The Whole Foods Kosher Kitchen by Levana Kirschenbaum

Author:Levana Kirschenbaum [Kirschenbaum, Levana]
Format: E, P, U, B, ,, M, O, B, I
Goodreads: 12503734
Publisher: Skyhorse Publishing (Perseus)
Published: 2011-06-22T05:00:00+00:00

Put the water, sake, ginger, lemongrass, hot sauce, and oil in a wok or pan large enough to accommodate your steamer and bring to a boil. Reduce the flame to medium. Line the first part of the steamer with the cutlets and place it in the pan. Place another steamer layer on top of the first and place the mushrooms. Place a third steamer layer on top of the second, place the bok choy in, and cover. Cook 15 minutes. Transfer the vegetables and cutlets to a platter. Add the miso paste to the cooking liquids in the bottom pan, whisking until smooth, and cook just 2 to 3 more minutes, and then pour all over the dish. Serve hot.

Note: Substitute firm fish fillets (such as tilapia, bass, or salmon), tofu, or thin beef strips for the chicken and proceed as above.

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