This dinner is delicious – bok choy is one of my favorite vegetables (and one that I don’t cook with nearly enough) and Guchujang sauce is a constant in my fridge. The vinaigrette is light but full of flavor and spice. It would be great on any stir-fry dish or as a salad dressing. This was a pretty light meal, so serve it over rice or quinoa for a more balanced dinner. The recipe is super easy to make and will take less than 30 mins! Dinner’s ready in no time.
Bok Choy + Mushrooms with Guchujang Vinaigrette and a Fried Egg
For the vinaigrette:
1 TBSP gochujiang sauce (Korean hot sauce)
4 TBSP lime juice
1 TBSP soy sauce
1 TBSP rice vinegar
For the rest of the dish:
1 package bok choy
1 package mushrooms
1 TBSP chopped garlic
1 TBSP chopped ginger
cilantro for garnish
To make the vinaigrette, mix all ingredients in a bowl and stir until combined. Set aside.
Rinse bok choy and cut stems off. Heat a little oil or cooking spray in a pan. Ass garlic and ginger and stir for about 1 minute. Add bok choy and cover pan with a lid, cooking for about 4 minutes. Add in mushrooms and cook for 4 more minutes, or until all vegetables are cooked.
Chop cilantro to use for garnish. Cook two eggs (I like to leave them a little runny so the yolks mix in with the sauce). Put vegetables in a bowl, top with sauce and a fried egg. Finish with cilantro. Yum 🙂