Later On

A blog written for those whose interests more or less match mine.

Cruciferous blowout: Red cabbage, baby Shanghai bok choy, turnips, and horseradish

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This turned out very tasty:

a bag of baby Shanghai bok choy mue, chopped
1/4 head red cabbage, shredded
3 medium turnips cubed
2 tablespoons white sesame seeds
1 tablespoon good soy sauce
1.5 tablespoons toasted sesame oil
1 tablespoon horseradish (from the regriferated section) – optional
juice of a lemon
1/4 cup Shaoxing wine (or Amontillado sherry)
1 cup low-sodium vegetable broth

Baby bok choy mue is just smaller than baby bok choy, so you can substitute baby bok choy (or even grown-up bok choy).

Put all ingredients in a pot with a lid, bring to brisk simmer over high heat, reduce heat to simmer, cover, and cook for 20-30 minutes.

It’s quite tasty. I stirred in some cooked hulled (whole-grain) barley.

Written by LeisureGuy

27 August 2019 at 5:16 pm

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