Hoisin sauce is traditionally from the Canton region of China. It is a sweet-salty sauce that has garlic and a five-spice mix. It is used both as a dip and as a glaze. The most common dishes used are moo shu pork and Peking duck.
Here is the core of the stir-fry: The still crunchy bok choy is quickly sauteed, coated in hoisin sauce, and loaded with nutty cashews. This is a simple side that is perfect on the table.
Vegetables is a master class in vegetables by James Peterson. It provides recipes for every day and rarer vegetables, including those I had never heard of. The book details how to use them, prep techniques, and perfect pairings of ingredients.
Vegetables is a masterclass in buying, working with, cooking, and enjoying vegetables. This is a massive tome on every vegetable you can imagine and everything you can do with them to make them delicious. James Peterson is a cookbook author, culinary teacher, chef in some of the most famous restaurants in the world and winner of seven James Beard Awards.
For more recipes from this cookbook, click here.
Ingredients:
1 tablespoon peanut oil
1 onion, minced
4 garlic cloves, minced
1 green chilli, sliced
1 teaspoon ginger paste
1/3 cup roasted cashew nuts
3 tablespoons hoisin sauce
1 teaspoon dark sesame oil
2 tablespoons soy sauce
1 lb bok choy, base trimmed and leaves separated
Method:
Heat the peanut oil in a pan and add the onion and garlic. Fry on low heat until the onion is soft and translucent but has not taken on any colour.
Add the green chillies, garlic, and ginger and fry for 1 1/2 minutes until the ginger is cooked and no longer smells raw.
Add the cashew nuts and fry for 1 minute. Add the box choy and fry for one more minute. Add the hoisin sauce, sesame oil and soy sauce. Toss well. Serve immediately.
