaps another vegetable like chinese eggplant (http://userealbutter.com/2008/05/22/chinese-fish-flavored-eggplant-recipe/).
Samantha – thank you.
March 17th, 2014 at 6:39 am
Oops…I meant to say it’s hard to eat bok choy in Asian restaurants because they never give me a knife!
April 10th, 2016 at 3:31 pm
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