This is the second recipe from our accidental vegan meal. I'm not a fan of carrots. I actually despise them with the hate of a thousand burning suns. They are far too sweet for my tastes. Unfortunately they grow very well here in New England, which means that I get quite a lot of them from my farm share. I decided to use them in this dish because... well, I had to use them somehow, and I figured the spouse and the kid both like them. As it turned out, I managed to choke them down too, although I'll admit that every time I saw them on the plate I picked them out. Yes, I hate them that much, and I always have, and I probably always will. Please don't lecture me on their nutritional properties. They still taste like carrots.
Anyway, I actually screwed up the order in which I started this dish but it worked out okay. Carrots, in addition to the unforgivable crime of tasting like carrots, have a long cooking time. My error allowed the carrots to cook longer and at a higher heat than the other vegetables and that was okay. This made a fine side dish. It would probably make an okay main dish too although it lacks protein. If you're serving it with a protein-laden starch it should be just fine.
Bok Choy with Carrots (serves 4; approx. $1.61/serving)
2 - 3 tablespoons toasted sesame oil
1 bok choy, leaves and stalks separated, each chopped and washed
4 carrots, peeled and thinly sliced on the diagonal.
1 onion, chopped
4 garlic cloves, chopped
1/2 teaspoon ginger salt
1/4 cup vegetable broth
1 teaspoon hot pepper sesame oil
- Large wok
- Heat the wok over high heat.
- Turn on your vent fan.
- Add the sesame oil.
- Add the carrots. Saute about 2 minutes.
- Add the onion, garlic and ginger salt. Saute until fragrant.
- Add the bok choy stalks. Saute until tender. There will be quite a bit of water clinging to the stalks, but there might be some concerns about burning. Add the vegetable broth if you start to suspect that the vegetables are burning.
- Add the bok choy leaves. Saute until tender.
- Transfer to your serving vessel. Add the hot pepper sesame oil and serve.