In my fridge were chicory (radicchio), broccoli (from my windowbox, will post an update Monday, 12/10), napa cabbage, carrots and sunchoke.
Thinking, what if I make a stir-fry combining all those veggies? What would this medley taste like? Would cooking rid the chicory of its bitter taste?
Only way to find out is to make it. And so I did. The cooking did not rid the chicory of its bitter taste, but the sweetness of the napa cabbage balanced the taste and mellowed the flavor. Cooking did cause it to lose its bright red color. The sunchoke added a nice crunch (will get soft and add a creamy texture if cooked longer). Really liked the finished dish. The Asian sesame oil and toasted sesame seeds gave the dish an extra touch.
Sunchoke (also known as Jerusalem artichoke) has a high content of inulin that some people are unable to digest thus causing intestinal distress (extreme gas pain). If you never tried sunchoke before, click here to learn more.
Stir-fry Chicory, Nappa, Broccoli, Sunchoke and Carrot
(No quantity is given as it does not matter for this recipe. Super easy and healthy.)
• Chicory, cut into bite-sized pieces
• Napa, cut into bite-sized pieces
• Broccoli, cut into bite-sized pieces
• Sunchoke, peeled and thinly sliced
• Carrots, peeled and thinly sliced
• Small onion, peeled and thinly sliced
• 1 – 2 cloves garlic, minced
• 2 – 3 slices fresh ginger or from ginger wine
• 1 – 2 tablespoons oil
• ½ – 1 teaspoon kosher salt or to taste
• 1 – 2 teaspoons Asian sesame oil
• 2 – 3 teaspoons toasted black or white sesame seeds
• Scallion, cut into about 1-inch lengths, for garnish (scallion is from the stubs I planted on 11/4/12 click here and scroll down)
1. Add oil to preheated wok or frying pan. Add onion, garlic and ginger. Stir-fry until onion is translucent.
2. Add salt, napa, broccoli, sunchoke and carrots. Stir-fry until broccoli turns bright green. Add chicory, stir-fry until veggies reached desired doneness. Stir in sesame oil.
3. Transfer to serving platter. Garnish with toasted sesame seeds and scallion. Serve hot or at room temp.
The sunchoke slices in the dish reminded me of sliced scallops. Thinking, this medley would pair well with scallops.
Of course you can use this cooking method to cook any combination of veggies.
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