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Serves 6 / A simple, tasty side dish. Ingredient tip: Look for chili-garlic sauce in the Asian foods section of your market; versatile and filled with flavor, it keeps forever in the fridge. Recipe by Dava Parr.
1 head bok choy (about 2 pounds)
1 tablespoon miso, any kind
1 tablespoon water
1 teaspoon low-sodium soy sauce
1 teaspoon apple cider vinegar
1 teaspoon chili-garlic sauce
1 tablespoon unrefined coconut oil
1 tablespoon olive oil
2-3 cloves garlic, minced
1. Wash and cut bok choy crosswise into 1/2-inch strips. Rinse in a bowl and drain in a colander.
2. In a small bowl, mix miso in water until smooth; stir in soy sauce, vinegar, and chili-garlic sauce.
3. In a large sauté pan, heat coconut and olive oils over medium-high heat; when hot, add bok choy and sauté for 5 minutes. Add garlic and sauté another minute or two. Add sauce and toss to distribute. Serve hot.
PER SERVING: 66 cal, 5g fat (1g mono, 0g poly, 2g sat), 0mg cho, 2g protein, 5g carb, 223mg sodium
