Veganomicon_ The Ultimate Vegan Cookbook - Isa Chandra Moskowitz [73]
1 pound baby bok choy (smaller the better)
2 small shallots, peeled and sliced into very thin
rings
½-inch cube fresh ginger, peeled and grated
2 tablespoons peanut oil
1 tablespoon mirin or apple juice
1 tablespoon soy sauce
1 tablespoon roasted sesame seeds
SLICE OFF the stubby base of the bok choy from the white, thick bottoms. If the bok choy is longer than 3 to 4 inches, slice the stems once or twice into large chunks. Place the bok choy in a large bowl or salad spinner, fill the bowl with water, and slosh the bok choy around to clean (it can be a little sandy, so do this a few times). Drain and shake off any excess water (if using salad spinner, give it a spin). Set aside.
Heat the peanut oil in a large, nonstick skillet over medium heat. Add the sliced shallots, separating them in the pan with a slotted spatula. Fry gently in oil for 5 to 6 minutes until they’re deep golden brown and crisp (it will take a while to get past the soft fried stage, then all of a sudden the shallots will start to crisp, so watch carefully so as not to burn them). Remove the shallots from the pan with a spatula or spoon and set aside onto a plate (it’s okay if a few bits remain in the pan). If no oil remains in the pan, drizzle in a little extra oil.
➣If using regular “adult” bok choy: slice the white stems away from the leafy tops. Chop the stems into 2- to 3-inch chunks. When ready to cook the bok choy, place the chunks in the pan first and sauté them for 2 to 3 minutes, then add the green leafy parts and continue as directed.
Quickly sauté the grated ginger for 15 seconds. Add the bok choy and stir to coat with oil and ginger. Stir-fry for about 2 minutes until the green leaves start to wilt. Add the mirin and soy sauce, stir briefly, and cover the pan. Steam for 2 minutes, then remove the lid. Stir for about 30 seconds more and remove from the heat. Transfer the bok choy to a serving plate, top with the fried shallots, sprinkle with roasted sesame seeds, and serve immediately.
SAUTÉED COLLARDS
SERVES 4
TIME: 15 MINUTES
These collards use up the leftover marinade from the Smoky Grilled Tempeh (page 130), so make them together. You can also just replace the marinade with vegetable broth and a teaspoon each of liquid smoke and soy sauce. These greens are awesome because they aren’t too oily and the marinade cooks them just right, tender enough to chew but not falling apart in your mouth. Well, that’s how we like them, anyway. Use tongs to sauté everything; they are the best tool for throwing greens around in a skillet.
1 pound collards, pulled off the stem (see tip above)
4 cloves garlic, minced
1 tablespoon olive oil
½ cup leftover marinade from Smoky Grilled Tempeh
➣This is our favorite way to prep collards: To get rid of the tough stem without having to sit there cutting it, you can actually easily tear the leaves from the stem with your hands. Fill the sink with water, pull off the leaves, rip them into large pieces (collards are tough, they can take it), and put the leaves into the water to rinse them. No need to drain, just give them a shake before adding to the pan.
PREHEAT A large skillet over medium heat. Sauté the garlic in the olive oil for about a minute, being careful not to burn it. Add the collards and sauté for about 2 minutes. Add the marinade and cook for another 10 minutes, until the collards are tender and a deep green. If after 5 minutes they haven’t shrunk considerably, then your heat is too low. Serve immediately!
SAUTÉED SPINACH AND TOMATOES
SERVES 4
TIME: 15 MINUTES
This basic sautéed spinach recipe complements any Asian or Indian meal; it’s perfectly yummy with Samosa Stuffed Baked Potatoes (page 60). You can also easily make this an Italian side by omitting the ginger,