Monthly Archives: June 2020

A little Taste of the Collins Restaurants in Metro Phoenix AZ- Grassroots Kitchen and Tap, Wally’s American Gastropub, Twisted Grove Parlor and Bar, The Colllins Small Batch Kitchen, The Macintosh and Sweet Provisions

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The Collins restaurants are of the restaurant group Common Ground Culinary by a 4th generation restauranteur chef Christopher Collins. The restaurants listed are Grassroots Kitchen and Tap, Wally’s American Gastropub, Twisted Grove Parlor and Bar, The Collins Small Batch Kitchen and the Macintosh. The restaurants are similar….with different but somewhat similar menus of mostly a good variety of American Comfort Food Prepared extremely well and all the restaurants offer marvelous slices of pie. During the pandemic all the Collins restaurants are offering the safer curbside pick up option in addition to limited dine in. (subject to change during these uncertain times)

Below are some trips from Grassroots Kitchen and Tap in Scottsdale.

Scottsdale Location

I usually but not always get some sort of salmon from the Collins restaurants. They prepare salmon better than the majority of places. The salmon is always grilled nicely and cooked reasonably well but never dry. You also never have to worry about rubbery skin or the gross bloodline with any Collins Salmon.

American pastrami on a pretzel bun with cheddar. You can’t see but on the other side of sandwich is jalapeño cheese grits.

We did take out from the Grassroots (Scottsdale) in April.

I took out the house smoked salmon and orzo salad, brisket with cheese grits, beans and that FABULOUS key lime pie (made with 40 hand squeezed key limes).

Next to the Grassroots is Collins Sweet Shop called Sweet Provisions (Scottsdale). They serve ice-cream candy and desserts.

As of today I’ve only been to Wally’s American Gastropub (Scottsdale) once and it was for curbside pick up. I noticed that they do have a large patio that looks spacious.

We took out – pretzel asiago fondue, a veal and spicy pork meatloaf with horseradish mashed potatoes, crispy onions and asparagus. My usual salmon…this one comes with spinach…it might be the lightest of the Collins salmon dishes but it insures room in your stomach for one of the delicious slices of pie. We tried the coconut cream cream pie this day. EVERYTHING was delicious.

We made it to Twisted Grove Parlor (Scottsdale) and Bar.

I had a crispy grouper sandwich there with a side of spaghetti squash.

My husband had house made cavatelli carbonara.

We shared monkey bread for dessert.

We were at The Collins Small Batch Kitchen (Phoenix) a number of times.

Tasty Artichoke appetizer.

From The Collins in Phoenix AZ

The Twisted Noodle Salad is incredibly delicious. It just explodes with flavors. Love this salad.

My husband had a burger that he said was really great…but he wanted the slaw on the side…because he isn’t a fan of most slaws.

We went back again and I had a fish sandwich. Grilled nicely and prepared to perfection. It was served with colorful fresh vegetables.

My husband had the burger again.

. We recently did curbside takeout from The Collins.

I got my usual salmon. I am partial to this one because I really enjoyed the cauliflower and sweet tomatoes that came with it. My husband got the braised beef short ribs with risotto and Brussels sprouts. We shared a Ghirardelli mousse pie for dessert.

We even made it to The Macintosh (Phoenix).

I had a salmon and half chopped salad.

My husband had shrimp and grits.

Salmon with a different half salad.

Shrimp sandwich with grits.

Key Lime Pie made with 40 hand squeezed key limes

That was a little taste of Christopher Collins Common Ground Culinary.

Grassroots Kitchen and Tap – Scottsdale

Wally’s American Gastropub – Scottsdale

Twisted Grove Parlor and Bar – Scottsdale

Sweet Provisions – Scottsdale

The Collins Small Batch Kitchen – Phoenix

The Macintosh – Phoenix

www.CommonGroundCulinary.com

Everything is subject to change and we hope it does for the better.

The Forking Truth

Take Out During The CoronaVirus Pandemic in Metro Phoenix AZ Week 15 – Twist Bistro and Gallery, Confluence, Wally’s American Gastropub, Sala Thai

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Going out to eat can be deadly these days during the pandemic. Take out is a less risky option. All restaurants are suffering these days so we are doing take out as much as possible….besides we have little else to do these days……. Our first take out of the week was from Twist Bistro and Gallery in North Scottsdale. They serve modern Mediterranean style food that may contain a “Twist” or two.

We got the take out combo for two special. They gave us these complimentary cheese studded biscuits that were buttery and light as air and delicious. Our appetizer was a everything flatbread topped with a layer of creaminess, house made lox and salad. My dinner was phenomenally cooked chicken that was very moist and flavorful. It came with braised greens, berries, goat cheese and unusual (Twisted gnocchi) that were very goat cheese to me. My husband got the wild boar meatballs with the twist version of gnocchi and were nothing like a traditional gnocchi. We also had a strawberry rhubarb cobbler minus the ice cream because I didn’t want it to melt on our way home. Some things were unusual but everything was delicious.

Our dogs helped me with the large portion of delicious chicken.

Next take out was from Confluence in Carefree. It’s a FORKING AMAZING restaurant that serves incredible Modern Cuisine.

We got spectacular fried chicken that came with unbelievably delicious chili Tepin honey sauce, blue corn bread and shredded snow peas. We also got carnitas with tossed salad, broccoli with hominy and popcorn butter and strawberry cobbler with dessert. Everything was so good it was a treat! The chicken is also an extra large portion and I can get three lunches out of it. Still had plenty to share with the dogs.

Our nest take out was curb side pick up from Wally’s American Gastropub in Scottsdale.

My husband was craving the veal and spicy pork meatloaf with horseradish mashed potatoes, onion strings and jumbo asparagus (he said it was VERY GOOD). We also shared the fresh baked pretzels with asiago fondue, For dinner I had the Norwegian Salmon that comes with caper sauce and spinach. You must get pie when you dine at a Collins Restaurant because his pies are outstanding. This time I tried the coconut cream pie and it was outstanding like all the other Collins pies. Even my husband who HATES coconut said the pie was very good. As usual I had plenty too share with my dogs.

Last Take Out of the week was from Sala Thai in Peoria (#upperWestSide).

We shared egg rolls and I had the spicy lemon chicken salad. My husband had the spicy pork basil. Dogs couldn’t wait to try!

“Don’t worry we are in this thing together”

Week 15 of take out during the coronavirus pandemic.

Twist Bistro and Gallery – North Scottsdale

Confluence – Carefree

Wally’s American Gastropub – Scottsdale

Sala Thai – Peoria (#UpperWestSide)

Everything is subject to change and we hope it does change for the better.

The Forking Truth

Bundt Lasagna Recipe

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Today I made a lasagna. I pulled out some tomato sauce from my freezer. The sauce was made from fresh tomatoes that I peeled and slow cooked for about a day. I have a similar recipe for tomato sauce called winter tomato sauce made from canned tomatoes of you want to try that or just use whatever you normally use. The recipe for sauce is not here. I made the ricotta cheese fresh because they don’t sell good tasting ricotta cheese in my part of Arizona. Then I made the pasta and hand rolled it. I topped the pasta sheet with my lasagna fillings and rolled it up almost like a jelly roll. The hardest part was placing the rolled dough in the bundt pan but it wasn’t impossible either. If you make this the way I did then it will take you 2-3 days to make the lasagna. The sauce I made takes all day. The cheese takes a little over an hour but needs a day to drain. You have to get the cheese very dry and crumbly. I also chilled my dough over night because I had the time. Serving size will indeed differ…same as bundt cake. Little slices are about 16 servings and big gut busting servings are around 8 servings. I got 14 servings for my taste so I will calculate this to be 14 servings. You can freeze leftovers well.

Ingredients for 14 servings

1 gallon whole milk

1 pint heavy cream

2 lemons – just the fresh squeezed juice – (if your lemons are tiny or dry you might need a third lemon

1 1/2 teaspoons sea salt

2 eggs

3 yolks

1 1/3 cup ap flour plus more for dusting (you might need less or more flour depending on brand…start with one cup and see if you need more

2 pinch sea salt

1 egg

1 Tablespoon fresh parsley – fine chopped

1 lb mozzarella – shredded (**I actually used 9.5 ounces between the layers and put the rest on the top)

1 cup parmesan cheese – grated (plus more for serving)

1/2 cup sharp provolone – grated

scant 1/4 teaspoon ground white pepper

few grates nutmeg

few grates black pepper

non stick spray

Make the cheese.

Put a gallon of whole milk with a pint of cream and maybe two teaspoons of sea salt in a BIG pot on medium heat and bring to a rolling boil. (this might take about an hour) You want to SLOW BOIL this mixture. When the milk is SLOW BOILING for a few minutes SLOWLY add the lemon juice a little at a time and let it keep boiling to make curds. Scoop out the curds with a strainer and shake out the whey.

Keep going till you get out all the curd. You will have to drain the cheese several times. Best to chill overnight so you can get the cheese nice and extra thick so it comes out right. When the cheese is all completed drained. Mix together all the ricotta (it should be slightly over a pound), 1 egg, 1 Tablespoon fresh parsley, 1 cup grated parmesan, ground white pepper and a few grates of nutmeg. Refrigerate till ready to use.

In another bowl combine around 9 1/2 oz of shredded mozzarella with 1/2 cup shredded provolone and refrigerate till you are ready to roll (the lasagna up).

Next make the dough.

Mix together 2 whole eggs, 3 yolks, 1 Tablespoon of extra virgin olive oil, 2 pinches of sea salt and between 1 and 1 1/3 cup of flour. (the amount of flour will differ depending on the brand you are using and the humidity. (this dough recipe was based on a Cook’s Country Recipe but the one cup flour never worked out right for me on the 4 times I did this pasta dough and I find that I always need around a third a cup more. I also added the salt because I thought pasta dough needs a little bit of salt. Kneed dough a bit and make it into a ball. Wrap with plastic wrap and chill at least 20 minutes or overnight.

Put it all together.

Spray bundt pan with non stick spray. Set oven to 350 degrees F.

Put around a cup of tomato sauce in non stick sprayed bundt pan and set to the side.

Roll out pasta dough about 22 inches by 16 inches on a very floured surface.

Spread around a thin coating of tomato sauce.

Fill a sandwich bag with the ricotta mixture. Cut tip of bag and make rows of cheese. (I didn’t spread the cheese because I thought I’d rip the thin delicate pasta.)

Use plastic wrap and cover cheese so you can press with your hands and make a smooth cheese layer.

Add grated cheese mixture.

Add more sauce.

Roll up like a jelly roll. (from long side)

(next time I might add a sheet of plastic wrap for parchment paper under the pasta dough so it will be easier to roll?….If I remember………)

Here’s the hardest part. Get your biggest spatula and lift it up the best you can with your hand too and place in bundt pan and pat it down.

Add a small amount of sauce and some cheese if you care to…(you can save remaining cheese for reheating……but you need to add the sauce)

Add more sauce.

Spray aluminum foil with non stick spray. Cover pan tightly with non stick spray side down on the top of saucy top.

Use a pan under the bundt pan because it is likely that you will have some spill over and place on the middle rack of the oven and leave in for 75 minutes.

After 75 minutes in the oven leave out on counter till cool and then refrigerate to set the lasagna up.

After chilled slice up and heat. Serve with more sauce and grated cheese.

Someone won’t leave my feet.

“It smells so heavenly!” “I need a slice now!”
Bundt Lasagna

Everyone will LOVE this.

Bundt Lasagna

My husband wanted to eat this four days in a row!

ENJOY!

The Forking Truth

New WEird DIFferenT Limited and Special Edition Foods out there June 2020

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There is always something New, Weird, Different, Limited or Special Edition out there in the wonderful world of food. I usually go to a store to find these things but since the pandemic I’ve been shopping mostly from home.

NEW – Up above is Trix Trolls World Tour Cereal with Marshmallows. I wonder how the tour went….Guessing it probably didn’t go too far.

LIMITED EDITION – Kellogg’s MASHUPS is Frosted Flakes that are mixed with Froot Loops…..sounds a little flaky to me…….Whatever

WEIRD – I was searching for yeast and couldn’t get any and brought up the whole baking department and searched all 17 pages and came across this McCormicks artificially flavored Cake Batter Extract. I just can’t wrap my head around this one…..Why would anyone ever need this? If you are making a cake it should taste like cake….Do you put this on a steak to try to fool people? I just don’t get this one.

NEW – Klondike donut flavored treats in Triple Chocolate, Boston Cream and Frosted Strawberry. Well these sound tasty…..

I didn’t take this picture. My husband braved going to Costco and took this picture for me because he thought I’d want to see this.

DIFFERENT – Dried Sea Cucumber at $47.99 a pound. I never tried a sea cucumber. It is a sea animal. I read that it is similar to a worm so I KNOW that I would never try it. (P.S. I am from PA where it used to rain a lot and worms gross me out. They gross me out so much that the smell of them used to me me throw up when I walked to school in the rain)

NEW – Snickers Candy Poop Popcorn and Sweet Chaos Cold Stone Cake Batter Popcorn…..????

NEW – Triscuit in cheddar and tzatziki flavors……ummmm?

NEW – Albert Menes French Spiced Beer Preserve…..I wonder if it makes you burp?

DIFFERENT – My husband stepped out to buy cheese and saw this Boar’s Head Everything Bagel Hummus. There is no bagel but it is called everything bagel hummus…..Wouldn’t a better name be “Everything but the Bagel Hummus?”

DIFFERENT – Dos Cabezas Pink Sparking Wine in a Can for $20.@

Do the can Can!

Maybe NEW and DIFFERENT – Vegetarian Steak and Vegetables in a can! WOW how good can it get….How good “CAN” it get?

Maybe NEW and it certainly its DIFFERENT – Braised GLUTEN in a can…..Can that be good? “CAN” that be good?

Even during the pandemic new Oreo Cookies can be found.

Here are LIMITED EDITION Tiramisu artificially flavored Oreo Cookies.

Who knows what the FORK I’ll find next month but that was the NEW, WEIRD, DIFFERENT, Limited and Special Edition Foods out there for June 2020.

The Forking Truth

Baked Potato Cakes with Shallots Gruyere Cheese and Thyme Recipe

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I was inspired to create this recipe after watching a chef cooking competition show called Top Chef. One chef Bryan Voltaggio made potato cakes with shallots, gruyere cheese and thyme. I was meant to make them because those were the ingredients that I had to use up in my house. I don’t know for remember how the chef on TV make his potato cakes but mine also came out fabulous……They came out FORKING AMAZING! The whole house smelled FORKING AMAZING too! These are easy to make and come out incredible. A few oof the ingredients that I used are harder to find but if you don’t make this exactly the way I did it won’t come out as great. This recipe happened to make 12 smaller perfect potato cakes so I’d say that is about 12 servings but they are so delicious that some people might want to eat two servings.

Ingredients for up to 12 servings

1 lb shallots – peeled – sliced paper thin

1 1/2 lb red potatoes – peeled – cut in half depending on size -sitting in cold water -(salt)

2 Tablespoons sea salt (for boiling potatoes)

1 hot banana pepper – cut long ways in half (to boil with potatoes to give flavor)

2 oz unsalted butter

4 oz gruyere cheese – shredded

2 Tablespoons canola oil

1 Tablespoon Calabrian Chili Oil

1 teaspoon sea salt

1/2 teaspoon ground white pepper

few grates nutmeg

1/2 teaspoon ground black pepper

1 egg – beaten

1 Tablespoon fresh thyme leaves

non stick cooking spray

Directions set oven to 500 degrees F.

On one burner put your pot of potatoes on a medium high boil with the salt and the hot pepper. Cook till potato is tender (15-20 min.)

On your other burner add the oils to the pan on high heat. When the oil is hot add the shallots and turn down to medium high. Stir occasionally and cook till soft but not brown. (about 7=8 min). Take off heat and add to potatoes after potatoes are drained and the hot pepper is thrown away.

By now your potatoes are done. Mash them with the butter and add the 1 teaspoon sea salt, white pepper, few grates of nutmeg, black pepper, thyme and gruyere cheese. Mix well. Add the beaten egg and shallots and mix well.

Spray muffin pan with non stick spray and fill each cup with mixture.

Place in preheated 500 degree F oven.

After about 5 minutes the potatoes will be brown so turn down the oven to 350 F degrees. They will only need about ten more minutes for a total of 15 minutes in the oven. (about 5 minutes 500 degrees F , turn down to 350 degrees F about ten minutes more)

Remove from oven and let cool down. Serve when warm or refrigerate and reheat. Can be frozen and then thawed to reheat.

Baked Potato Cakes with Shallots, Gruyere Cheese and Thyme

Everyone will FORKING LOVE THEM!

The Forking Truth

A little Taste of the Amazing FnB Restaurant of Scottsdale AZ

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During the coronavirus pandemic I did take out from FnB restaurant in the arts district of Old Town Scottsdale. I thought my past experiences at the restaurant are more of a taste of what they are really like.

The Chef and co-owner Charleen Badman is a James Beard Best Chef Southwest Award Winning Chef. She serves an ever changing menu of global farm focused contemporary plates that are meant to be shared. The menu usually features a few obscure vegetables and is mostly vegetables but also contains enough meat to please meat eaters. This restaurant also features Arizonian wines.

The restaurant has three small dining areas. (I don’t have a photo of the bar area that was once a store)

FnB also offers a small plant lined patio for dining.

They always start you off with locally made Noble Bread and high quality olive oil.

Bellow are a collection of some of the dishes we’ve enjoyed from FnB.

Tuscan kale falafel
Gilfeather rutabaga topped with onion ginger cream
Snap peas, macadamia nuts, mint, tarragon
crispy chickpeas, beet falafel plate and famous award winning leek dish
My Half

This was half of the Langos. A sort of salad made with a fried Hungarian bread made with potatoes.

Melon Salad
House Cured Salmon
Butterkin Squash

Broccoli with tangerine and pistachios

Trout rillette

Soft shell crab

Radishes, dates, pumpkin seeds, with caper anchovy dressing.

Salmon gefilte fish, pickled beets, beet horseradish eggs and buttered matzo.

Corona beans with grilled radicchio, salsa verde, provolone.

This is 1/2 of the Pink Grouper
Pork Shank

Halibut

Lamb loin with Arizona grains, tepary beans, green beans, chermoula and mint.

Halibut
Duck
Poppyseed tangerine cake with mascarpone and cherries
Apple Sharlotka
Berry Shortcake
Deep chocolate whiskey cake

That was a little taste of the amazing FnB of Scottsdale AZ

During the pandemic FnB is take out only.

For now you order and pay on line and a server places your bag on the table.

This was my take out.

Peruvian chicken egg rolls with quark sauce, lettuce stems and tofu in broth, blue nose bass with citrus and couscous, house made pasta with pancetta.

www.FnBRestaurant.com

Everything is subject to change and we hope it does for the better.

The Forking Truth

Take Out In Metro Phoenix During The CoronaVirus Pandemic – Week 14 – FnB, CHZBURGR, La Piazza Al Forno, Popo’s Fiesta Del Sol

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Leaving your house can be deadly during the coronavirus pandemic. The numbers of the infected and dead are rising. Take out is a safer option than dining in.

Our first take out of the week was from FnB in Scottsdale. FnB is a contemporary restaurant located in the arts district of old town Scottsdale. They offer a farm focused menu of innovated globally inspired cuisine. They serve dishes that are meant to be shared. It was a contactless transaction. I ordered, payed and tipped on line. Then we arrived and our order was placed on a table outside of the restaurant by a server wearing a mask.

We got Peruvian Chicken spring rolls, celtuse (obscure stem lettuce) in ginger broth with tofu, house made pasta and blue nose bass dinner. All was delicious and the food traveled well.

Our pups couldn’t wait to try. (They don’t know how lucky they are to get FnB cuisine…..incase you’ve been living under a rock…..This is a James Beard Awarded Chef Owned Restaurant)

Next stop for take out was CHZBURGR in Glendale. CHZBURGR serves incredibly GREAT flat style cheeseburgers, Forking awesome fried chicken thigh sandwiches, hot dogs, kids meals, milk shakes and a few other things.

We did curbside takeout. I ordered over the phone, called when we got there and paid from our car by someone wearing a mask.

My husband got a juicy triple CHZBURGR, we got kids chicken strips for the dogs and I got an incredibly delicious fried chicken thigh sandwich with added Calabrian chilies.

Everyone enjoyed!

Next take out was from La Piazza Al Forno in Old Town Glendale. This is a small Italian restaurant that specializes in serving certified pizzas.

We got a house salad, a Mediterranean Pizza made with house made pesto, house made mozzarella, sun-dried tomatoes and feta cheese and a spaghetti alla puttanesca (anchovies, olives, capers, garlic, oregano, parsley). All was delicious and the dogs wanted to try too!

Last take out of the week was Popo’s Fiesta Del Sol (a Sonoran Style Mexican Restaurant).

I got my usual chicken fajita salad and my husband got the carnitas. We also took out the margaritas that are extremely strong.

We had plenty to share with the dogs.

“Don’t worry we will get threw this thing together”

Week 14 we did take out from-

FnB – Old Town Scottsdale

CHZBURGR – Glendale

La Piazza Al Forno – Old Town Glendale

Popo’s Fiesta Del Sol – Glendale (#UpperWestSide)

Everything is subject to change and we hope it does for the better.

The Forking Truth

Peruvian Inspired Meatballs for Two Recipe

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I was going to make burgers for dinner and I thought Peruvian Inspired Meatballs would be more interesting so that is what I made. I happen to have Peruvian Peppers in my refrigerator that I purchased from Sprouts. I also winged salsa verde and happened to have some frozen portions of Peruvian Style spicy yellow pepper sauce so that is how I came to making these meatballs. You can find the spicy cilantro sauce recipe here…just plug on on the search, Peruvian Style Chicken Breast in Spicy Cilantro Sauce. You can find a similar salsa verde recipe on this site too. Search Richard Blais’s Salsa Verde is Forking Delicious…..I didn’t make the exact same recipe because I had different things around the house but it came out just as Forking Delicious anyway.

Ingredients for two servings

8 oz ground beef, chicken or turkey (you might need a little extra breadcrumbs with turkey and maybe chicken)

1 egg – beaten

1 garlic clove – ground to paste or microplane

2 Tablespoons sweet onion – grated

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon hot smoked paprika

1/2 teaspoon ground black pepper

1/4 teaspoon ground Nora pepper (skip if you don’t have but Aleppo is similar)

1/8 teaspoon ground ginger

1 teaspoon soy sauce (this is most of your salt)

1/2 teaspoon vegetable soup base (instead of salt and adds better flavors)

5 Tablespoons whole wheat panko

1 key lime (just the juice…or around a 1/4 of a small regular lime juice)

1 teaspoon honey

non stick spray

Directions

Set oven to 350 degrees F.

Spray a baking sheet with non stick spray and set it to the side.

In a large mixing bowl add all the ingredients except for the non stick spray….

Mix well and make it into 9 even meat balls.

Space the balls on your sprayed baking sheet and place in your 350 degree f preheated oven on the middle shelf.

Cook till the balls are cooked threw. (this always takes in my oven 15 minutes but yours could differ slightly.

Serve with Peruvian style sauces.

Peruvian Inspired Meatballs

Most people are going to love this!

The Forking Truth

Quaker Oats says Good Bye to Aunt Jemima…..Is it Hello to Cap’n Crunch?

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June 17th 2020 Quaker Oats announced that they will be changing the name Aunt Jemima and her image from their products because its origins are based on a racial stereotype.

The Aunt Jemima web site was still up June 17th 2020 and it looked like this. The home page was a picture of their products. All of them were Aunt Jemima except for one Cap’n Crunch.

Then an ad for Cap’n Crunch rolls by with promise of “Boatloads of Breakfast Fun!”

The rest of the site was still Aunt Jemima.

Quaker Oats says good bye to Aunt Jemima……….But is it hello to Cap’n Crunch?

Everything is subject to change and we hope it does for the better.

The Forking Truth

Easy Delicious and Quick Asian Greens Recipe

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Here is a plate of Shanghai Bok Choy and another Asian Green that you might be less familiar with called Yu Choy. Honest these greens only take around a minute to prepare once you have your water boiling. Yu Choy are quicker and even easier to cook than bok choy. For both vegetables clean them extra well. I sliced the bok choy in halves and let them soak 10 minutes in water and rinsed them twice after that. The yu choy got the ends trimmed off and I also rinsed them twice. The yu choy are very similar to spinach but have a nicer texture and are a little sweeter. Serving sizes may differ.

Ingredients for around 4 servings

2 lbs Bok Choy or Yu Choy or 1/2 and 1/2 – cleaned up – Bok Choy cut in half, yu choy with stem end trimmed

1 Tablespoon toasted sesame oil

1 Tablespoon soy sauce

1 Tablespoon hoisen sauce

Directions

in the bowl that you are serving your vegetables in add the soy sauce and hoisin and mix well. Set to the side.

Bring pot of water to boil with one Tablespoon of toasted sesame oil in it.

For Yu Choy – about 30 seconds in the water and drain. Add to bowl with sauce and mix well and serve immediately.

For Bok Choy – lad up a steamer basket with the Bok Choy bulb sides down and leaves up. Boil the bulbs till tender. (about 2 minutes) Then let the rest boil about 30 seconds. Lift out and drain. Mix in bowl with the soy and hoisin sauce. Serve immediately.

Easy DELICIOUS Quick Asian Greens

Everyone will enjoy!

The Forking Truth