Spicy Eggplant & Shishitos

INGREDIENTS:

• 2 tablespoons mirin

• 1 ½ tablespoons white miso

• 1 tablespoon minced fresh ginger

• 1 tablespoon honey

• 1 tablespoon sake

• 1 teaspoon toasted sesame oil

• 1 teaspoon reduced-sodium tamari or soy sauce

• ½ teaspoon ground pepper

• ¼ teaspoon crushed red pepper

• 4 tablespoons grapeseed oil, divided

• 1 medium yellow onion, chopped

• 6 shishito peppers, seeded and chopped

• 1 medium eggplant, cut into 1/2 inch cubes

• 2 heads baby bok choy, chopped

• ½ cup unsalted raw cashews, toasted and coarsely chopped

• ¼ cup coarsely chopped fresh cilantro

• 4 scallions, thinly sliced

PREPARATION:

1. Whisk mirin, miso, ginger, honey, sake, sesame oil, tamari (or soy sauce), pepper and crushed red pepper in a small bowl; set aside.

2. Heat 1 tablespoon grapeseed oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add onion and shishitos; cook, stirring often, until the onion is translucent, about 3 minutes. Add the remaining 3 tablespoons grapeseed oil and eggplant; cook, stirring often, until the eggplant is tender, 8 to 10 minutes.

3. Add bok choy and the reserved miso mixture; cook, stirring frequently, until the bok choy is tender-crisp, 2 to 3 minutes. Transfer to a serving bowl. Sprinkle with cashews, cilantro and scallions.

Lemon Garlic Sautéed Bok Choy

INGREDIENTS:

• 1 pound bok choy

• 1 1/2 tablespoons extra-virgin olive oil

• 3 garlic cloves, minced

• Pinch crushed red pepper flakes

• Sea salt

• Half of a lemon, cut into wedges

PREPARATION:

1. Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.

2. Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.

3. Toss in the bok choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.

4. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.

5. Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.

Stir Fried Bok Choy with Spicy Soy Sauce

INGREDIENTS:

• 1-2 baby bok choy

• 1 tbsp. grapeseed or canola oil (or other high flashpoint oil)

• 1 tbsp. grated or minced fresh ginger

• 1 tbsp. soy sauce

• 1 tbsp. chili garlic sauce

• 1/2 tsp. sesame seed oil

PREPARATION:

1. Trim ends of bok choy. Wash, pat dry with paper towels, and then set aside.

2. Heat a large skillet or wok over medium-high heat. Add oil and then add ginger. Cook ginger for about 1 minute, or until light golden and fragrant.

3. Stir in bok choy, soy sauce, chili garlic sauce, and sesame seed oil. Stir and toss bok choy and cook for 1-2 minutes or until bok choy is tender. Serve warm.

Simple Sautéed Bok Choy

INGREDIENTS:

• 2 garlic cloves, minced

• 2 tablespoons vegetable oil

• 1 teaspoon freshly grated ginger

• ¼ teaspoon red pepper flakes

• 2 medium size bunches or 1 large bunch of bok choy, cleaned ends trimmed and cut on the bias into 1-inch pieces

• 1 tablespoon of soy sauce (use tamari for gluten free)

• 1 tablespoon of water

• ¼ teaspoon toasted sesame oil

• ¼ cup roasted almonds

• Salt (optional)

PREPARATION:

1. In a large frying pan with a tight fitting lid, heat the vegetable oil until shimmering. 

2. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.

3. Add the bok choy, and using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute.

4. Add the soy sauce and water, cover and cook until steam accumulates, about 1 minute.

5. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.

6. Turn off the heat, stir in the sesame oil, and season with salt if desired.

7. Serve it over rice with the almonds sprinkled on top.

Cashew Chicken Salad with Creamy Cashew Dressing

INGREDIENTS:

DRESSING:

• 3 tbsp roasted, salted cashews

• 1 tbsp each chopped fresh ginger, cilantro and shallots

• 2 tbsp each rice vinegar and fresh lime juice

• 1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)

• 1 clove garlic

• 1/2 tsp raw honey

• 2 tbsp safflower oil

• Sea salt and ground black pepper, to taste

SALAD:

• 4 cups shredded napa cabbage

• 2 heads baby bok choy, chopped (about 2 cups)

• 1 cup snow peas, halved crosswise

• 1 cup julienned carrots

• 1 cup chopped kale

• 1 bunch green onions, sliced (white and green parts, divided)

• ½ cup chopped fresh cilantro

• ½ cup diced daikon radish or red radish

• ¼ cup chopped roasted, salted cashews

CHICKEN:

• 4 5-oz boneless, skinless chicken breasts

• 1/8 tsp each salt and ground black pepper

• 1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)

PREPARATION:

1. Prepare dressing: In a food processor, pulse 3 tbsp cashews until they form a paste. Add ginger, 1 tbsp cilantro, shallots, vinegar, lime juice, 1 tbsp soy sauce, 1 tbsp sesame oil, garlic and honey; pulse until minced, scraping sides of bowl. Add safflower oil; process until combined. Season with salt and pepper.

2. Preheat a grill to medium-high and brush grate with oil. Season chicken with 1/8 tsp each salt and pepper. Whisk together 1 tbsp each soy sauce and sesame oil; brush on chicken. Grill chicken, covered, until an instant-read thermometer inserted into the thickest part registers 165°F, about 4 to 5 minutes per side; transfer to a plate and tent with foil.

3. In a large bowl, combine cabbage, bok choy, snow peas, carrots, kale, whites of green onions, ½ cup cilantro and radish; toss with dressing to coat. Divide salad among plates. Slice chicken and top each salad with a sliced chicken breast. Garnish salads with green parts of onions and 1/4 cup chopped cashews.