Pan-seared Greens with Ginger, Basil and Roasted Cashews
Serves: 4 to 6
- 1 tablespoon rice wine vinegar Add to list
- 1 tablespoon brown sugar Add to list
- 3 tablespoons fish sauce or soy sauce Add to list
- 3 tablespoons peanut or vegetable oil Add to list
- 3 cloves garlic, sliced Add to list
- 1 tablespoon minced fresh ginger Add to list
- 1 sweet onion, peeled and thinly sliced Add to list
- 1 cup sliced shiitake mushrooms Add to list
- 1 small hot red chile, sliced Add to list
- 1 red bell pepper, seeded and cut into thin julienne strips Add to list
- 6 cups coarsely chopped winter greens in any combination Add to list
- 20 Thai or sweet basil leaves Add to list
- 1/2 cup roasted cashews Add to list
In a small bowl combine the rice wine vinegar, brown sugar and the fish sauce or soy sauce. Set aside.
Heat the oil over high heat in a wok or large sauté pan. Stir-fry the garlic, ginger, onion and shiitake mushrooms for 1 minute. Add the chile and red bell pepper and cook for 1 minute more.
Stir in the greens and, if needed, add a splash of water or white wine to moisten the pan. Cook the greens until they are bright jade in color and just tender, about 2 minutes. (At this point, the degree of tenderness depends on your taste. If you prefer your greens a little more well done, cover the pan and let them cook for 3 to 5 minutes more or until they reach your desired texture.) With the pan still on high heat, add the fish sauce mixture, basil leaves and cashews.
Heat through and serve over steamed jasmine rice.
Recipe by, PCC Chef
Source: “Gardening with Ciscoe” January 13, 2007
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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