Foot and Fire

After I tasted this in Myanmar years ago, I couldn't forget how the Burmese incorporated cashew nuts in their dishes like stirfried vegetables and noodles just as much I couldn't forget how the Chinese in Beijing/Tianjin added boiled peanuts as side dish and deftly used chopsticks to pick the nuts one by one. There is surely a connectedness in the evocation of places we visited and the evolution of our palates. Today, got a chance to replicate the cashew addition to dishes. 2 bunch Bokchoy 2 bunches Pechay 2 mefium Carrots A handful of French beans Clean vegetables. Slice into serving sizes. Bring water to boil. Set the steaming pan and steam per vegetables for 4 minutes for uniform cooking. Set aside. Stirfried sauce 2T vegetarian stirfy sauce or Hoisin sauce 1T Soy sauce 1T sesame oil 1T mirin 1T rice wine 1T toasted garlic Dash of himalayan salt Mix all sauce ingredients in a bowl. Heat pan and add the mixture then bring into a simmer. Add vegetables and stir for...

Bokchoy from my garden is a long-time dream that is coming true during this pandemic where we all have time to literally tend our gardens. Check my greenhouse greens here.  I wanted to roast my bokchoy but I made a soup for everyone. However, I spared some stalks to make an appetizer.  Recipe: 3 cloves garlic, chopped Bunch of bokchoy Pinch of salt and pepper In a pan, arrange the bokchoy and mix the garlic and salt and pepper. Oven-roast at 190F for 10 minutes of just wilted. Serve as is or with sauce.  Sauce: Soy sauce Vinegar Honey Sesame oil Add all ingredients in a bottle and shake. Drizzle over roasted bokchoy

Let's kick-off the Bokchoy series here. I am so happy to finally harvest the mature parts of my bokchoy which I grew in my greenhouse from seeds. I opted not to harvest the whole thing but only cut the leaves with mature stalks. I'll wait for the young stalks to grow more and I added more soil to nourish it more and support its stem and roots. Check my urban garden greens and a photo of my  bokchoy in instagram. My Corned Beef with Bokchoy is a first try since we always cook it with ground beef but it was a hit so I am posting this for you to try.  Recipe: Garlic Onions Corned beef Bokchoy stalks with leaves Brazilian Spinach pesto (optional) Salt and pepper Heat the pan, add the corned beef until heated and its oil comes out. Add garlic and onions and stirfry until translucent. Add water (I used my reserved pasta water) and let boil. Adjust taste with salt and pepper. Add the bokchoy and press down so it will be covered by water. Let it cook for 1 minute covered ...