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14Ingredients
25Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 5 baby bok choy (cut down the center in 4 -6 wedges)
- 2 cloves garlic (minced)
- 1 hot chili (small, minced either a Thai or Chili de Arbol)
- leek tops (A big handful of Korean, already chopped up)
- 3 carrots (different Heirloom Rainbow, sliced somewhat thin)
- 1/2 lotus root (that was leftover from last recipe., The Lotus was sliced somewhat thin. The root was already boiled a few minutes in water with some white vinegar and a little Kosher Salt. Then sautéed in a little oil with a small amount of garlic and hot chili.)
- 1/2 inch fresh ginger root (grated)
- 2 heads black garlic (just the clean cloves)
- 2 Tbsp. sugar
- ponzu (Splash of)
- extra-virgin olive oil (Couple Splashes of)
- 4 dry sherry (Splashes of)
- 1 handful toasted pumpkin seeds
- 3 cilantro leaves
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Reviews(1)
Jennifer Daniels 6 years ago
I LOVED the black garlic on this! Don't know why it calls for heirloom carrots (used them, but with the black garlic, it was hard to differentiate.) The sherry was a bit pungent and it needed a bit more saltiness.