Bok choy cabbage with miso sauce in microwave - Detailed recipes with photos.

Tasty and vitamin-rich bok choy kale steamed in the microwave along with garlic and ginger, while it will not become a little softer, but will retain its useful crispness and juiciness. Before serving, pour the prepared cabbage with Asian sauce from miso pasta, dark sesame oil and rice vinegar. Can take any kind of miso paste to your taste. But the most common of them white paste has a softer, sweeter taste, ideal goes with salads and everyone will like it. Serve the bok choy garnish to fish and enjoy the perfect mix of exotic tastes. Nutritional value of one serving: (4 total) Calories 70, total fats 4 g., saturated fats g., proteins 4 g., carbohydrates 8 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Time: 20min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

0.7 kg bok choy cabbage cut in half
1 tsp grated ginger
2 garlic cloves, slightly crushed
3 tbsp. l white, yellow or red miso paste
1 tbsp. l dark sesame oil
1 tbsp. l rice vinegar
1 tsp fried sesame seeds for serving

Recipes with similar ingredients: bok choy cabbage, ginger root, garlic, miso (soybean paste), sesame oil, rice vinegar, sesame

Recipe preparation:

Pour 3 tbsp. l water into a large heat-resistant glass bowl. Add bok choy cabbage, ginger and garlic. Mix gently. Cover with holes or cling film with 6 small holes. Cook at maximum power for 3 minutes. Carefully remove the lid and mix the cabbage. Cover again lid and cook at maximum power until bok-choi becomes crispy soft, about 3 more minutes.
Meanwhile, in a small bowl, mix miso paste, sesame seeds oil, rice vinegar, 3 tbsp. l water and a pinch of black pepper. Set aside.
Using a pair of tongs, transfer the bok-choy to a serving dish, spilling all the liquid and garlic residue. Drizzle with miso sauce and sprinkle with toasted sesame seeds.