Vegan baby bok choy with garlicky spicy sauce

Here’s a tasty, uncomplicated dish to serve as a side dish or over rice, rice noodles, pasta, or grain of choice. To add more vegetables (like carrot matchsticks, small broccoli florets, and/or shredded cabbage) and cubed tofu, add them with a splash of broth after you add the ginger, then cover and steam a minute or two before continuing with step 2.

Ingredients

• homemade vegetable broth or store-bought broth
• miso, tamari, or soy sauce
• sriracha or other hot sauce
• toasted sesame oil
• tahini
• garlic, minced
• avocado oil or other high-heat oil
• onion, sliced
• mushrooms, chopped
• fresh ginger, peeled and grated or minced
• heads of baby bok choy, quartered
• green onions, cut into 1-inch pieces
• sesame seeds
• peanuts or cashews

Method

1. In a small bowl, whisk together vegetable broth, miso, sriracha, sesame oil, tahini, and half of the garlic to make a sauce. Set aside.
2. In a large pan over medium-high heat, warm some oil. Cook the onion until translucent. Add mushrooms and cook until starting to brown. Add ginger and cook, stirring, a minute or two. Add the baby bok choy, the remaining garlic, and a splash of broth to steam the bok choy and to keep the garlic from burning. Stir until the bok choy greens are wilted and the bulbs begin to soften. Add the sauce and stir to coat everything. Cook until warmed through.
3. Garnish with sesame seeds and peanuts and serve.