Miso Bok Choy and Mushrooms

White-stemmed boy choy and mushrooms are sautéed and finishing in a miso sauce. This side dish will add a burst of umami to your meal.

2 tablespoons canola oil
4 garlic cloves, thinly sliced
1 bunch regular bok choy (white stemmed)
4 ounces sliced shiitake mushrooms
4 ounces sliced oyster mushrooms
1 tablespoon white miso paste
2 tablespoons rice vinegar
2 tablespoons mirin

  1. Remove green leaves from bok choy and reserve for later. Take the white stems and slice horizontally into half inch strips.
  2. Heat canola oil in a large sauté pan. Add garlic, bok choy, and mushrooms. Sauté until softened, roughly seven minutes, stirring occasionally.
  3. Stir in miso paste, rice vinegar, and mirin and cook until reduced into a sauce, about three to four minutes. Adjust seasoning if necessary.
  4. Gently stir in reserved bok choy leaves until slightly wilted. Remove from heat and serve.