Moroccan-Style Wakame Seaweed with Sweet Potato and Bok Choy
Autor: Andrii M.
- Batat2 szt.224 kcal
- Cebula1 szt.44 kcal
- Epazote1 pęczek6 kcal
- Imbir mielony7 g23 kcal
- Kmin rzymski4 g15 kcal
- Koper włoski1 szt.71 kcal
- Pak choi2 szt.78 kcal
- Smalec drobiowy23 g207 kcal
- Sól3 g0 kcal
- Wodorosty wakame290 g131 kcal
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Moroccan-inspired comfort food: tender wakame seaweed paired with bok choy, fennel bulb and onion and sweet potato, finished with epazote and a hit of cumin and ground ginger. 1. Pat the wakame seaweed dry and season with salt, cumin and ground ginger. 2. Heat chicken fat (schmaltz) in a heavy pan and braise the wakame seaweed until it develops a deep golden crust, about 16 minutes. 3. Add bok choy, fennel bulb and onion to the pan and cook until just tender, stirring in epazote for fragrance. 4. Cook the sweet potato separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.