Introducing an Asian Condiment Wonder…
Serving cooked greens gets an exotic lift from an old salt coming out of Japan. Ume plum vinegar (OO-may) is not expensive and combines with oil and scallions in just seconds to create this haunting sauce.
Shock and awe your diners with jade color, flavor and something to swirl your fork around. It will elevate your dinner.
RECIPE: Make extra, great as a planned-over; cold or reheated
Ume plum vinegar is an inexpensive, sour-salty vinegar located in natural food stores and international markets. It is a Japanese condiment that is the perfect condiment for sweet vegetables; especially drizzled on sautéed corn or winter squash. It will be an active condiment in your kitchen.
- green cabbage 1 LB. (1/2 med.), quartered, cored, 1/3” wide ribbons
- ume plum vinegar, 1/4 cup
- vegetable oil, 1/4 cup, (bland), not olive
- scallions, 2 cups, (1 bunch), chopped
1 Add vinegar, oil, and scallions to a small blender* and puree on high speed. Make sure it is pureed. Taste—if too salty and sour, add additional oil.
2 Cut cabbage into quarters, remove the core, and cut lengthwise into 1/3-inch wide ribbons.
3 Use a steamer and cook cabbage for 8-10 minutes, until translucent and tender with some resistance to the bite.
4 Toss with about a 1/4 cup of jade sauce, taste and add more to taste. Sprinkle with the sesame seeds.
Serve warm or room temperature.
Garnish with raw or toasted sesame seeds. To gild the lily try black sesame seeds (top photo).
The jade sauce keeps for up to ten days in the refrigerator. This sauce is potent; toss a little into the cabbage, then taste and adjust.
ADDITIONS: Build into a side dish or main course
Add sliced mushrooms to the steamer along with the cabbage. Furthermore, toss cabbage with pre-cooked pasta and beans or diced protein as a main course.
If you use only the white part of leeks or scallions, your sauce will become a pink sauce!
In the world of kitchen appliances there is a kind of no-man’s land when it comes to small-batch pureeing. A standard blender is too large and a food processor—no matter the size—doesn’t puree. The world now abounds with little instant blenders—Bullet, Ninja, and others— that hold a cup or two of ingredients and make instant purees. Better still, they can be cleaned with a drop of soap and water poured back into the bowl then run for a few seconds to clean. They are inexpensive and a useful investment to make dressings, sauces, ground herbs and spices, and more.
Recipe by B. Hettig ©2017, firstname.lastname@example.org