Thursday, April 19, 2018

Blackened Baby Bok Choy

This easy, quick side dish for many rich main courses uses immature Asian cabbages. It's quick, tasty, and complex in flavor.
4 heads baby bok choy
2 t vegetable oil 
1 t dark sesame oil
2 t dark soy sauce
1 t mushroom soy
1 t rice wine
1 T water
Cut heads lengthwise, rinse, and dry. Heat vegetable oil in a stainless-steel skillet on medium high until it shimmers. Place cabbages cut side down, and cook 3 to 4 minutes until well colored. Turn over, add seasonings and water, cover, and steam a few minutes until tender.

Monday, April 16, 2018

Peruvian Rice

Developed April, 2018 from a recipe in a English-language Peruvian cookbook by Gastón Acurio.
2 c long-grain rice
3 c water
3 cloves garlic, finely minced
1/2 T salt
3 T vegetable oil, divided
In a medium saucepan, heat two tablespoons of oil until hot. Add the garlic, and cook until lightly colored and aromatic. Add the water and salt, and bring to a boil. Cook for five minutes, add the rice, stir, reduce to a simmer and cover. Cook 15 minutes. Drizzle on the remaining oil and fluff with a fork. Cover and let steam ten minutes before serving. Serves 4 to 8. Variation: Add 1/4 cup of Thai fried onions or shallots to the cooking water.