Here’s a healthy, vegetarian recipe to usher in the Chinese New Year on Monday. When I’m craving food with a lighter touch, I often turn to braising or steaming. I didn’t use so much as a drop of oil when making tonight’s dinner.
Braise bok choy and carrots in a simmering brew of Asian condiments and chicken stock.
Remove bok choy and whisk cornstarch-rice wine vinegar into brew to thicken.
Rice sops up the sauce in the recipe.
I used carrots in the recipe because, basically, I have them to use, but peppers and scallions would be a fine substitute. The black sticky rice I paired with the dish was purchased at Spice Merchants in Kerrytown
My kids gave me an Instant Pot for Mother’s Day. Both passionate cooks, they told me they couldn’t imagine life without the contraption. But, to be honest, I rolled my eyes when opening the box—the last thing I need is another kitchen gadget cluttering my counters. That’s until I spied a yogurt button on the panel. I can make … Full recipe post »
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
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