Asian | Pak Choi & Paprika in Garlic Ginger Miso Sauce with Fresh Coriander

So, my dears. It's autumn, and I'm craving a delicious dish with lots of good ingredients. Today, my choice is bok choy. It's milder than Chinese cabbage and tastes a bit like chard, yet very crisp and fresh, making it ideal for me today. I'm choosing bell peppers to go with it. Red and a crisp green—a feast for the eyes. Next, I press two cloves of garlic with a hand-held garlic press, and then I press two pieces of ginger in the garlic press. This "cleans" my press and neutralizes the taste of the press (life hack).

Then I take a teaspoon of ginger curry miso and a dash of olive oil. Add a dash of tap water. Then the sauce can be stirred.

Chop the bell peppers and bok choy and sauté. Then deglaze with the sauce. Serve with rice and, if desired, chicken. Garnish with fresh cilantro.

Enjoy your meal, MISO Peter

Ingredients for 2 people:

3 small pak choi
1 bell pepper
2 garlic cloves for pressing
2 pieces of ginger, each 1x1 cm, for pressing
1 tsp ginger curry miso
1 tsp olive oil
1 tsp water
10g fresh coriander
Rice: 125g Basmati rice
optionally meat, recommendation chicken