Ginger Garlic Rice and Soy Bok Choy

These side dishes pair perfectly with my Red Curry Beef or any asian flavored dish! Enjoy this rice with teriyaki chicken, marinated beef, or even a nice flakey white fish… versatile and full of flavor.

Ginger Garlic and Cilantro Rice

I created this recipe to accompany a thai beef dish I was preparing. I wanted to incorporate the ginger and garlic aromatics with the freshness of chopped cilantro so I threw them all together in the easy and quick side dish!

Tip for chopping ginger: To peel the ginger, use a teaspoon and scrape the peel from the flesh. Then cut a 1/2 inch coin down the ginger. Using the flat side of your knife and your fist, place the knife over the ginger and smash the coin until the fibers break apart. Mince as usual until uniform pieces are created. Store the unused ginger *peeled* whole or minced in the freezer for future use. If whole, this can be grated on a grating plane for easy use in your next recipe!

Ginger Garlic and Cilantro Rice

• Time: 20 min
• Difficulty: Easy
• Print

Servings 4

Description:

Ingredients

• 1 teaspoon evoo
• 1 cup Jasmine rice
• 2 cup water (or chicken stock for more flavor)
• 3 garlic cloves minced
• 1 Tbsp fresh ginger minced
• 1/4 cup fresh cilantro chopped

Directions

1. Heat the EVOO in a pot over medium heat
2. Throw in the garlic and ginger and stir around until you can smell the garlic (30 seconds or so) **be careful not to burn the garlic
3. Add in the water or stock and rice
4. Bring to a boil and reduce heat to low. Cover and let simmer for 15 minutes or until all the water has been absorbed. **DO NOT open the lid before time is up, you will let out all of the steam 🙂
5. When rice is cooked, fluff with a fork to keep the rice nice and fluffy.
6. Season with salt and pepper to taste and top with cilantro.

Enjoy!

Soy Bok Choy

I was looking for a vegetable to pair with this meal and there happened to be some beautiful looking Bok Choy at the store. That’s when I remembered a recipe from a past Thai food cooking class and thought it would be a perfect match. I simplified the ingredients to what I had in my pantry and was pleasantly surprised with the outcome.

Soy Bok Choy

• Time: 20 min
• Difficulty: Easy
• Print

Servings 4

Description:

Ingredients

• One bunch bok choy
• 2 Tbs soy sauce
• 1/4 tsp pepper
• 2 tsp sesame oil
• 3 tsp corn starch
• 6 Tbs water
• Siracha or red pepper flakes (to taste for heat)
• Vegetable, peanut, canola oil for cooking
• 6 cloves of garlic
• Salt to taste

Directions

1. Trim bottom of bok choy and separate leaves
2. Submerge leaves in cold water and let rest for 5 minutes
3. Rinse and dry leaves and set aside.
4. In small bowl, combine soy sauce, pepper, sesame oil, red pepper flakes, corn starch and water. Set aside
5. Heat oil in large pan or wok. Heat until very hot
6. Throw garlic into oil and move around with spoon for 30 seconds (careful not to burn the garlic!!)
7. Add cleaned and dried bok choy and cook until greens in leaves are wilted, about 2-3 minutes
8. Add in soy mixture and continue to stir around until sauce thickens.
9. If cooking in a wok, push bok choy to sides and add sauce in the middle. Bring to a boil and once thickened (1-2 minutes) toss with boc choy leaves
10. If cooking in large pan, add mixture on HIGH heat and stir into leaves continuing to stir around until sauce is thickened.
11. Taste for seasoning and serve hot!

Enjoy

 

 

 

 

 

 

 

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