Black Salsify Wokka Ritual
Serves 3-4 | Cooking time 30-40 min
Ingredients
✧ 100 g/3.5 oz pine kernels/nuts (or peeled sunflower seeds)
✧ 115 g/4 oz sirloin steak (or seitan)
✧ 2-3 shallots
✧ 3 cloves of garlic
✧ 1 green jalapeño (with seeds)
✧ small piece of fresh ginger (~2 tblsp when grated)
✧ 3-4 tbsp ev olive oil or sunflower oil
✧ 2 tblsp brown sugar (or 1-1.5 tblsp maple syrup)
✧ 1 swede/turnip/rutabaga (350-400 g/0.8-0.9 lb)
✧ 2-3 medium-sized carrots (I used 4 smaller ones)
✧ 3-4 black salsify roots (350-400 g/0.8-0.9 lb); can be substituted with asparagus tips or artichoke hearts
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✧ 100-200 g/3.5-7.0 oz dry noodles of your choice
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✧ 1-2 tsp sesame oil
✧ 3-4 tblsp (mushroom-flavored) soy sauce
✧ 50 ml/0.2 cup vegetable stock or bouillon
✧ 20-50 ml water (depending on the type of noodles)
✧ 3-4 tblsp sweet chili sauce
✧ 3 tblsp lime/lemon juice (or rice vinegar)
✧ 1-2 tsp Tom Yam paste (or a dash of Worcestershire sauce/HP sauce)
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✧ a small handful of flat-leaved parsley (or cilantro) for garnish
Instructions
1. Toast the pine kernels (while stirring) on a dry frying pan/skillet on medium heat. The kernels/nuts should become golden brown and have a nutty smell. Take aside (pour on a plate) for later use.
2. Hammer/pound the meat ultra thin and cut it (or the seitan) into strips.
3. Chop the shallots, mince the garlic, dice the jalapeño and grate the ginger.
4. Peel and thinly slice the swede, carrots and black salsifies with a mandoline, potato peeler or cheese planer.
5. Pan-fry the meat or seitan in 1 tbsp oil on medium heat until done and crispy. Take aside on a plate.
6. Stir-fry/sauté the shallots, garlic, jalapeño and ginger in oil-sugar mix for 2-3 minutes on medium-high heat.
7. Cook the noodles separately according to variety and/or package instructions (soak in hot water or cook), rinse if necessary, drain and take aside for later use.
8. Add the sliced vegetables to the sautéed shallot mix and stir-fry for 3-4 minutes on high heat.
9. Mix the sesame oil, soy sauce, vegetable stock (or bouillon), sweet chili sauce, Tom Yam paste (or substitute), water and lime juice in a small bowl, pour into the pan and cook for a further 2-3 minutes.
10. Add the drained noodles, meat and pine kernels, mix and heat up.
11. Garnish with parsley (or cilantro) and serve steaming hot.
Serves 3-4 | Cooking time 30-40 min
Ingredients
✧ 100 g/3.5 oz pine kernels/nuts (or peeled sunflower seeds)
✧ 115 g/4 oz sirloin steak (or seitan)
✧ 2-3 shallots
✧ 3 cloves of garlic
✧ 1 green jalapeño (with seeds)
✧ small piece of fresh ginger (~2 tblsp when grated)
✧ 3-4 tbsp ev olive oil or sunflower oil
✧ 2 tblsp brown sugar (or 1-1.5 tblsp maple syrup)
✧ 1 swede/turnip/rutabaga (350-400 g/0.8-0.9 lb)
✧ 2-3 medium-sized carrots (I used 4 smaller ones)
✧ 3-4 black salsify roots (350-400 g/0.8-0.9 lb); can be substituted with asparagus tips or artichoke hearts
---
✧ 100-200 g/3.5-7.0 oz dry noodles of your choice
---
✧ 1-2 tsp sesame oil
✧ 3-4 tblsp (mushroom-flavored) soy sauce
✧ 50 ml/0.2 cup vegetable stock or bouillon
✧ 20-50 ml water (depending on the type of noodles)
✧ 3-4 tblsp sweet chili sauce
✧ 3 tblsp lime/lemon juice (or rice vinegar)
✧ 1-2 tsp Tom Yam paste (or a dash of Worcestershire sauce/HP sauce)
---
✧ a small handful of flat-leaved parsley (or cilantro) for garnish
Instructions
1. Toast the pine kernels (while stirring) on a dry frying pan/skillet on medium heat. The kernels/nuts should become golden brown and have a nutty smell. Take aside (pour on a plate) for later use.
2. Hammer/pound the meat ultra thin and cut it (or the seitan) into strips.
3. Chop the shallots, mince the garlic, dice the jalapeño and grate the ginger.
4. Peel and thinly slice the swede, carrots and black salsifies with a mandoline, potato peeler or cheese planer.
5. Pan-fry the meat or seitan in 1 tbsp oil on medium heat until done and crispy. Take aside on a plate.
6. Stir-fry/sauté the shallots, garlic, jalapeño and ginger in oil-sugar mix for 2-3 minutes on medium-high heat.
7. Cook the noodles separately according to variety and/or package instructions (soak in hot water or cook), rinse if necessary, drain and take aside for later use.
8. Add the sliced vegetables to the sautéed shallot mix and stir-fry for 3-4 minutes on high heat.
9. Mix the sesame oil, soy sauce, vegetable stock (or bouillon), sweet chili sauce, Tom Yam paste (or substitute), water and lime juice in a small bowl, pour into the pan and cook for a further 2-3 minutes.
10. Add the drained noodles, meat and pine kernels, mix and heat up.
11. Garnish with parsley (or cilantro) and serve steaming hot.
Last edited:
. The lime juice kind of replaces lemongrass.
