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.
#vegoutrfs
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.
Serves 2-3.
the taste space 
love all the greenery in the dish – I hardly eat bok choy but I quite enjoy it when I do – just never crosses my radar unless I am at home wishing I had bought it – and this recipe sounds full of yummy flavours too
I’m loving stir-fries right now – and this is such a great way to get your veggies in!
I adore stir fry’s, what a great combination!
I love baby bok choy! Because of the name (I’m a sucker for tiny things, like cutlery, plates, veggies, etc) and because it fits easier in my fridge than bigger versions 😉
This looks great! You are rocking this veggie challenge.
I love bok choy (regular and baby variety) and am sure I would love this 🙂
Baby bok choy always sounds good to me! It makes for perfect stir fries. Love this miso sauce!
Wow. My wife loves edamame. I love stir fries. This one gets made this week.
I made the recipe tonight. So far, this has been my wife’s favorite of the four of yours that I have made. She really liked the vegetables with the subtle flavors with the edamame. My daughter and son also liked it a lot. So this recipe had the broadest appeal of the ones I have made from your blog.
I was worried it wouldn’t have feel as filling, but it really was. I made it with brown rice and it was a very satisfying dinner. I think that I used a little extra bok choy and it was plenty for five people. The only problem with the extra bok choy was that my wife thought there could have been more shitake’s for the mix. I think that part of that was I was not sure how big my shitake’s were. I will know in the future that with the size I used the number could stand to be increased. I used eight of the biggest ones from my package, but they were probably not as big as some others. Or maybe my wife just would like more. It flavoring overall was perfect for my wife and son and they liked how the vegetables were highlighted with the miso sauce. While my daughter and I liked it a lot, we like a little more spicy punch in the seasoning. But like I said, it was delicious and had a broad appeal.
The only odd thing about it was chasing down the ingredients at the Asian grocery. The one I go to is very large, but I had trouble finding kelp chips. I found a huge selection if sea vegetables and some kelp but no kelp chips. I bought a small package and made some chips with it. Now I have extra kelp. Any idea what to do with it? I will look around on line. Finding plumb vinegar was also a little difficult but the store had it. It was not a common item there in a grocery isle that had a million other types. But I did have fun searching for the stuff in the store. In a few more trips, I should have a decent feel for the place.
In conclusion, I highly recommend this. It will appeal to many people, is very tasty and very healthy.
Bill, I really appreciate your feedback. Sometimes I wonder about sharing simple stirfries, but comments like yours may it all worthwhile. 🙂
Glad to hear you are enjoying exploring the Asian grocer.
For the kelp flakes, it is good to add a bit of fishy flavours to dishes. This is a fun way to use it:
For the ume plum vinegar, I have added it to frostings and hummus. I find it is more salty than vinegary so I haven’t experimented too much with it. If you find any other fun recipes please share. 🙂
Wow, such a great combination of flavors – can’t wait to try it. I too love bok choy – both in raw form or steamed. And they do well in smoothies without altering the sweet taste 🙂
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This looks simple divine – we eat a lot of stir fried vegetables in our house, but I love your combination of ingredients here. Sounds so fresh, crunchy and delicious. Must try! And a great entry for this month’s Fab Fast Food challenge over at Family Foodies. Thanks so much for taking part.
[…] Bok Choy and Edamame Miso Stir Fry from The Taste Space […]
I love love love this dish! It sounds and looks super delicious =) Bok choy really is just pure awesome.