Recipe Miso Braised Banana Shallots, Pac Choi & Ginger

Morning Glory

Obsessive cook
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Maidstone, Kent, UK
Easy as can be and low calorie, this makes a tasty vegan side dish. Cooking the shallots slowly means they caramelise and the sweet juices mingle with the tangy miso and salty soy sauce. The ginger adds a lovely heat to the dish. A wisp of toasted sesame oil added at the end adds a hint of nut flavour.

To peel shallots easily, place them in a bowl and pour over boiling water. Leave to stand for 10 minutes., drain and peel.

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Ingredients
5 large banana shallots (peeled and halved)
1 large head of pac choi cut into quarters or sixths
1 pint of water (or use the steeping water from the shallots)
1 heaped tbs brown or red miso
1 tbsp light soy sauce
1 tbsp dark soy sauce
Thumb of ginger, peeled and cut into thin slivers
A drizzle of sesame oil

Method
  1. Heat the oven to 180 C
  2. Arrange the halved shallots and pac choi in a shallow roasting dish and tuck the pieces of ginger in between.
  3. Mix the water, miso and soy sauces together and pour over the shallots and pac choi. Cover with foil.
  4. Place in the oven for 30 mins, then lower the heat to 160 C. Cook for a further 30 mins. Test to see if the shallots are softened all the way through by piercing with a small sharp knife. Cook a further 20 mins if necessary.
  5. Before serving, drizzle a little toasted sesame oil over.
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