Tuesday, January 31, 2012

Asian Style Root Vegetables

At the time of year when root veggies are the only remains of local produce, a Mark Bittman article,  Notes from the Underground in the New York Times, especially the recipe for Mixed-Root-Vegetable Saute, caught my eye.  It was not so much the recipe, fish sauce is one of my least favorite things, as the idea of root vegetables Asian-style that was of interest.  Last night using sesame chili oil instead of chili powder, adding ginger, shitake mushrooms and omitting the fish sauce, I made what I hope will be one of many variations of Asian Style Root Vegetables.

I've recently been thinking about bean sprouts.  When cruising we used to have a sprout "garden" on the boat, substituting sprouts for greens which, before the emergence of farmer's markets, were hard to come by along the coast. What a good winter veggie to grow on a sunny window sill.  Bean sprouts added with the scallion greens would be a great addition to this dish.  Next time.

(1) Separate into white and green ends:

1 bunch scallions

Thinly slice the white part and keeping separate, coarsely chop the green part on the diagonal into 1/4 to 1/2 inch slices.

(2) In a medium wok, heat (oil first) over medium-high heat and cook  until tender and slightly browned:

1 T sesame chili oil
(1/2 sweet onion, thinly sliced - I discovered I had no onion! - but would include next time)
3 cloves garlic, minced
Scallions - white ends

(3) Then add:

2 carrotts, julienne (Bittman grates the veggies)
1 medium sweet potato (~10 oz), julienne
1 parsnip, julienne

(4) Stir constantly for about 5 minutes until vegetables become slightly soft and then add:

1 T grated ginger
~6 shitake mushrooms, thinly sliced
Juice from 1/2 lime

(5) Continue stirring for another 3 minutes then add

Scallions - green ends
(Bean sprouts - see note in introduction)
If desired (I did not use) tamari sauce to taste

Continue stirring and cooking for another few minutes until the vegetables are soft but not mushy.

Serve garnished with lime wedges and

Cucumber slices (optional)

Top with a drizzle of sesame chili oil, and/or serve oil and tamari sauce as an accompaniment.

This would also be very good (more protein too) topped with crushed toasted peanuts. (Note to self: hide the peanuts next time so Ed doesn't polish off for midnight snack.)

Ummm.... I'm looking at the photo.  Dinner was very tasty but the chef did not do a great job with the julienne, or thin slicing all of the white ends of the scallions.  Maybe I'll follow Marks Bittman's lead and try grating the root veggies next time.






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