2 1/2 Tbs.peanut oil 1 Tbs. rice vinegar
1 1/2 Tbs. minced fresh ginger 1/2 tsp. Sriracha
1/2 Tbs. minced garlic 1 Tbs. Sesame oil
1/4 cup mirin 2 lbs. baby bok choy
1 1/2 Tbs. white miso quartered or halved lengthwise.
1 Tbs. fresh lime juice
Heat 1/2 Tbs of the peanut oil in a 12 in. skillet over med high heat until shimmering hot. Add the ginger and garlic, cook stirring until beginning to brown about 30 seconds. Whisk in the mirin, miso, lime juice, vinegar, and Sriracha, and cook until slightly thickened about 1 minute. Stir in the sesame, oil transfer to a heatproof bowl and keep warm.
Wipe out the skillet. Heat the remaining 2 Tbs of peanut oil over med. high heat until shimmering hot. Add the bok choy, toss gently and then cover and cook turning occasionally, until crisp tender and browned on some edges, 5-6 min. Transfer to a platter and drizzle with the dressing.
Recipe courtesy of Fine Cooking No. 127 Feb/Mar. 2014