Stir-Fried Bok Choy With Miso

A dash of miso is great for adding quick flavor to mild vegetables, like bok choy. Dried red chiles provide a touch of heat, but the dish is equally delicious without them.


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  • Total Time:
  • Servings: 6

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  • 1/2 cup chicken stock or low-sodium broth
  • 1 tablespoon white or red miso
  • 1 tablespoon Chinese cooking wine or dry sherry
  • 1 1/2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 1 1/2 tablespoons vegetable oil
  • 6 dried red chiles
  • 3 garlic cloves, minced
  • 2 pounds bok choy, cut into 3/4-inch pieces
  • Salt

How to make this recipe

  1. In a small bowl, combine the chicken stock with the miso, wine, sugar and cornstarch. Heat a large wok or skillet until very hot, about 3 minutes. Add the oil and chiles and cook over high heat until the chiles darken, 1 to 2 minutes. Add the garlic and cook for 10 seconds, stirring constantly. Add the bok choy, season with salt and stir-fry until the leaves are wilted and the stalks are crisp-tender, about 5 minutes. Stir the miso sauce, add it to the wok and stir-fry, until thickened slightly, about 2 minutes longer.

Contributed By Published December 2007

469183 recipes/september-2007-stir-fried-bok-choy-with-miso 2013-12-06T23:51:56+00:00 Grace Parisi fall|winter|stir-frying|dinner-party|asian|side-dishes|6|fast|healthy|weeknight-dinner december-2007,Grace Parisi,asian food,stir fried bok choy,bok choy with miso,side dish,vegetarian recipe recipes,september-2007-stir-fried-bok-choy-with-miso 469183

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