Baby Bok Choy with Ginger Dressing

 INGREDIENTS   

• 2½ T. peanut oil
• 1½ T. fresh ginger ; minced
• 1½ T. fresh garlic, minced
• ¼ cup rice vinegar or mirin
• 1½ T. white miso
• 1 T. fresh lime juice
• 1 T. rice vinegar
• ¼ t. sriracha
• 1 T. sesame oil
• 2 pound baby Bok choy; quartered   

DIRECTIONS   

1. Heat ½ T. peanut oil in skillet over medium heat until shimmering hot.
2. Add ginger and garlic and cook, stirring until brown, about 30 seconds.
3. Whisk in rice vinegar, miso, lime juice, vinegar, and sriracha, and cook until slightly thickened, about 1 minute.
4. Stir in the sesame oil.
5. Transfer to a heat-proof bowl and keep warm.
6. Wipe out the skillet.
7. Heat the remaining peanut oil over medium heat until shimmering hot.
8. Add the Bok choy, toss gently, then cover and cook, turning occasionally, until crisp-tender and browned on some edges, 5-6 minutes.
9. Transfer to a platter, drizzle with dressing, and serve.

Recipe Image: Lenas Kitchen