Vegan Ckbk - Baby Bok Choy with Lemon Miso Sauce

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* Exported from MasterCook *

 

Baby Bok Choy with Lemon Miso Sauce

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound baby bok choy

1/4 cup fresh lemon juice

2 tablespoons light miso

2 cloves garlic -- minced

1 tablespoon arrowroot powder

 

Slice each bok choy in half lengthwise and place on a steamer rack in a large

saucepan that has a tight-fitting lid. Add about 2 inches of water, cover, and

bring to a boil over high heat. Reduce the heat to medium-high and cook until

fork-tender, about 8 minutes.

 

Meanwhile, in a small pan, whisk together the lemon juice, miso, garlic, and 1/4

cup of water. Heat over low heat until steaming. Place 2 tablespoons of water

in a small jar and add the arrowroot powder. Cover and shake to dissolve.

Whisk the arrowroot mixture into the lemon juice mixture, and cook until

thickened, about 1 minute. Do not overcook, as it willl get gummy. Drain the

bok choy and fan it out on a large serving platter, leaf end out. Drizzle with

the sauce and serve immediately.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 9 Calories; trace Fat (0.4% calories from

fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit.

 

NOTES : This member of the cabbage family is frequently showing up in

supermarkets and at local farmer's markets. It has a milder flavor than other

members of the cabbage family. If baby bok choy isn't available, you may

substitute a pound of regular bok choy, chopped.

Nutr. Assoc. : 0 0 0 0 0