Friday, March 28, 2014

Sesame miso sauteed Shanghai bok choy

I'm always open to finding more ways to gain more online presence, so yesterday afternoon after much lurking on the True Detective subreddit, I decided that I should obviously venture beyond Twitter and post my photos on the FoodPorn or CulinaryPorn subreddits. So everyone, this is my first attempt at redditing. Because this is the Internet, someone left an unnecessarily rude comment and someone else asked for a recipe, so I might as well share it up here as well. Expect to see me more on reddit! 

Sesame miso sauteed Shanghai bok choy
  • 1lb Shanghai bok choy
  • 1 tbs canola oil
  • 1 tbs miso paste (I used light)
  • 5 cloves of garlic, slivered
  • 5 shallots, diced
  • 1 tsp toasted sesame seeds
  • 1/2 tsp sesame oil
  1. On high heat, brown garlic and shallots in the canola oil.
  2. Add the bok choy and lightly stir fry (it should look a deeper green and be more tender to the touch when cooked).
  3. Add the miso paste and make sure it's evenly distributed and dissolved.
  4. Once the vegetables are thoroughly cooked, remove from heat and mix in sesame seeds and sesame oil.
✓ vegetables
✓ fiber 
✓ Vitamin C

✓ unsaturated fat
✓ probiotics 

Note: If you don't have miso paste, you can try using doenjang (Korean soybean paste) or yellow soy bean paste as well. These products are fermented soy products and are prepared with lots of salt, so there's no need to add more salt if you are using these bean pastes. 

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