Sauté of Turnips and Peppers with a Chinese Flair

INGREDIENTS:

1 bunch Tokyo turnips, topped, cut into ½ inch wedges, blanched as for Caramelized Turnips (see site for recipe)

2 cups sweet peppers, cut into 2 x ¼ inch strips

1 medium-small brown onion, halved through the root, then radially cut into 1/8th inch strips

1 clove garlic

3 nickel sized slices of peeled ginger

1/3rd cup loose cilantro tops

¼ teaspoon Chinese 5-Spice (if you have it)

¼ teaspoon cinnamon, preferably Korintje or “Mexican”

1-2 tablespoons hoisin sauce*

½ cup orange juice

½ tablespoon cornstarch slurry

High heat tolerant neutral flavored oil as needed (e.g. grape seed or avocado)

METHOD:

Heat a large chef’s pan or skillet over high heat. When hot, film well with oil. When oil is about to smoke, add the ginger. Cook until golden, the remove and discard. Add the turnips. Cook until they start to caramelize on the flats, tossing often.

When turnips are golden, add the peppers and onions. Toss and cook until the onion is cooked through.

Make a well in the center, add a dollop of oil and the garlic, stirring all the while. Sprinkle the pan with the spices, toss, and add the hoisin and orange juice. Stir to combine, then add the slurry. Cook over high, stirring all the while, until the slurry thickens and the vegetables are glazed. Scatter with half the cilantro and toss to mix. Pour into a serving dish and top with remaining cilantro. Serve hot with rice or noodles.

Chef’s Notes:  *In lieu of hoisin, you could use a light miso or a mix of miso and gochujang.

Serves: 4

Source: Chef Andrew E Cohen