Chinese Veggie Sauté on a Bed of Seared Bok Choy

… Fresh and Delicious Asian Delight!

We eat a great deal of Asian food here at Daily Forage (maybe you’ve already noticed that from previous posts). The more we experiment with flavors and textures, the more I discover there’s so much more to discover. But that’s a good thing, right? And since I have a shellfish allergy, I have to be so careful about going out to an Asian restaurant, since many of the sauces contain oyster sauce. Now, pair that with a gluten- and dairy-free lifestyle and … right! Choices are limited. While I know there are some great restaurants that would be safe and make my palate sing, I enjoy a challenge (especially with my talented sous chef who’s a master of sauces) and the intrigue of trying new things. Which brings me back to being creative and adventurous in my safe-space kitchen.

This recipe was a creation arrived upon while meandering through my local Trader Joe’s market. They have some great choices in produce, much of which is organic … and which I’m becoming much more diligent about purchasing … especially since I purchase organic for my juicer. But that’s really a sidebar for another day. When I saw the bok choy and cabbage, the Asian theme instantly began unfolding. This recipe is easy to make, and it is quite versatile, so if you are missing one of the vegetable ingredients, no problem. You can easily substitute another vegetable in its place. I included chicken in this version, but you can easily eliminate the chicken to create a delicious vegetarian or vegan dish. The protein count from the flax seeds and pecans provide ample amounts of protein in each serving. Be adventurous with your favorite flavors and textures.

Prep time: about 10-15 minutes

Cooking time: about 20 minutes

Servings: about 4

Ingredients:

3 Tablespoon cooking oil, divided into 1 and 2 Tablespoon portions (not olive oil)

1 pound boneless, skinless chicken breasts, washed, dried and cut into 1/2 inch pieces

1/2 sweet or yellow onion, finely chopped

2 cups shredded carrots

2 cups shredded cabbage

3/4 cup pecans, coarsely chopped

1/4 cup whole flax seeds – I use King Arthur Flour Whole Flax Seeds

1 cup fresh pea sprouts, washed and dried (keep a few aside for garnish, if desired)

salt and pepper to taste

4 small heads of bok choy – sliced in half lengthwise, rinsed and dried

1 teaspoon oil – I like to use sesame for added flavor

Ingredients for sauce:

1 cup mango juice

1/4-1/3 cup San-J Sweet and Tangy Sauce

1/2 teaspoon chile oil

1/2 teaspoon garlic chile sauce

1 teaspoon corn starch

Directions:

In a large sauté pan, heat 1/2 Tablespoon oil to just before smoke point. Add half of the chicken and cook until golden brown and thoroughly cooked. Remove from pan and repeat process with 1/2 Tablespoon oil and second half of chicken. Set all cooked chicken aside.

Preheat an UN-oiled cast iron griddle or heavy skillet.

In the same sauté pan, heat 2 Tablespoons oil over medium heat. Add onion and cook for two minutes, then add carrots and cabbage. Stirring frequently, cook until all veggies are tender but not soft. They should still have some resistance when you bite into them. Remove from heat and add to the reserved chicken. In the same sauté pan, add the mango juice, Sweet and Tangy Sauce, chile oil and garlic chile sauce and stir well. Bring to a simmer over medium heat. In a very small bowl mix the corn starch with a teaspoon of water until corn starch is dissolved. Whisk this into the simmering sauce and continue stirring well while sauce thickens and reduces in quantity just a little. The sauce is ready when you can scrape a spoon across the center of the pan and the sauce will stay separated for just a few moments. Reduce heat to just barely keep warm.

On your preheated griddle, spread 1 teaspoon oil evenly over surface, then place bok choy cut/flat side down on griddle. Cook until surface is seared and golden brown, about 3-4 minutes. Gently remove from pan (bok choy will be tender), turn off heat and place two halves on each of 4 plates, seared side up.

While bok choy is searing, return cooked veggies and chicken to the warm sauce. Add the pecans, flax seed, and pea sprouts. Remove from heat and stir to thoroughly incorporate everything. Salt and pepper to taste.

Spoon the chicken and veggie sauté equally over the plates of bok choy. Garnish with reserved pea sprouts, if desired. Serve immediately.

What’s your favorite cuisine? Is it Asian, or something from another region of the world? Be sure to leave us a Comment to let us know. We love hearing from you!

 Safe food is a journey … Thrive!