Bok Choy with Ground Meat Sauce

Bok Choy with Ground Meat Sauce

Bok choy topped with spicy ground meat

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz.)

2 stalks

as desired

1/2 clove

1/2 knob

3 cm (1.2 in.)

1 Tbsp

1 tsp

(A)Seasoning Mixture

1 tsp


  1. Separate the bok choy leaves from stems, and cut stems into quarters and leaves in half. Mince up the garlic clove, ginger root and Japanese long onion.
  2. Heat 1/2 Tbsp of the sesame oil in a pot, add in the bok choy and a pinch of salt (not included in recipe ingredients), and saute. Next pour in 100 ml (3.4 fl. oz.) of boiling water, cover with a lid to simmer for 2 minutes and then drain in a colander.
  3. Grease a wok with 1/2 Tbsp of the sesame oil, then add in and saute the garlic, ginger root, and Japanese long onion. Once fragrant, add in the ground meat, and saute all together while crumbling the meat apart.
  4. When the meat changes color, add in the 1/2 Tbsp of spicy miso bean sauce and quickly saute all ingredients together. Add (A) and combine. Finish up by adding in the remaining spicy miso bean sauce.
  5. Serve the bok choy leaves from step (2) on plates dressed with the ingredients from step (4).

Cooking Basics

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.

Japanese long onion - finely chopped

Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.


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