bok choy and mushrooms with a miso dressing

Flash cooked bok choy and mushrooms with a miso dressing

When I have a craving for umami – which is pretty much all the time, and my body needs something light, this is one of my favourite dishes to make. 

It’s a recipe method I saw Heston talk about a few years ago and I have used it on a variety of vegetables since such as: broccoli, asparagus, spinach, kale, sugar snap peas, green beans and zucchini. Some vegetables will require a little longer to cook and you may need to add a splash more water to prevent burning, but a quicker and easier method to flash cook vegetables I have not found.

The miso dressing brings in the flavour and I always feel so super healthy after eating this. Its is great as a side dish for other Asians flavoured dishes, or with jasmine rice, and a superb way to take a stand against bland on the vegetable cooking front.

The success of the recipe is all in the high heat and cooking method. 

Recipe serves 2 as a side and was first published in Marie Claire Cuisine et Vins

mushrooms and bok choy with a miso dressing
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Ingredients
  1. 250gm baby bok choy cabbage, trimmed
  2. 150gm mixed exotic mushrooms, sliced (Shiitake, Shimenji, Portebilini and King Oyster)
  3. sesame oil
Miso Dressing
  1. 1 Tbs of white miso paste
  2. 2 Tbs extra virgin olive oil
  3. 1 Tbs red wine vinegar (balsamic also works well)
  4. 1½ tsp lime juice juice
  5. pinch of dried chilli flakes (optional)
Instructions
  1. To make the dressing mix all of the dressing ingredients together in a bowl and whisk until it has emulsified I normally add these to a jar and shake)
  2. Heat a frying pan with a lid for a couple of minutes until it starts to smoke. Add a few drops of sesame oil to the pan and swirl around. Add the bok choy to the pan and close the lid tightly. If your pan doesn’t have a lid, use a large pot lid to seal it. Shake the pan and allow it to cook for about 2 minutes. It generates its own steam. Add a splash of water, stir and cook for a bit longer if necessary, then set aside in a bowl. Repeat this with the mixed mushrooms and then toss this with the bok choy and the miso dressing.
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9 Responses to bok choy and mushrooms with a miso dressing

  1. Kristy Rhine May 3, 2016 at 1:07 pm #

    🙂 Looks wonderful!!

  2. lynne hoareau May 3, 2016 at 1:50 pm #

    How divine and so easy !!! Haven’t been able to get miso paste here lately, just the seasoning, maybe just bad timing on my part….

  3. Mary Clay May 3, 2016 at 6:45 pm #

    super simple and delicious-looking! the perfect light lunch or side dish. thanks for sharing!

  4. Sam May 4, 2016 at 1:30 pm #

    Thanks Mary and its a plaseure 🙂

  5. Keith @ How's it Lookin? May 4, 2016 at 11:20 pm #

    Looks delicious. The dressing sounds tasty, thanks for the idea

  6. nerdswithknives May 6, 2016 at 9:48 pm #

    This looks so good and incredibly simple. I love dishes like this for weeknights and anything with miso in it is going to be tasty!

    As always, your photography is stunning.

  7. Sam May 7, 2016 at 8:37 am #

    Thanks Emily

  8. vivian June 2, 2016 at 1:35 am #

    Made this for an easy dinner on a night when I knew I would be tired when I got home. I was Delicious! The only change I made to the recipe was to sprinkle some toasted sesame seeds on top. Added a nice crunch. Thank you!

  9. Sam June 6, 2016 at 11:51 am #

    Awesome Vivian, Im so glad you enjoyed this

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