Asian Greens with Sesame Oil and Miso
Side Dishes

Asian Greens with Sesame Oil and Miso

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Miso is a paste made from fermented soybeans. It adds the savory umami note to this stir-fried side dish. This preparation will work with any dark, leafy greens, so don’t worry if Asian vegetables aren’t readily available. The tamari and miso are both quite salty, so don’t add any salt while you’re cooking.

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Asian Greens with Sesame Oil and Miso
Nutrition Info Print Recipe
  • Prep: 10 m
  • Cook: 7 m
  • Servings:


  • 1 lime
  • 1 garlic clove
  • 2 green onions
  • 1 lbs gai lan (Chinese broccoli) or bok choi
  • 2 tbsp tamari
  • 1 tbsp miso paste
  • 1 tsp sesame oil toasted
  • 1 tbsp peanut oil


  1. Assemble, prepare, and measure ingredients. Zest and juice lime. Mince garlic. Thinly slice green and white parts of green onions and place in separate piles. Trim tough bottoms from gai lan (or bok choi) and slice the rest into bite-sized pieces.
  2. Combine lime zest, 1 tablespoon of lime juice, tamari, miso, and sesame oil in a small bowl. Set aside.
  3. In a large wok or sauté pan over medium heat, warm peanut oil until rippling but not smoking. Stir in garlic and whites from green onions. Add gai lan (or bok choi) and cook, stir-ring constantly, until tender, 5 minutes. Stir in sesame-miso sauce and cook, without stirring, for another 2 minutes.
  4. Transfer greens and juices from wok or pan to a serving platter, and scatter greens from green onions over top. Serve piping hot.
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