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Stir-Fried Bok Choy With Miso

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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.

  1. 1/2 cup chicken stock or low-sodium broth
  2. 1 tablespoon white or red miso
  3. 1 tablespoon Chinese cooking wine or dry sherry
  4. 1 1/2 teaspoons sugar
  5. 1 teaspoon cornstarch
  6. 1 1/2 tablespoons vegetable oil
  7. 6 dried red chiles
  8. 3 garlic cloves, minced
  9. 2 pounds bok choy, cut into 3/4-inch pieces
  10. Salt
  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.


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