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Miso-Lime Butter Saute
bok choy / cauliflower / edamame

Active: 35 min Total: 35 min
This miso-lime butter makes a luscious sauce for a simple weeknight saute!
Smarts: We're doubling our rice here so that we have enough for Wednesday's fried rice.
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Ingredients

Metric
Servings:
4
Miso-Lime Butter Saute:
  • Garlic - 3 cloves, sliced
  • Cauliflower - 1 lb, chopped
  • Green onions - 1 stalk, chopped finely
  • Cilantro - 1/4 bunch, chopped
  • Baby bok choy (sub regular bok choy or zucchini) - 3/4 lb, chopped
  • Butter - 3 Tbsp
  • Miso, any type - 1 Tbsp
  • Lime juice - 1 tsp
  • Cooking oil - 1 Tbsp
  • Edamame, shelled - 2 cups
  • Soy sauce, low-sodium - 2 to 4 tsp
Rice (enough for two meals):
  • Rice, brown or white (uncooked - enough for 2 meals) - 1 2/3 cups

Nutrition Facts

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Prep

  1. Rice - This makes enough for Wednesday's dinner. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead).
  2. Garlic / Cauliflower / Green onions / Cilantro - Prep as directed. (Can be done up to 4 days ahead)
  3. Bok choy - Halve bok choy lengthwise and then rinse thoroughly in cold water in case any dirt got trapped in the stems. Drain and then chop. (Can be done up to 3 days ahead)
  4. Make miso-lime butter - Soften butter in microwave for ~10 seconds. Mash in miso, lime juice, and green onions. If you like spice, add in a few drops of your favorite hot sauce. (Can be done up to 5 days ahead)

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Make

  1. Par-cook cauliflower by placing into a microwave-safe container. Cover with a damp paper towel and microwave for 2 1/2 minutes.
  2. Heat a skillet, saute pan or wok over medium-high heat. Add cooking oil and then bok choy to heated oil. Saute for 2 to 3 minutes before adding garlic, cauliflower and frozen edamame. Saute veggies until they’re tender but still crispy, another 3 to 5 minutes. Finish with soy sauce.
  3. Remove from heat and add in miso-lime butter and cilantro. Toss through. Finish with more lime juice if desired. Enjoy over rice (remember to save half the rice for Wednesday's fried rice)!

Nutrition Facts

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Reviews

Ratings

Original (156)
Gluten-free (5)
Paleo (17)
Vegetarian (17)

71 reviews

Forgot to buy butter from the store, ended up improvising by drizzling a lime juice/miso slurry on the steak as I seared the first side, still turned out deliciously!

By: Andrea
Posted: Apr 20, 2016
Diet: Original
0 Helpful

The miso lime butter was the perfect touch to take this recipe from good to great!

By: Lisa
Posted: Apr 03, 2016
Diet: Original
0 Helpful

Good, but didn't like it as much as I thought I would.

By: Michelle
Posted: Mar 07, 2016
Diet: Original
0 Helpful

Made some New York steak with miso lime butter and it was phenomenal! Made different sides for ourselves but loved every bit of the butter!!

By: Krissi
Posted: Dec 28, 2015
Diet: Original
0 Helpful

Miso lime butter was way too strong and salty, though it may have been from using miso soup powder instead of miso paste. Bok choy was good; it cooks down a lot so I would double next time for more greens.

By: Sidney
Posted: Sep 16, 2015
Diet: Original
0 Helpful

Great! Loved the miso lime butter. I cut everything up for leftovers and ate it like a steak bowl, which was even better! Could have used WAY more bok choy, though.

By: Angela
Posted: Sep 03, 2015
Diet: Original
0 Helpful