Serves 4.

1 bunch Red Dog bok choi, sliced in half length-wise
1 tablespoon yellow miso paste
1 tablespoon maple syrup
1 teaspoon tamari
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sesame seeds (optional for garnish)

In a small bowl, add the miso paste, maple syrup, tamari, rice vinegar, and sesame oil.

Cut the bok choi in half lengthwise and wait for the pan and oil to heat up before placing them cut side down on a metal or cast-iron skillet over medium heat. Sear each side for a few minutes, then brush the bok choi with the miso glaze last to avoid the maple syrup burning on your hot pan. Flip to the bok choi and sear for another minute, then serve. Enjoy!