Wednesday, October 08, 2014

this blog needs some food

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.

neki desu
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