- 6 heads young bok choy, quartered
- 2 tablespoons cooking oil
- 1 pinch kosher or sea salt
- 2 tablespoons rice vinegar
- 2 tablespoons tamarind juice (or apple cider)
- 1 teaspoon coriander seed, crushed
- 1 tablespoon maple syrup
- 1 tablespoon toban djan (Chinese chile bean sauce)
- 1 piece puffed rice cake, crushed
- 1 piece scallion, sliced thin
- 1 heavy pinch fried garlic (store bought or homemade)
- 2 turns freshly ground black pepper
Heat a cast-iron or other heavy-bottomed skillet until it is very hot. Add the bok choy without oil and let it char. Once the bok choy has blackened slightly, add the oil. (It will smoke a bit, so open a window.) Season with a heavy pinch of salt.
Add the vinegar, tamarind, coriander, maple syrup, and toban djan and let it cook for 30 seconds. Place the cabbage on a warm serving plate, and top with puffed rice, scallion, fried garlic and black pepper. Serve immediately.
Read the story:: Vegetable Matter: Bok Choy
Recipe courtesy of chef/owner James Mark, north, Providence.