Bok Choy and Garlic Sauté

This dish is as simple as it gets, because of little processing, the flavours are strong so this dish makes the best side for some simple rice!

Ingredients

2 tbsp oil
1 tbsp sesame oil
8-10 cloves of thinly sliced garlic
3-4 stalks of bok choy cut in halves
½ tbsp soy sauce
1 tsp onion powder
Salt to taste
1 tsp sesame seeds

Method

Smoke the oils in the pan.
Add the sliced garlic and fry till golden brown, make sure not to burn your garlic.
Add in your bok choy and seer until your leaves have wilted a little, add a splash of water and cover the pan with a lid for two minutes.
Add in the soy sauce, onion powder, and salt. Toss until it has coated the bok choy well for about two minutes on a medium flame.
Arrange it neatly on a serving plate and garnish with some sesame seeds.
Serve hot!

Now when I said bok choy is a versatile ingredient I wasn’t joking!

For our next recipe, we have an interesting and rather daring approach to cooking Bok Choy.

Let me introduce you to Anusha Rajagopal, an advocate by profession but also the content creator, recipe developer, photographer, and video creator for Tomato Blues, a blog where you will find vegetarian and vegan recipes with Indian roots and from all over the world.

Yes, Indian!

We found this amazing recipe from her blog

Bok Choy Kootu

Approach this with an open mind, Bok Choy Kootu- Bok Choy and lentils cooked in a coconut-based curry sauce. It is vegan and tastes great with plain rice and roti.

Ingredients

2 stalks bok choy, chopped
1 onion medium, peeled and finely chopped
1 tomato small, chopped finely
¼ cup moong dal
2 tbsp Oil
½ tsp Turmeric powder
curry leaves a sprig
1 tsp Mustard seeds
1 tsp urad dal
For The Spice Paste:
2 tbsp freshly grated coconut
1 tsp cumin seeds
4 to 5 green chilies

Visit her blog Tomato Blues to find out how to make this amazing and innovative recipe, and her out her Instagram profile for more such recipes. Do let us know what you think!

INSPIRING AND GETTING INSPIRED AS ALWAYS

MASCOT

Featuring Chef Payal

LET ME INTRODUCE YOU TO OUR MASCOT, MASCOT!

The mascot is here to speak to us about everything clean eating and listen to all your queries about everything clean eating!

And today! Mascot says,

T’was a cloudy Sunday morning when I couldn’t get out of bed, it’s tough to wake up! Let alone wake up on a Sunday morning and satiate the hangry monster growling inside me! After a struggle and a half, when I composed myself and seemed to have straightened out all the creases, cooking brunch seemed like a decent idea, but little did I know that it wasn’t just a decent idea!
Without a doubt, I can say that the brunch was one of the most fulfilling meals of the week and no one can convince me otherwise! I have to share this with the world and I have to tell you, cooking a meal is more comforting than that meal itself! Wearing my lazy cozy Sunday clothes sauntering around the kitchen while picking ingredients that you and I don’t think too much about is the first step. Making the most of what we have at home is what a simply effortless meal is all about, you know what I mean! Although it does come down to the mindset with which you enter the kitchen and I know a lot of people who don’t enjoy cooking, listen here “a lot of people”, give it a shot!

Let’s circle back to what’s important now, shall we?

SUNDAY BRUNCH is a series where a bunch of professional and home chefs curate simple meals using our wholesome, clean produce, just so they can help me share with you the feeling of a comfortable meal! And for this week, we have…

Chef Payal

With an inspiring experience in the food industry, She has curated two amazing dishes for this week’s brunch!

We sent her a little goodie bag of some produce a little bit shy of some ZEST! And well, what can I say except…

Only if I were lucky enough to get my hands on some of her food!

Thank you, Payal for these two amazing ideas!

Now I am off to get some fresh produce, and I’ll leave you with her two ideas and a list of ingredients!

The first dish would be:

Louisiana Creole Style Jambalaya

A Creole and Cajun rice dish of West African, French, and Spanish influence, consisting mainly of meat and vegetables mixed with rice.

INGREDIENTS

3 tablespoons cooking oil
100 g chicken sausage, sliced into rounds
100 g boneless skinless chicken breasts or thighs, cut into 1-inch pieces
1 onion diced
1 small yellow diced bell pepper
1 small red diced bell pepper
2 stalks chopped celery,
4 cloves minced garlic,
200g crushed tomatoes
Salt to taste
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 cup thinly sliced ladies finger
1/2 cups uncooked white rice (preferably short grain)
3 cups chicken broth
Sliced green onions to garnish
Pepper to taste
100 g peeled and deveined raw shrimp/prawns, tails on,

Mascot’s Method:

Smoke some olive oil in a frying pan and add in the peppers, celery, and garlic.
Once the garlic is golden and fragrant, add in the crushed tomatoes, salt, thyme, oregano, red pepper flakes, hot pepper sauce, Worcestershire sauce, and ladies finger.
Give it a good stir and bring to a boil, wait until the oil floats to the top, that’s when you know that your tomatoes have cooked.
Add in your chicken broth and your uncooked rice, and cook at sim until the rice is cooked!
In another pan, toss your shrimps with a little butter and pepper, for about two minutes on each side until shrimps are cooked thoroughly.
Add the shrimps to your rice and combine thoroughly. Add some more pepper to taste.

“Stir-fried ground pork with bok choy and Thai basil”

It is a straightforward dish that pairs well with some simple white rice! For this recipe, I’m going to leave you with your imagination! Go on! Cook away and don’t feel shy to send us some pictures of your lovely masterpieces and don’t forget to tag us. #sustenanceindia #sundaybrunch

Signing off!

MASCOT

Bok Choy!

Bok Choy and Garlic Sauté

Ingredients

Method

Bok Choy Kootu

Ingredients

Sunday Brunch #1