This recipe comes from Better Homes and Gardens magazine.
Ingredients:
Nonstick cooking spray 4 teaspoons olive oil 1 pound bok choy, cut into quarters 4 ounces fresh shiitake mushrooms, stemmed and halved lengthwise 2 tablespoons orange juice 2 tablespoons sweet rice wine 1 tablespoon red miso paste 1 tablespoon honey 2 teaspoons grated fresh ginger 2 teaspoons finely shredded orange peel 1 - 2 teaspoons Asian chili sauce (Sriracha sauce)
Preparation:
Preheat broiler. Coat a 15x10x1-inch baking pan with cooking spray; drizzle pan with 2 teaspoons of the oil. Roll bok choy and mushrooms in the oil to coat.
For sauce, in a small bowl whisk together the remaining 2 teaspoons oil, orange juice, rice wine, miso paste, honey, ginger, orange peel, and chili sauce. Set aside.
Broil vegetables about 6 inches from the heat for 6 minutes. Turn bok choy over. Broil for 7 to 8 minutes more or until bok choy leaves are slightly charred and stems are crisp-tender.
Transfer bok choy and mushrooms to a serving platter. Drizzle sauce over vegetables.