Friday, 5 September 2008

Baby Pak Choi with Crispy Shallots and Wasabi Mash

for dinner with griddled tofu

alternative view - for lunch with no tofu
click on pictures for more detail

Sometimes, things in life just turn out. Case in point, I had a large bag of baby pak choi and shallots that needed using. Had a flip through my veganomicon cookbook and there is a recipe for 'baby pak choi with crispy shallots and sesame seeds' - perfect. Then they suggested that it's perfect alongside a mound of wasabi mash potatoes, well I'm not one to argue, so I included that too. This was amazing, the crispy shallots went so well with the pak choi, which gets a syrupy glaze while cooking, and the wasabi mash was surprisingly mild, great flavour of wasabi but no sinus clearing heat. I served mine with some griddled tofu using leftover marinade from the cubes below. Will definitely make this again, I doubled the amount of shallots and glad I did, could even double again they are so good, and I also added 1/2 tsp of toasted sesame oil to the pak choi.

I have added the second photo - that was lunch today, it was just too good to not make again. I didn't add the tofu this time, not that it didn't go I just couldn't be bothered for lunch. Decided to display it differently this time as the first photo doesn't show the lovely green of the pak choi. It also worked out well this way as the mash catches the lovely sweet salty glaze from the pak choi. I also doubled the wasabi today and it's still mild enough but with just that much more of a kick - lovely. Oh and I nearly tripled the shallots, could eat those as a snack...

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