i am thrilled to have discovered a chinese grocery in the neighborhood. that helps me save trips downtown, which have become sparser and sparser, in order to buy oriental vegs.
one of my all time faves is pak choi so very versatile it should be always included in a bag of cooking recipe tricks.
i have come up with a simple quick way to eat it as either a starter or to accompany the main dish.
so without greater ado :
1 baby pack choy per person
wash thoroughly in running water and quarter it.
stir fry for 1 minute in very hot oil about 1 tablespoon per pak choi
add 1 1/2 or 2 cups pre cooked garbanzo beans ( chick peas) and continue stirring
for 2-3 more minutes the leaves should be wilted, but the stems translucent and crunchy
combine in a cup
1 tablespoon white miso
3 tablespoons mirin
2 tablespoons low sodium soy sauce
1 tablespoon virgin olive oil
2 tablespoons water -you can add more if you wish to tame the soy sauce
a pinch or two of chili pepper flakes.
(you can adjust the quantities in the sauce to taste)
whisk all and pour over the vegs; stir on the fire to blend flavors. serve
you can add tofu cubes for extra protein to make it a wholesome starter.
itadakimasu!!
neki desu
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