Serves 6 / A simple, tasty accompaniment to Buckwheat Soba with Shell Peas. Look for chile-garlic sauce in your market’s Asian foods section; versatile and filled with flavor, it keeps forever in the fridge.
1 head (about 2 pounds) bok choy
1 tablespoon miso, any kind
1 tablespoon water
1 teaspoon low-sodium soy sauce
1 teaspoon apple cider vinegar
1 teaspoon chile-garlic sauce
1 tablespoon unrefined coconut oil
1 tablespoon olive oil
2-3 cloves garlic, minced
1. Wash and cut bok choy crosswise into ½-inch strips. Rinse well in a large bowl and drain in a colander.
2. In a small bowl, mix miso in water until smooth; stir in soy sauce, vinegar, and chile-garlic sauce.
3. In a large sauté pan, heat coconut oil and olive oil 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 (2g mono, 0g poly, 2g sat), 0mg chol, 2g protein, 5g carb, 223mg sodium
