Description
For the Miso Glaze:
2 tbsp white miso paste
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
1/2 tsp grated ginger
For the Bok Choy and Mushrooms:
4 baby bok choy, halved
1 cup shiitake mushrooms, sliced
1 tbsp olive oil
1 garlic clove, minced
1 tbsp sesame seeds
1 tbsp green onions, chopped
Directions:
In a small bowl, whisk together miso paste, soy sauce, rice vinegar, honey, sesame oil, and grated ginger to create the glaze.
Heat olive oil in a large skillet or wok over medium heat. Add garlic and cook for 1 minute until fragrant.
Add shiitake mushrooms to the skillet and sauté for 4-5 minutes until tender.
Add bok choy halves to the skillet and cook for another 3-4 minutes until wilted.
Pour the miso glaze over the bok choy and mushrooms, stirring to coat evenly.
Garnish with sesame seeds and chopped green onions. Serve warm and enjoy!
Prep Time: 5 minutes Cooking Time: 10 minutes Total Time: 15 minutes Kcal: 150 per serving Servings: 4 servings
