Miso-Glazed Bok Choy and Carrots

Quick-cooked bok choy and carrots in a savory miso glaze, finished with sesame seeds for nutty depth.

Cuisine: Asian

Category: Vegetarian

Prep: 10 minutes. Cook: 10 minutes.

Serves 2.

Ingredients

• 2 heads, chopped bok choy
• 1 cup, julienned carrots
• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1/2 tsp sesame oil
• 1 tsp toasted sesame seeds
• 2 tbsp water

Instructions

1. Step 1: Heat 1/2 tsp sesame oil in a skillet over medium-high heat. Add 1 cup julienned carrots and cook for 3 minutes until slightly tender.
2. Step 2: Add 2 chopped bok choy heads and stir to coat. Pour in 2 tbsp water, cover, and steam for 5 minutes until vegetables are bright green and tender-crisp.
3. Step 3: In a small bowl, whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, and 1 tsp maple syrup. Stir into the skillet with the vegetables.
4. Step 4: Cook uncovered for 2 minutes until glaze thickens and coats vegetables. Sprinkle with 1 tsp toasted sesame seeds before serving.