This recipe was meant to be used with baby bok choy, but TJs and Whole Foods didn't have any - they did have these cute little baby cauliflowers, though.
Tried again with baby bok choy - and mushrooms - very good.
. I haven't met a vegetable I'm not willing to try cooking - at least once! Turned out great. How bad could agave and tamari sauce be, with a sprinkling of shallots, ginger and toasted sesame seeds?! The baby cauliflower was tender and had a light taste. The sauce did not adhere well to the veggies - which just means fewer calories. But the taste was great, especially with dipping into the sauce a bit.
Ingredients:
1 pound baby cauliflower
2 small shallots, sliced into very thin rings
1" fresh ginger, peeled and minced
2 tablespoons peanut oil
1 Tbsp agave nectar or mirin
1 Tbsp tamari
1 Tbsp toasted sesame seeds
Directions:
1) Heat the oil over medium heat. Add the sliced shallots and remove with a slotted spatula when lightly browned, otherwise they burn quickly.
2) Drizzle extra oil if needed, then add the ginger for 15 seconds, add the cauliflower and stir fry until they soften a little. Add the mirin or agave and tamari, cover and steam on a very low flame.
3) Transfer to a serving plate, top with the shallots and sesame seeds.
The same recipe can be used for bok choy or baby bok choy. They would need to be soaked in cold water and swished around several times to remove any sand. Then cut thicker stems into chunks and saute the chunks first for a few minutes before adding the green leafy parts.
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