Wok-Charred Brassicas
Miso-Tahini Dressing, Pickled Chiles, Crispy Rice, and Mint
Chef Brad Greenhill of Katoi | Detroit, MI
Yield: 4 servings
Adapted by StarChefs | November 2016
INGREDIENTS
Vinegar Chiles:
1 ounce fresh mixed green and red Thai chiles, stems removed
1/3 cup Kikkoman rice vinegar
Miso-Tahini Dressing:
1/3 cup shiro miso
1/2 cup tahini
2 tablespoons plus 2 teaspoons thin soy sauce
2 tablespoons red wine vinegar
Juice of 1 lemon
Juice of 2 limes
Red Curry Rice Crispies:
Neutral oil
2 1/2 cups day-old, cooked Royal Basmati rice
1/2 cup coconut powder
3 tablespoons rice flour
2 tablespoons red curry paste
To Assemble and Serve:
Grapeseed oil
1 pound gai lan (Chinese broccoli), trimmed and split lengthwise
1/2 small head Napa cabbage, cut into 1/2-inch squares
1 cup mint leaves
Juice of 1 lime
METHOD
For the Vinegar Chiles:
In a wok over high heat, cook chiles until lightly charred. Transfer chiles to a sheet to cool. In an airtight container, combine chiles and vinegar; refrigerate.
For the Miso-Tahini Dressing:
In a blender, combine all ingredients and blend until smooth, adjusting thickness with water, if necessary.
For the Red Curry Rice Crispies:
In a pot, heat oil to 375°F. In a mixing bowl, combine rice, coconut powder, and rice flour. Mix to coat rice. Add curry paste and mix to evenly distribute. Fry rice mixture until lightly puffed, crisp, and golden brown. Drain on a paper towel-lined sheet tray and season with salt.
To Assemble and Serve:
In a wok over high flame, heat oil. Working in batches, stir fry broccoli for 30 to 60 seconds, until charred. Add cabbage, stir frying for 30 to 60 seconds. Transfer stir-fry to a large bowl. Repeat process until all broccoli and cabbage are charred. To the bowl with charred brassicas, mix in 2 tablespoons of Vinegar Chiles, ¾ cup mint leaves, and 6 tablespoons Miso-Tahini Dressing. Add lime juice and toss to coat. Transfer to a serving platter and garnish with Red Curry Rice Crispies and remaining mint.
