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Baby Bok Choy with Miso Ginger Dressing

Thrive Carolinas / In The Kitchen  / Baby Bok Choy with Miso Ginger Dressing

Baby Bok Choy with Miso Ginger Dressing


  • 5-6 Baby Bok Choy heads, split into quarters
  • 1 T avocado oil
  • 3 garlic cloves minced
  • 1 tsp minced fresh ginger
  • Salt and pepper to taste
  • Dressing
  • 2 T toasted sesame oil
  • 2 T rice vinegar
  • 1 T white miso
  • 1 T fresh lime juice
  • 2 t coconut amines
  • 1 tsp minced ginger
  • 1 t minced garlic
  • Toasted sesame seeds


Combine dressing ingredients in a bowl, whisk together well until emulsified, and set aside. Add oil, ginger, and garlic to a wide skillet. Cook over medium heat until fragrant, mixing well but not allowing to brown. Toss in bok choy quarters—season with salt and pepper. Cook using tongs and often flipping until slightly browned. You want the leaves to wilt but the stems to still have some crunch. Drizzle with dressing and top with sesame seeds to serve.

Thrive Carolinas

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