- 1 pound bok choy (450 g)
- 1–2 cloves of garlic, minced
- 1 tbsp maple syrup
- 1 tbsp miso paste
- 1 tsp tamari or soy sauce
- Dash of cayenne flakes (optional)
- Sesame seeds, for garnish
- Wash the bok choy. Trim the ends, then slice each bok choy in half lengthwise, or if they are large, cut into quarters.
- Steam the bok choy for 2-3 minutes. The cooking time may vary depending on your taste. I prefer my bok choy “al dente” (not too hard, not too soft).
- Add the steamed bok choy to a large mixing bowl and let it cool down a little bit.
- Add the rest of the ingredients (except the sesame seeds) and stir with your hands until well combined.
- Serve immediately with some sesame seeds on top. This dish can be eaten cold or hot, I prefer it hot though. Keep leftovers in a sealed container in the fridge for 2-3 days.
- If you can’t find bok choy in your area, use other veggies like spinach, Swiss chard or kale instead.
- The cloves of garlic can be replaced by some garlic powder to taste.
- Maple syrup is optional, but it will make your bok choy taste better. Any sweetener is okay.
- Any type of miso paste will do.
- If you don’t eat soy, steam the bok choy, then sautée it with some garlic and oil and add some salt, or add tahini and some salt, instead of the miso paste and the tamari or soy sauce.
- Serving Size: 1/2 of the recipe
- Calories: 84
- Sugar: 9.3 g
- Sodium: 637 mg
- Fat: 1.4 g
- Saturated Fat: 0.2 g
- Carbohydrates: 15.3 g
- Fiber: 2.9 g
- Protein: 5.1 g