This easy farm-to-table recipe for mirin-braised bok choy & chard leaves makes for a healthy addition to a Japanese-inspired meal. The vegetables taste sweet cooked with mirin and a touch of dark brown sugar. You could serve this as a side with miso-glazed Local Roots Wild Alaskan Salmon and white rice or even eat it out of the pan by itself (it’s that good!).
1 bunch Local Roots organic bok choy
1 bunch Local Roots organic chard leaves
1 tablespoon vegetable oil
3 cloves organic garlic, minced
1 tablespoon ginger, grated
¼ cup mirin
1 tablespoon rice vinegar
1 tablespoon soy sauce
½ tablespoon dark brown sugar
1 teaspoon sesame oil
½ tablespoon of sesame seeds, toasted
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