Monday, August 15, 2016

Macadamia Teriyaki Bok Choy






     Tasty Vegetarian Food!
     Small Bok Choy cook quickly and this Chinese cabbage has a very gentle flavor.  Bok Choy are usually just steamed or boiled in broth till they are tender, but they can be stir fried too.
     Semi sweet complex flavors go well with Bok Choy.  Nutty flavors taste good with this cabbage too.  Macadamia Nuts add a nice tropical nut flavor and crunch to today's Bok Choy recipe!

     Japanese Teriyaki Sauce:
     This recipe yields about 1 ounce.  (Enough for 1 portion of Bok Choy.)
     Step 1:  Heat a small sauce pot over medium low heat.
     Add 3 tablespoons of thin soy sauce.
     Add 1 tablespoon of water.
     Add 2 tablespoons of sugar.
     Step 2:  Gently simmer and reduce till the sauce is a thin syrup consistency that can glaze a spoon.
     Step 3:  Place the Teriyaki Sauce in a ceramic cup and set it aside.

     Macadamia Teriyaki Bok Choy:
     This recipe yields 1 portion.  
     Bok Choy cooks quickly, so be sure to have all the ingredients ready before starting the stir fry!
     Step 1:  Heat a sauté pan or mini wok over medium/medium high heat.
     Add 1 tablespoon of vegetable oil.
     Add 1 teaspoon of minced garlic.
     Add 1 teaspoon of minced ginger.
     Add 1 thin sliced shallot.
     Add 1 green onion that is cut into bit size pieces.
     Add about 8 thin sliced red bell pepper strips.
     Add 4 small bok choy that are cut lengthwise into halves or quarters.
     Step 2:  Briefly stir fry the ingredients till the bok choy starts to become tender.
     Step 3:  Add 3 tablespoons of thick sliced macadamia nuts.
     Add 1 pinch of sea salt and white pepper.
     Stir fry till the bok choy starts to wilt.
     Step 4:  Add 1/4 cup of dry white wine.
     Rapidly simmer and reduce the wine by half.
     Step 5:  Add the prepared Japanese Teriyaki Sauce.
     Add 1/3 cup of light vegetable broth.
     Add 1/2 teaspoon of blended sesame oil.
     Rapidly simmer while occasionally tossing the ingredients together.
     Simmer till the bok choy is tender and the sauce reduces to a thin syrup consistency.  (About 1 minute.)
     Step 6:  Remove the pan from the heat.
     Arrange the bok choy in two rows on a plate.
     Spoon the sauce, aromatic vegetables and macadamia nuts over the center of the bok choy.
     Serve with a portion of steamed rice on the side.

     Macadamia Nuts add an interesting flavor!

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