You can call them baby bok choy; you can call them petite shanghai, or even throw in the word cabbage. We’ll just stick to calling them incredibly delicious.
These little guys are oh-so delicious, and are on the table in under 8 minutes. If you don’t count the oil, you’ve got a great side with 4 ingredients or less, and 1 of those ingredients is water. Yes, they are that simple.
We used baby bok choy, but this sauce will be delicious on just about any vegetable you are cooking. We really love using this as a go-to for our stirfry too. It’s so easy, and we always have the ingredients on hand, so why not!
For this dish, we used white miso from Miso Master. It’s made in NC, and it is absolutely wonderful. If you’re not familiar with miso, get familiar with it! It’s so versatile, provides an earthy flavor, and a little bit goes a long way. Not just for veggies; miso is beautiful in dressings, marinades, and an assortment of sauces. Plus, it can easily replace salt.
Our petite shanghai was from Melissa’s, and it is wonderful raw in a salad, or sautéed. As usual, our Gomasio is from Urban Kitchen Apothecary . We have it listed under garnish below, but we really can’t say enough good things about the gomasio. We put it on almost everything. Really! If you can’t get some right away, you can always substitute with sesame seeds and a pinch of black pepper.