Continuing with my 30 different vegetables in 30 days challenge, I knew I had to do some exploring.
If you want to discover some not-as-common vegetables, just head to your closest Asian grocer. Multitudes of vegetables I have no clue what to do with, I still enjoy checking out all the greenery. My favourite, though, is baby bok choy. With a crisp stem and sweet leaves, you have basically two vegetable in one. Shanghai bok choy is more easily found, but if it is small, says baby, then I am all over it. This kind, with the frilly green tops are usually sold as “baby bok choy“.
This a was a fun and quick Asian stir fry, packed with vegetables. In addition to the baby bok choy, I included mushrooms, snow peas and edamame for some protein. The marinade is non-traditional but includes miso, ume plum vinegar, kelp flakes (for a fishy flavour) as well as finish from toasted sesame oil.
This is my submission to this month’s Family Foodies for speedy suppers.
Bok Choy and Edamame Miso Stir Fry
Adapted from Superfood Kitchen
6 dried shiitake mushrooms (or use 2 cups sliced fresh shiitake mushrooms)
1 tbsp miso (I used red miso)
1 tsp kelp flakes
1/4 tsp Aleppo chili flakes
1/3 cup water
1 tbsp coconut oil
3 cloves garlic, minced
2 cups snow peas, trimmed and sliced in half
450g baby bok choy (3 large heads), trimmed and coarsely chopped
2 cups edamame, thawed if frozen
1.5 tsp ume plum vinegar, or to taste (use rice vinegar to taste if unavailable)
1/2 tsp toasted sesame oil
1. Place dried shiitake mushrooms in a bowl and cover with boiling water. Allow to sit and reabsorb the water until soft, around 10 minutes. I usually put another bowl on top so that they stay submerged.
2. Meanwhile place miso, kelp flakes and chili flakes in a small bowl. When the mushrooms are ready, remove from the water and remove stems and discard. Thinly slice the shiitake caps. Place 1/3 cup of the shiitake soaking water into the miso mixture. Stir until dissolved.
3. In a large skillet, heat coconut oil over high heat until you see a wisp of smoke. Add the garlic and stir-fry for 30 seconds. Add mushrooms and stir-fry for another minute. Next, add the snow peas, bok choy, edamame and the miso blend. Cover and allow to steam for 5 minutes, stirring occasionally, until the bok choy is bright green and tender crisp. Remove form heat. Stir in the ume plum vinegar and toasted sesame oil.