Miso Glazed Black Cod, Garlic Ginger Bok Choy and Jasmine Rice

Ingredients

• 1.5 lb Bok Choy (about 6-8 small heads)
• 2 tbsp Avocado Oil (or other neutral high-heat oil)
• 5 cloves Garlic (minced)
• 1 inch Ginger (peeled and grated)
• 2 tbsp Soy Sauce (low sodium recommended)
• 1 tsp Toasted Sesame Oil
• 1 tsp Cornstarch
• 3 tbsp Water
• 0.5 tsp Sugar
• 0.25 tsp Red Pepper Flakes (optional)
• 0.25 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare Bok Choy and Sauce

   • Wash the bok choy thoroughly under cold water, paying attention to the base where dirt can collect. Pat dry completely.
   • Trim about 1/2 inch from the base of each head. Separate the white stems from the green leaves.
   • Chop the white stems into 1-inch pieces. Roughly chop the green leaves and keep them in a separate bowl.
   • In a small bowl, whisk together the soy sauce, water, cornstarch, and sugar until the cornstarch is fully dissolved. Set this sauce mixture aside.
2. 2

   Stir-fry Aromatics

   • Place a wok or large skillet over high heat. Allow it to get very hot, until you see faint wisps of smoke.
   • Add the avocado oil and swirl to coat the pan. Immediately add the minced garlic, grated ginger, and optional red pepper flakes.
   • Stir-fry constantly for about 30 seconds until fragrant. Do not let the garlic burn, as it will become bitter.
3. 3

   Cook the Bok Choy

   • Add the chopped white bok choy stems to the wok. Stir-fry for 2-3 minutes, tossing frequently, until they become tender-crisp and slightly browned in spots.

Ingredients

• 1.5 cup jasmine rice
• 2.25 cup water (use cold water)

Instructions

1. 1

   Rinse the Rice

   • Place the jasmine rice in a fine-mesh sieve.
   • Rinse under cold running water, swishing the grains with your hand, for about 1-2 minutes until the water runs mostly clear.
   • Drain the rice thoroughly to remove all excess water.
2. 2

   Combine and Bring to a Boil

   • Transfer the rinsed and drained rice to a medium saucepan with a heavy bottom and a tight-fitting lid.
   • Add the water.
   • Stir once to combine.
   • Place the saucepan over medium-high heat and bring the water to a full boil, uncovered.
3. 3

   Simmer Gently

   • As soon as the water is boiling, immediately reduce the heat to the lowest possible setting.
   • Cover the saucepan with the tight-fitting lid.
   • Let the rice simmer gently for 15 minutes. Do not lift the lid during this time, as the trapped steam is essential for cooking the rice.
4. 4

   Rest and Steam

   • After 15 minutes, turn off the heat completely but leave the saucepan on the warm burner.
   • Let the rice rest, still covered, for an additional 10 minutes. This crucial step allows the grains to absorb the remaining moisture and firm up.
5. 5

   Fluff and Serve

   • After the resting period, remove the lid.
   • Gently fluff the rice with a fork or a rice paddle to separate the grains.
   • Serve immediately as a perfect accompaniment to your main dish.