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
- 250gm baby bok choy cabbage, trimmed
- 150gm mixed exotic mushrooms, sliced (Shiitake, Shimenji, Portebilini and King Oyster)
- sesame oil
- 1 Tbs of white miso paste
- 2 Tbs extra virgin olive oil
- 1 Tbs red wine vinegar (balsamic also works well)
- 1½ tsp lime juice juice
- pinch of dried chilli flakes (optional)
- 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)
- 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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