Sunday, January 22, 2012

Baby Bok Choy with Crispy Shallots and Sesame Seeds

Shallots, ginger, mirin, and soy sauce add terrific flavor to this preparation of bok choy.  It's one of my favorite vegetable recipes.  Plus, it doesn't take long to prepare.  Try it--you won't be disappointed!

Courtesy of Veganomicon, by Isa Chandra Moskowitz & Terry Hope Romero

1 pound baby bok choy (smaller the better, but you can also use regular bok choy)
2 small shallots, peeled and sliced into very thin rings
1/2" cube fresh ginger, peeled and grated
2 tablespoons peanut oil
1 tablespoon mirin or apple juice
1 tablespoon soy sauce
1 tablespoon roasted sesame seeds

Slice off the stubby base of the bok choy from the white, thick bottoms.  If the bok choy is longer than 3 to 4 inches, slice the stems once or twice into large chunks.  Place the bok choy in a large bowl or salad spinner, fill the bowl with water, and slosh the bok choy around to clean (it can be a little sandy, so do this a few times).  Drain and shake off any excess water (if using salad spinner, give it a spin).  Set aside.

Heat the peanut oil in a large, nonstick skillet over medium heat.  Add the sliced shallots, separating them in the pan with the slotted spatula.  Fry gently in oil for 5 to 6 minutes until they're deep golden brown and crisp (it will take a while to get past the soft fried stage, then all of a sudden the shallots will start to crisp, so watch carefully so as not to burn them).  Remove the shallots from the pan with a slotted spoon and set aside onto a plate (it's okay if a few bits remain in the pan).  If no oil remains in the pan, drizzle in a little extra oil.

Quickly saute the grated ginger for 15 seconds.  Add the bok choy and stir to coat with oil and ginger.  Stir-fry for about 2 minutes until the green leaves start to wilt.  Add the mirin and the soy sauce, stir briefly, and cover the pan.  Steam for 2 minutes, then remove the lid. Stir for about 30 seconds more and remove from the heat.  Transfer the bok choy to a serving plate, top with the fried shallots, sprinkle with roasted sesame seeds, and serve immediately.

What is your favorite cooked vegetable recipe?

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