Bok Choy Scallion Fritters

Name: Bok Choy Scallion Fritters with Hoisin-Roasted Green Beans, Garlic Rice & Soy Ginger Sauce
Yield: 2 servings
Cuisine: Chinese
Ingredients: 6 oz Green Beans; 1 oz Sweet Thai Chili Sauce; 1/2 cup Rice; 2 tbsp Soy Sauce; 4 oz Cabbage; 1 clove Garlic; 1 tbsp Sesame Seeds; 82 g Tempura Batter Mix; 1 Lime; 2 unit Scallions; 1 tbsp All-Purpose Flour; 2 tbsp Hoisin Sauce; 1 Ginger; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; 4 tbsp Cooking Oil, tbsp; tsp Black Pepper, tsp

with Hoisin-Roasted Green Beans, Garlic Rice & Soy Ginger Sauce

By Recipe0 System

Can anyone say no to a fritter? Not when it comes to our saucer-sized version that’s simply packed with vegetables, that’s for sure! Our chefs mixed bok choy, napa cabbage, scallions, and sesame seeds with tempura batter. The result: fritters that are crisp outside, tender and light inside, and irresistable with a drizzle (or dip) of chili-spiked ginger-lime soy sauce. Serve with umami-rich hoisin-roasted green beans and fluffy garlic rice, and you’ve got a frit-terrific vegetarian dinner idea!

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Green Beans
1 oz Sweet Thai Chili Sauce
1/2 cup Rice
2 tbsp Soy Sauce
4 oz Cabbage
1 clove Garlic
1 tbsp Sesame Seeds
2 7/8 oz Tempura Batter Mix
1 Lime
2 unit Scallions
1 tbsp All-Purpose Flour
2 tbsp Hoisin Sauce
1 Ginger
2 tsp Cooking Oil, tsp
tsp Salt, tsp
4 tbsp Cooking Oil, tbsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Peel and thinly slice garlic. Trim green beans if necessary. Roughly chop bok choy and napa cabbage into bite-size pieces. Trim and thinly slice scallions. Halve lime. Peel and mince or grate ginger.
2

Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 30-60 seconds.

Stir in rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt; bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
3

While rice cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 12-15 minutes. (You’ll finish the green beans in Step 6.)
4

Meanwhile, in a large bowl, combine bok choy and napa cabbage, scallions, sesame seeds, and a pinch of salt and pepper. Stir in tempura batter mix, flour, 1⁄3 cup cold water (2⁄3 cup for 4 servings), ½ tsp salt (1 tsp for 4), and pepper. (TIP: Batter should be very thick but not dry; add water 1 tsp at a time if necessary.) Set aside.

In a small bowl, combine chili sauce, soy sauce, juice from lime, and as much ginger as you like. Set aside.
5

Heat a 1⁄3-inch layer of oil in a large pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, add 1½-TBSP scoops of batter to pan; press down lightly with a spoon. (TIP: Depending on the size of your pan, you may need to work in batches.) Cook until golden brown and crisp, 3-4 minutes per side. TIP: If necessary, heat more oil in pan between batches.

Transfer fritters to a paper-towel-lined plate. Season with salt to taste.
6

Remove green beans from oven; drizzle with hoisin and toss to coat. Return to top rack until tacky, 2-3 minutes.

Divide rice, fritters, and green beans between plates. Serve with soy ginger sauce on the side for dipping.

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