Sauté of Mei Quin, Carrot Threads, Onions, Cilantro

Although a simple dish, there is plenty of subtle flavor, and this is a great side for spicy or boldly flavored dishes.

INGREDIENTS:

4 small heads mei quin, leaves removed, washed, drained, and kept separate. Stalks washed until clean, the cut lengthwise ¼-inch wide

3-5 carrots (2 cups heaped) cut into matchsticks with a Ben-Riner or other mandolin type slicer

½ medium white or brown onion, sliced Lyonnaise style into 1/8^th-inch wide strips

1 medium clove garlic, grated on a ginger grater, or minced

¼ inch peeled ginger, grated with a ginger grater

½ tablespoon white soy sauce*, or other lighter bodied flavorful soy sauce

Water as needed

Avocado, grapeseed, or other high temp neutral flavored oil

½-teaspoon minced cilantro stem

¼-cup cilantro leaves

Salt and pepper to taste

METHOD:

Heat a large sauté pan or chef’s pan over medium heat. When pan is hot, film well with oil and heat until shivering. Add onions and toss to coat. Cook until translucent and just getting golden on edges.

Add carrots and toss to coat and mix. Scatter with a very little salt and cook, tossing often, until carrots are softened and taking a little color.

Make a well in the center, add a good splash of oil and put the cilantro stem mince, ginger, and garlic into the oil and stir to prevent burning. When fragrant, stir into the onions and carrots, and then add the mei-quin stalks. Toss to combine well and coat with oil. If they seem very dry, add a small drizzle of oil.

Cook, tossing to prevent burning periodically, until mei-quin stalks turn a bright jade green. Add the soy sauce, pepper, and ¼-cup water. Stir to mix in, then add the mei-quin leaves. Stir in to wilt, add the cilantro leaves and toss. Cook just until leaves are wilted, taste for seasoning, adjusted if needed, and serve hot.

Chef’s Notes: *White soy sauce, or shiro-shoyu, is artisanal soy sauce found in good Japanese markets or places like Marukai or Mitsuwa Markets. It is paler, does not color a dish (as much), does not have the saltiness/molasses quality some soy sauces have, and has a more subtle flavor. A little goes a long way, and I recommend splurging a little for it.

Serves: 4

Source: Chef Andrew E Cohen