SICHUAN BOK CHOY Jour servings (350 g/Jour heads oJbok choy) 10 minutes overall serve immediately easy black bean and chili paste, Shaoxing wine, Sous Vide Spiced Chili Oil (see page 118)
YIELD : TIME ESTIMATE: STORAGE NOTES: LEVEL OF DIFFICULTY: SPECIAL REQUIREMENTS:
This is such a practical and fast way to cook vegetables perfectly. Sealing the produce in a plastic bag captures steam to help the microwave do the cooking. If you can't find black bean and chili paste, replace it with a combination of garlic black bean sauce and
samba/ ulek, a salt-cured chili sauce (use a 2:1 ratio by weight). Alternatively, use our Korean Wing Sauce (see page 260) or 100 g of our Pressure-Caramelized Peanut Sauce with some extra minced lemongrass (see page 111) to obtain a different set of flavors.
INGREDIENT
WE IGH T
VOLUME
SCALING
PROCEDURE
Hoisin sauce (Lee Kum Kee brand) Fermented black bean and ch ili paste (Lee Kum Kee brand) Shaoxing wine Soy sauce Toasted-sesame oil
20g
20 mL/ 4tsp
7%
CD 0
15g
1 Tbsp
5%
Bg Sg 1g
9 mL / 2 tsp 4 mL/i"a tsp 1 mL /\4 tsp
2.6% 1.7% 0.3%
300g
4 medium heads
100%
50g
50 mL/\4 cup
17%
So us Vide Sp iced Ch ili Oil 10 g
10 mL / 214 tsp
3.3%
Baby bok choy, cleaned and halved Water
Combine in a pot, and bring to a simmer. Set aside to coo l slightly.
®
Place in a zip-top bag, remove as much air as possible from the bag, and seal it. @) Microwave it at1,100 Wfor2 minutes, and then let it restfor2 minutes in the bag. ® Remove the bok choy from the bag, shake off any excess water, and arrange it on plates.
®
Season the bok choy with the sp icy sa uce, ch ili oil, and sa lt. Serve it hot.
see page 118
Sa lt
to taste
VARIATIONS Bok Choy Medley 300g Baby bok choy, halved Pressure-Coo ked Barley, warmed 60 g
4 medium heads 4 Tbsp
40 g 32 g 32 g 12 g 12 g
8 pieces 8 florets 8 florets 12-161eaves 1 Tbsp
1g
ltsp
see variation on page 121
Meyer lemon zest, grated
300g 60g
4 medium heads 14 cup
24g
3Tbsp
8g 4g
4tsp 4 mL/ 1 tsp
see variation on page 181
see page 184
Iberica ham, sliced paper thin Cauliflower florets Romanesco cau lifl ower florets Brussels sprout leaves Spinach Butter, warm
Autum n Flavors Bok Choy Baby bok choy, halved Broccoli-Gruyere Puree
Deep-fry both kinds of cau lifl ower florets in 175 ' C/ 350 ' F neutral frying oil until go ld en, about 10 minutes. Blanch the Brussels sprout leaves for 60 seco nds in boiling water, and then immediately plunge them into a n ice-water bath . Fo ll ow steps 3-5 above to cook the bok choy. Take apart the cooked bok choy leaves. Arrange the bok choy leaves, ham, barley, and vegetables artfully on plates. Drizzle the spinach butter over the top, garn ish with the lemo n zest, and season with salt.
Pickled Honeycrisp apple, fine ly diced see page130
Comte cheese, grated Hazelnut oi l
Follow steps 3- 5 above to cook the bok choy. Spoon the warm brocco li puree onto the plate, and garnish with the pickled apple. Sprinkle the grated cheese and hazelnut oil over the top. Microwaved Potato Salad Small fingerling potatoes Water Red onion, minced Bacon Mayonnaise
400g 15g 55g 55g
3 cups 1 Tbsp y, cup ]4 cup
15g to taste
1\lz Tbsp
see variation on page 108
Dijon mustard Sa lt
Place the potatoes and water in a zip-top bag, and microwave at 1,10 0 watts until tender, about 4 minutes. Allow to coo l, and sli ce into coins 1 in thick. Combine with the onion, mayonnaise, and mu stard . Season with sa lt to taste. Garnish with Pressure-Cooked Pickled Mustard Seeds (see page 125) and crispy bacon bits.