Bok Choy, Carrots, Lotus Root, with Black Garlic
This side dish is made of some Asian Ingredients in it but really is only mildly Asian scented and just delicious. The Black Garlic doesn’t taste like garlic it’s more of a sweet prune kind of taste. I think what makes the salad pop are the leftover Lotus Root I had. The Lotus Root was already boiled a few minutes in water with some white vinegar and a little salt. Then it was sautéed in a small amount of garlic and a hot chili so it already had a nice flavor and texture that adds interest to this combination. I also added non-traditional roasted pumpkin seeds to this dish. I thought the look and taste went really well with these flavors.
Ingredients
About 5 Baby Bok Choy (cut down the center in 4 -6 wedges)
2 cloves Garlic (minced)
1 small hot chili (minced) either a Thai or Chili de Arbol
A big handful of Korean Leek Tops (already chopped up)
3 different Heirloom Rainbow Carrots (sliced somewhat thin)
about 1/2 a Lotus Root that was leftover from last recipe. (The Lotus was sliced somewhat thin. The root was already boiled a few minutes in water with some white vinegar and a little Kosher Salt. Then sautéed in a little oil with a small amount of garlic and hot chili.)
About 1/2 inch of grated fresh ginger root
2 heads of Black Garlic (just the clean cloves)
2 Tablespoons of Sugar
Splash of Ponzu
Couple Splashes of Extra Virgin Olive Oil
3 or 4 Splashes of Dry Sherry
A handful of Toasted Pumpkin Seeds
A few Cilantro leaves
Directions
Heat up your fry pan on medium high heat with your Extra Virgin Olive Oil, Garlic, Hot Chili, and ginger.
When the garlic turns clear looking toss in the Carrots and Korean Leek Tops. They only need a few minutes.
Now add the Ponzu, Sherry, Sugar and Black Garlic and stir and let it cook a few minutes.
Place the Bok Choy on Top and cover with foil and let it steam only a few minutes.
Remove foil add The Already prepared Lotus Root stir and serve with some toasted pumpkin seeds and a small sprinkle of fresh cilantro.
Bok Choy, Carrots, Lotus Root, with Black Garlic
The different textures and taste go together really well. The lotus root really adds interest to this dish.
Forking Good!
