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Chef Kino Carrillos: Fresh Watercress Bok Choy Salad

Hawaii has so many young and talented culinary chefs popping up and we are excited to feature Chef Kino Carrillo today. Chef Carrillo takes one of my favorite vegetables water cress from the Sumida farm and mixes in some bok choy to make us this local-style salad with a special Asian kim chee dressing.

 

You have seen him before in a earlier article and but I wanted to show case one of his healthy recipes for the holidays. You know in Hawaii we love to eat our rich and heavy foods so this one will go perfect next to that Christmas Ham. Mele Kalikimaka and enjoy!


Posted By: As Seen on OC16
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US Metric

Salad:
1 Handful watercress, blanched and chopped into 1” pieces
2 bunches bok choy, blanched and sliced into 1” strips
1 alii mushroom, thinly sliced
1/4 yellow onion, thinly sliced
2 1/2 tablespoons kim chee, thinly sliced
1/4 cup dried ahi, diced

 

Dressing:
1/2 cup Aloha Shoyu
1/2 cup water
2 tablespoons kim chee
2 tablespoons mirin
2 teaspoons fish sauce
2 teaspoons sesame oil
1 tablespoon toasted sesame seeds
4 cloves garlic, thinly sliced
1 tablespoons Thai ginger , grated
1 tablespoon canola oil
2 tablespoons cornstarch and 4 Tablespoons water mixed for slurry
 


Cooking Process:

Salad:
Blanch watercress and bok choy in boiling water for 1 minute and cool in a bowl of water and ice. Lightly squeeze remainder of water from vegetables and place in bowl. Add thinly sliced onions, mushrooms, and Kim chee to bowl. Coat in dressing to your preference.

 

Dressing:
Put saucepan on medium-high heat, wait till it comes up to temperature. Sauté thinly sliced garlic until fragrant and then putt in grated ginger. Add mirin, soy sauce, fish sauce, water, and Kim chee and allow to simmer for a minute (be careful not to reduce too much). Strain mixture through fine mesh and return to saucepan. Add sesame seeds and slowly add cornstarch slurry to mixture over medium heat until thickened.

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