Steamed Bok Choy with Miso Lime Sauce

Preparation

1. In a small saucepan, boil the sake for 5 minutes to cook away the alcohol. Add the sugar and stir, cooking until it dissolves. Reduce the heat to low, and with a small whisk beat in the miso paste and soy sauce, until smooth and well blended.

2. Beat in the lime juice 1 teaspoon at a time, tasting as you go for the desired amount of citrus. The sauce should be thick and creamy but not solid. If it seems a little stiff add the water to it, a teaspoon at a time. Set aside, cover and keep warm.

3. Meanwhile, bring 1-inch of water to a boil in a large saucepan. Place a steamer basket in the saucepan, then lay the bok choy leaves into basket, sprinkle with a little salt and steam until the greens are wilted and the white stems are just tender, about 3-5 minutes.

4.Remove the steamer from the heat and arrange the bok choy on a platter. Stir the sauce and spoon over the bok choy. Eat immediately!

Ann's Tips and Tricks

Baby Bok Choy are usually about 2½ to 3-inches long. If you can only find the bigger, longer bok choy, then trim off the root ends and cut the stems diagonally into thick 2-inch slices. Put the thicker white parts in the steamer first. Cook for 3 minutes then add the green tops and cook for 2 minutes more.

If you don’t have a steamer, bring about 1-inch of salted water to a boil either in a wok, my personal preference, or in a wide sauté pan. Stir-cook the greens in the boiling water until the white stems are just tender, about 3-5 minutes. Lift the bok choy out of the water and quickly drain on paper towels before arranging on a platter.

Miso paste is usually located near the tofu in your grocery store.