Miso-Braised Baby Bok Choy

In a saucepan, stir 1 T. red miso into 1 C. of water.  When it has dissolved, add 1 T. sesame oil plus soy sauce to taste.  Simmer but do not boil.

Trim 2-3 baby bok choys.  Remove the 4 largest outer stems from each, wash the bases and slice them in half lengthwise.  Cut the remaining head in quarters lengthwise (Or if there is dirt inside, separate all the stems to wash them but then leave them whole).

Arrange the bok choy in a single layer in a skillet and pour the miso over them.  Braise five minutes or until tender.  Remove from the broth.

Thicken the broth with 1/2 T. corn starch mixed in 2 T. water.  Season with pepper and more soy sauce.  Pour the thickened sauce over the bok choy and serve.

CLICK HERE FOR MEMBER NEWS

Hijacking our Guacamole

Living in the Bay Area, one might believe that the “Locally Grown” movement has taken off so dramatically that farmers in the U.S. are struggling to meet the demand for fresh produce in cities and towns across the country.  Nothing … Continue reading

Spring is Sprung

We had several days of wild weather last week up here, with thunderstorms, heavy rain and even a tiny bit of hail totalling almost three inches.  In a drought year, it’s pretty hard to complain about.  Even if we don’t … Continue reading