Stir Fried Pac Choi & Rainbow Carrots with Ginger
- 1 (2-inch) piece ginger, peeled
- 2 cloves garlic, peeled and minced or pressed
- ¼ cup chicken or vegetable broth
- 2 tablespoons medium-dry cooking Sherry
- 2 teaspoons soy sauce
- ½ teaspoon brown sugar
- 1 tablespoon olive oil
- ½ teaspoon sesame oil
- 2 rainbow carrots, peeled and cut into ¼–inch thick discs
- 2 heads of baby pac choi
- Peel the ginger and cut half of it into very fine matchsticks (less than a ⅛ inch thick; about 1 tablespoon) and set aside. Grate remaining ginger and squeeze pulp with your fingers to yield 1 teaspoon liquid, and discard the pulp.
- Remove any bruised or withered outer leaves from pac choi. Trim ⅛ inch from the bottom of each bok choy, then cut each head into quarters. Wash pac choi in several changes of cold water to remove any sand or dirt and dry in a colander or salad spinner until dry to the touch. Prepare the other carrots and set aside together in a medium-sized bowl.
- Whisk together ginger juice, broth, rice wine, soy sauce, and sugar in a small bowl.
- Heat wok or large saucepan over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add olive oil and swirl oil until the pan or wok is coated. Add ginger matchsticks and garlic, and stir-fry 5 seconds. Add the chopped carrots and stir-fry over medium heat for 2 to 3 minutes. Add the pac choi and stir-fry until leaves are bright green and just limp 1 to 2 minutes. Stir broth mixture, then pour into wok and stir-fry until vegetables are crisp-tender, about 2 minutes. Remove from heat and drizzle with sesame oil, stir to coat, and serve over a bed of brown or white jasmine rice.
Homemade Dill Pickles
- 1 portion pickling cucumbers
- 4 cloves garlic, peeled and smashed
- 2 teaspoons dill seeds
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup apple cider vinegar
- 1 cup water
- 1 1/2 tablespoons pickling salt or kosher salt
- Prepare the jars. If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize 2 wide-mouth pint jars and their lids. If you are planning to make refrigerator pickles, simply washing the jars and lids is fine.
- Prepare the cucumbers. Wash and dry the cucumbers. Trim away the blossom or stem end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the cucumbers whole, cut them into spears, or slice them into coins, as desired.
- Add the spices to the jars. Divide the garlic, dill seed, and red pepper flakes between the pint jars: 2 smashed cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper flakes (if using) per jar.
- Pack the cucumbers into the jars. Pack the cucumbers into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers.
- Bring the pickling brine to a boil. Place the vinegar, water, and salt in a small saucepan over high heat and bring to a rolling boil. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You may not use all the brine.
- Remove any air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
- Tighten the lids. Place the lids over the jars and screw on the rings until tight.
- Optional — Process the pickles for longer storage. For longer storage, place the jars in a boiling pot of water to can them. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first.
- Cool and refrigerate. Let the jars cool to room temperature. If you processed the jars, they can be stored unopened at room temperature. If unprocessed, refrigerate the pickles. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
- Storing pickles. Canned pickles will keep for at least a year on the shelf and for several weeks in the refrigerator once opened; refrigerator pickles will keep for several weeks.
Lemon Parmesan Shaved Brussels Sprouts
- 2 tbsp pine nuts
- 2 tsp olive oil
- 3 cloves garlic
- 1 portion of brussels sprouts, shredded or thinly sliced
- Juice of 1 lemon
- 1 tsp whole grain mustard
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp grated parmesan cheese
- Heat a large skillet over medium low heat. Add pine nuts and toast until fragrant. Set aside for later.
- Add olive oil and garlic to the pan and cook 1-2 minutes. Add shredded brussels sprouts and cook an additional 5-6 minutes or until bright green, stirring occasionally.
- Turn off heat and stir in remaining ingredients, including pine nuts. Serve immediately.
