Easy as can be and low calorie, this makes a tasty vegan side dish. Cooking the shallots slowly means they caramelise and the sweet juices mingle with the tangy miso and salty soy sauce. The ginger adds a lovely heat to the dish. A wisp of toasted sesame oil added at the end adds a hint of nut flavour.
To peel shallots easily, place them in a bowl and pour over boiling water. Leave to stand for 10 minutes., drain and peel.
Ingredients
5 large banana shallots (peeled and halved)
1 large head of pac choi cut into quarters or sixths
1 pint of water (or use the steeping water from the shallots)
1 heaped tbs brown or red miso
1 tbsp light soy sauce
1 tbsp dark soy sauce
Thumb of ginger, peeled and cut into thin slivers
A drizzle of sesame oil
Method
To peel shallots easily, place them in a bowl and pour over boiling water. Leave to stand for 10 minutes., drain and peel.
Ingredients
5 large banana shallots (peeled and halved)
1 large head of pac choi cut into quarters or sixths
1 pint of water (or use the steeping water from the shallots)
1 heaped tbs brown or red miso
1 tbsp light soy sauce
1 tbsp dark soy sauce
Thumb of ginger, peeled and cut into thin slivers
A drizzle of sesame oil
Method
- Heat the oven to 180 C
- Arrange the halved shallots and pac choi in a shallow roasting dish and tuck the pieces of ginger in between.
- Mix the water, miso and soy sauces together and pour over the shallots and pac choi. Cover with foil.
- Place in the oven for 30 mins, then lower the heat to 160 C. Cook for a further 30 mins. Test to see if the shallots are softened all the way through by piercing with a small sharp knife. Cook a further 20 mins if necessary.
- Before serving, drizzle a little toasted sesame oil over.