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