Spiralized Daikon with Miso-Ginger Broccoli and Baby Bok Choy
Broccoli and baby bok choy cooked together in an Asian sauce and topped over spiralized daikon.
Servings 2
Ingredients
- 1 lb broccoli florets (or a combo of both florets and trimmed stem pieces)
- 2 heads *baby boy choy, or about 1 lb regular bok choy Whites and greens separated and cut into bite-sized pieces.
- 10 oz spiralized daikon either chilled or at room temperature
- 1/2 cup coconut aminos You can substitute gluten free tamari or soy sauce, but coconut aminos is sweeter so you may also need to add a little maple syrup to taste.
- 2 Tbsp white miso paste
- 2 Tbsp toasted sesame oil
- 2 tsp fresh ginger, minced
- 1 tsp garlic, minced (about 2 cloves)
- 2 tsp tapioca starch or arrowroot powder (optional for thickening)
- 1 tsp toasted sesame seeds (optional)
Instructions
- In a medium mixing bowl, whisk together the coconut aminos, miso paste, sesame oil, ginger, and garlic.
- Add the sauce to a large skillet over medium-high heat. Once it reaches a high simmer, add in the broccoli and the bok choy whites. Cover with a lid and turn heat down to medium-low, or to where appropriate for the veggies to stay at a light simmer. Let them steam for 5 - 10 minutes until the broccoli is almost to your desired tenderness, yet still a little firm.
- Remove lid and turn the heat back up. Add the bok choy greens to the skillet. If desired, sift in tapioca starch or arrowroot powder to thicken the sauce and whisk to combine. Sauté until greens are wilted and broccoli is to your desired tenderness.
- Serve the cooked veggies over bowls of raw, spiralized daikon. Pour over the remaining sauce and sprinkle with toasted sesame seeds if using.
Notes
*It's also delicious to substitute 2 cups packed, fresh spinach for the bok choy, or use half and half!