- March 8, 2016 at 1:08 am #370140mosParticipant
Winter Squash and Baby Bok Choy
1 medium butternut squash (or other winter squash)4 baby bok choy
1/3 cup rice vinegar
1 tbs tamari
1 tbs finely chopped fresh ginger
1 tbs agave nectar (optional)
1 tbs toasted sesame oil
1/4 cup untoasted sesame oil
1 tbs chopped scallions
1/2 tsp sambal chili paste
1 tbs black sesame seeds
Whisk vinegar, tamari, ginger and agave together in a small bowl. Gradually whisk in oils , scallions, sambal (if using) and sesame seeds.
Makes about 1 cup of dressing. Any leftover will keep for 2 weeks if refrigerated. Set the dressing to the side while preparing the vegetables.
Peel and seed the squash and cut it into slices about 1/3 to 1/2 inch thick. Cut the rounds in half into half moons or crescents.
Pour enough water into a heavy bottomed sauce pan to fill up 1/2 inch. Bring the water to a boil and either place the squash in a a steamer basket in the pan or simply arrange the squash in an even layer over the bottom of the pan. Cover the pan and steam the squash for 5 min, or until knife tender.
While the squash is cooking, trim the bottoms of the bok choy and cut in half lengthwise. When the squash is knife tender but still firm, layer the bok choy on top of the squash slices. Cover the pan again and steam the vegetables for another two min, until the bok choy is barely wilted and bright green. Drain the vegetables thoroughly and arrange on a serving dish. Pour the dressing over and serve warm or room temperature. Serves about 4
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