Asian greens with ginger miso sauce
Photo by Annabel Langbein Media
Many asian greens come from the brassica family, and as such have a slightly mustardy, clean taste, so are good partners to any rich, slow-cooked meat dish.
With high water content, bok choy doesn't reheat well, so it should be cooked at the last minute. Ginger miso sauce is also great drizzled over roasted pumpkin or grilled eggplant slices, stir-fried with blanched broccoli and cauliflower florets, or mixed in a corn, avocado and spring onion salsa.
|6 heads||Bok choy, use up to 8; ends trimmed and leaves separated|
|1 sprinkle||Black sesame seeds, to serve|
|1 handful||Coriander leaves|
Ginger Miso sauce
- To make sauce, combine all ingredients in a small pot, stirring until cornflour is fully dissolved. Simmer until lightly thickened (2-3 minutes). Strain, discarding ginger solids. If not using at once, store in a covered container in the fridge for up to two weeks.
- To cook the bok choy, bring a large pot of well-salted (about 3 tsp salt) water to a boil. Drop in bok choy leaves and bring back to a boil over high heat - it should take only a minute. Drain at once.
- To serve, pile on to a platter, drizzle with ginger miso sauce and sprinkle with sesame seeds and coriander.
More umami rich recipes from Annabel
For more great Annabel Langbein recipes see her new winter annual Annabel Langbein A Free Range Life: Share the Love (Annabel Langbein Media, $24.95), or visit annabel-langbein.com.