Photo from Chef Curtis Stone's website (of the LA Restaurant, Maude)
May 30 starts the 2017 farm share for Glade Road Growing. Sally tells me there will be carrots and bok choy, so I came up with this recipe for a side, which can be expanded to a main dish with the addition of your choice of protein and starch.
2 teaspoons toasted sesame oil
2 teaspoons extra-virgin olive oil
1 tablespoon peeled, smashed and minced fresh garlic
1 tablespoon minced peeled fresh ginger
1/4 teaspoon of crushed red pepper
4 bok choy (about 3 pounds total), cut crosswise into 1-inch-wide ribbons
2 carrots, peeled, shaved into ribbons
1 4-ounce spring onion, sliced thinly, tough dark-green top removed (may
substitute 3 to 4 scallions,
white and light-green parts)
4 teaspoons of miso thinned with water and 1 teaspoon balsamic vinegar with 1 teaspoon of
demerara sugar stirred in until it dissolves
If you want this to be a main dish, rather than a side, you can add 1
package thinly sliced tempeh or 2 cups of cooked white beans or 2 cups of cooked
chicken or 2 cups of cooked pork and serve the mixture over 4 cups of cooked brown rice or rice noodles.
1. In a large cast iron skillet or wok, heat the oils over medium high heat.
2. Add the garlic, ginger and red pepper sauté for 30 seconds, or until fragrant and tender.
3. Add the sliced onion and cook stirring for one minute.
4. Add carrots and cook stirring for 2 to 3 minutes.
5. Add the bok choy. Cover and reduce heat to medium and cook, stirring occasionally for 5 to 10
minutes, or until the green parts of the bok choy have wilted and the white parts are crisp-tender.
6. Add in the protein (see OPTIONAL), if desired, and heat until warmed through.
7. Take off heat and stir in the miso mixture.
8. Divide evenly among 4 plates and serve right away.