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Bok choy blossoms with tempeh and basil

You’ve probably used bok choy is a few dishes from stir fries to salads to braises and can appreciate it’s slightly bitter flavor. Coming in a variety of sizes it’s an easily recognizable vegetable that was once considered exotic but can now be found in any grocery. Yet recently bok choy blossoms could be found at the Galleria Farmers Market in San Francisco which many people may not be familiar with. With stems and leaves that resemble broccoli rabe, the blossoms are frequently used in salads but this recipe treats them like their broccoli cousins. Adding tempeh rounds things out for a healthy vegan main course dish that is low in fat and a great source of vitamins but also has some crispiness. . Serve with rice or noodles for a whole satisfying meal.

As with many Asian influenced stir fries, lots of heat and fast cooking are essential here. The trick isn’t to cook the blossoms until limp but merely until they brighten in color and take on the heat, thereby remaining crunchy and flavorful. Having all your ingredients measured and ready to go before you start cooking will make this easier and ensure success

1-2 pounds bok choy blossoms, washed and any dead or yellow leaves picked off
¼ cup sesame oil
¼ cup tamari or soy sauce
2 tblsp sri racha chili sauce
Juice and zest of one lime
½ cup cilantro leaves, minced
1 bunch basil leaves, roughly chopped
1 shallot, minced
3 tblsp vegetable oil
1 inch ginger, peeled and minced
2 tbsp ground coriander
1 8 oz block tempeh, crumbled into small pieces

1) Mix sesame oil, tamari, shallot, lime, chili sauce, cilantro, and ½ of the basil. Set aside.
2) Heat a large frying pan and add vegetable oil. When it shimmers, add ginger and coriander and fry for 30 seconds.
3) Add tempeh and fry until golden brown.
4) Add bok choy and using tongs mixing around to coat with oil and tempeh mixture.
5) Add reserved sesame oil sauce.
6) Keep sautéing for one or two more minutes.
7) Immediately transfer to a serving bowl and garnish with remaining basil.

This article also appears at http://www.examiner.com/article/spring-greens-sauteed-bok-choy-blossoms-with-tempeh-and-basil
 
 
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