Pan Roasted Bok Choy with Miso Soy

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Bok Choy, sliced in half and rinsed to remove grit between leaves
1 1/2 tbsp olive oil
1 tsp soy sauce
1 tsp honey

Other Ingredients
1 tsp white miso
1 tsp rice wine vinegar
1/2 tsp fish sauce (optional)
1 garlic clove, minced
1/2 tsp ground ginger
1/2 tsp sriracha
1 tsp corn starch

Heat a large lidded skillet and add 1 tbsp olive oil. Add all ingredients with the exception of the bok choy and 1 tablespoon oil to a small bowl and combine. Add bok choy to pan and stir a bit. Add 2 tablespoons water and secure lid. Cook for 2 minutes, shaking pan every few seconds. Remove lid after 2 minutes is up. Scoot bok choy to sides and pour sauce in the middle of the pan. Stir for a minute to thicken. Coat veg with sauce and sauté for a few more minutes. Serve with your protein of choice. This would be amazing with beef or fish. The bok choy is wonderful cold too, so this is perfect for meal prep.
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