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Home » Recipes » World Cuisine

World Cuisine

What Goes Well With Bok Choy

Sep 29, 2019 · Leave a Comment

Since you’ve asked what goes well with bok choy, we thought we’d give you just that.

Use this list below whenever you need to know what flavors and ingredients taste good with bok choy.

Bok Choy on a cutting board with text saying what goes well with bok choy.

Commonly found in Asian stir-fries, bok choy is known for its crisp texture. Consider pairing it with softer ingredients for a contrast in texture. Mushrooms, seafood, tender strips of pork, chicken or beef, all have a soft texture.

Stir fries often have garlic, ginger, sesame oil, and some kind of protein. All of these and more are listed below.

We’ve carefully selected only the ingredients that have the strongest matches and are readily available.

Foods starring bok choy:

    chinese food
    soups (wonton and wor wonton soup)
    stir-fries
    salads

Herb & spice matches:

    cilantro
    coriander
    garlic
    ginger

Oil, vinegar and sauce matches:

    oils
    olive oil
    peanut oil
    sesame oil
    vinegars
    brown rice
    umeboshi
    rice wine
    sauces
    peanut sauce
    soy sauce

Vegetable matches:

    bamboo shoots
    bell peppers
    broccoli
    carrots
    cabbage
    carrots
    celery
    chili peppers, fresh (jalepenos, green chili etc. )
    chili pepper dried flakes
    mushrooms
    onions
    scallions
    water chestnuts

Fruit matches:

    lime juice
    lime zest

Meat protein matches:

    beef
    chicken
    seafood (salmon, scallops, shirmp, prawns, shellfish in general)
    pork

Dairy matches:

    coconut milk

Beans & other legume matches:

    black beans
    tofu

Nut & seed matches:

    cashews
    peanuts
    sesame seeds

Grains:

    rice (your favorite)
    noodles

Recipe example:
Easy Bok Choy Recipe

Hey, while you’re here, leave a comment below.
We’d love to hear how our flavor matching guides have helped you.
Or better still, let us know what flavors you are having trouble trying to match.
We’d love to add it for you.

Happy cooking!
Anton

Chinese, Flavors that taste good together, World Cuisine bok choy

Mint Chutney with tamarind and peanuts

Dec 14, 2014 · Leave a Comment

Jump to Recipe

I remember the first time being asked if I wanted to try some peanut mint chutney. I didn’t know what to expect. My taste buds had a vision of a saucy dark green dipping sauce that overpowered the senses. To my surprise it is nothing like that at all. It’s fresher, thicker, and amazingly spreadable. Resisting the addictive taste is futile – I am hooked. One problem though, I can’t stop eating it.

Peanut Mint Chutney has the perfect chili peppery garlicky kick and soury sweetness from the tamarind. | secretsofcooking.com
This version is spreads more like a peanut butter than some of the liquidy chutneys out there. This makes it fantastic for spreading on naan or chapatis. Just about any type of bread will do though. You’re sure to fall in love with it on your favorite french or sourdough bread. Even spreading it on a piece of toast will make your taste buds sing.

Peanut mint chutney plated in bowl. | secretsofcooking.com
This basic Peanut Mint Chutney doesn’t require any special skills to make. There’s no cooking to worry about, so keep that stove top off. If you’re dying to make something Indian but are too afraid to try, now is your shining moment.

I can hear your taste buds giving you the thumbs up to go ahead and get started. Fantastic! You’re about to take the plunge into peanut mint chutney nirvana. *bollywood music plays*.

The nutrients

The ingredients are combined raw, keeping the nutritional goodness intact. Technically though, the peanuts are roasted, but I won’t tell if you don’t. What I will tell you though is the vitamin C in this Peanut Mint Chutney is well worth noting. Who doesn’t need more of the vitamin that naturally helps your body make it’s own collegen. Not to mention C’s antioxident personality.

mint leaves | secretsofcooking.com

The flavour

Mint chutneys often have a very pungent flavour, using large amounts of garlic and chillies. Not this one. It has a much milder taste.

This Peanut Mint Chutney has a little spicy heat from the chilli peppers. If your mouth runs for the ocean eating spicy (that’s ok I understand) you can leave them out. For a lot less heat, try using a single de-seeded jalapeno pepper. If you remove the seeds and white insides from any spicy pepper, most of the heat will be removed with it.

Using a small bit of green bell pepper will also work, but you’ll find the flavor of the bell pepper isn’t quite as fragrant as the smaller, spicier varieties..

How about you? Do you love crazy super hot food that could burn a hole in the plate?..or are you more of a “just spicy enough” kind of person?.
Leave a comment and show your spicy side (or mildy side). And yes, I’ve just made mildy officially a word. *Smiles*

Peanut Mint Chutney in a bowl garnished with mint leaves.
Print

Mint Peanut Chutney

Mint and peanuts complement each other amazingly well. The mild heat factor, a garlicky kick, and bit of soury sweetness from the tamarind make it a must try for your taste buds. Peanut Mint Chutney is traditionally spread on dosas, naan, or chapatis. However, enjoying it with any cracker or your favorite bread is just as enticing.
Course Appetizer
Cuisine Indian
Keyword mint chutney
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 people
Calories 284 kcal
Author Anton

Ingredients

  • 1 1/2 cups peanuts (roasted and unsalted)
  • 1 1/2 cups mint leaves (pack in cup. Fresh not dried.)
  • 4 1/2 oz seedless tamarind (block tamarind)
  • 3 cloves garlic
  • 2 green chille peppers
  • 1/2 tbsp salt (or to taste)
  • 1/4 cup water (use during food processing)

Instructions

  1. You will be cutting off a 125 gram/4.5 ounce piece from your tamarind block. I recommend using a kitchen scale to weigh it. If you don’t have a scale, try to use the full weight listed on the package to decide how much to cut off. For example, one half of a 500 gram block would get be the same as 250 grams. Half of the 250 gram chunk would be 125 grams and so on.
    Unopened block of seedless tamarind. | secretsofcooking.com
  2. Take a closer look at the tamarind chunk you just sliced off. Notice the lighter fiberous parts. You’ll strain these out later on. Remember, these lighter parts are not the seeds, although they may appear that way.
    A sliced section of seedless tamarind block. Pulp exposed. | secretsofcooking.com
  3. Pour 250 ml/one cup of hot tap water or enough to cover the tamarind in a bowl. The smaller your bowl, the less water you’ll need to cover the tamarind. If you find your hot tap water isn’t very hot, you can use half tap water, half boiled water. The exact temperature of the water isn’t important, just make sure it’s almost too hot for your your hand to touch. Using cooler water won’t ruin things, but it will make the tamarind harder to break up in later steps of the recipe.
    One cup of water being poured. | secretsofcooking.com
  4. Pour the hot water into the bowl with the tamarind. The water should completely cover the tamarind. Soak the tamarind for 20 minutes.
    Water poured on tamarind. | secretsofcooking.com
  5. Break up the tamarind with your hands until it is completely squished into a pulp (1). The texture of the tamarind should be smooth with several chunky bits (2).
    Tamarind squished by hand. | secretsofcooking.com
  6. Use the bottom of a spoon to squish the tamarind against the sides of the bowl (1). This will smooth out the pulp you weren’t able to smush with your hands. The texture should be even smoother now with only a few chunky bits (2).
    Tamarind squished with bottom of spoon in bowl. | secretsofcooking.com
  7. Transfer the tamarind to a strainer with a bowl underneath. Depending on the size of your strainer and bowl you may need to transfer a little tamarind at a time in batches.
    Tamarind pulp poured into strainer. | secretsofcooking.com
  8. Use a spoon to smush the tamarind pulp against the bottom and sides of the strainer (1). Only the smoothest part of the tamarind will come out the bottom of the strainer. The rough pulp will be left behind (2). Don’t forget to scrape the bottom of the strainer to collect all of the strained tamarind (3).
    Tamarind being pushed through a strainer. | secretsofcooking.com
  9. It’s time to finalize the ingredients for the food processor. Peel off the skin of the garlic cloves. An easy way to do this is to smash each clove firmly on a cutting board with the bottom of coffee cup. The peels should easily pull off after smashing them.
    Garlic being peeled with hands. | secretsofcooking.com
  10. Break the stems off of the green chili peppers. Just snap them off with your thumb and forefinger.
    Chili pepper stem is removed. | secretsofcooking.com
  11. Remove the mint leaves from the stems (1). Do not use the mint stems because they can taste bitter (2).
    mint leaves removed from stems. | secretsofcooking.com
  12. When adding the ingredients to the food processor, first add the green chili peppers and garlic (1), then the mint leaves (2), followed by the peanuts (3). Putting the chili peppers and garlic at the bottom will keep them closer to the blades, chopping them more efficiently.. The weight of the peanuts on top will push the mint down into the blades also improving the chopping action.
    Mint, peanuts, garlic and chili peppers in food processor. | secretsofcooking.com
  13. Add the salt. If you’re using salted peanuts, you may want to skip the salt or at least reduce it.
    Adding salt to food processor. | secretsofcooking.com
  14. Now the food processing begins. There are three stages you’ll want to look for throughout this process. Knowing what to look for before you start will give you more confidence. Here are the three stages:

    (1) Peanuts are partially broken up and the mint is in small pieces.

    (2) The chutney is taking on a fine texture, but is not pasty and does not stick together much.

    (3) A think paste has formed. The Peanut Mint Chutney is ready for serving.

    Three stages of processing Peanut Mint Chutney. | secretsofcooking.com
  15. OK, let’s get the food processing started.

    Find the pulse button on your food processor. Tap the button in short bursts several times to chop the ingredients (1). The short time between pulses lets the ingredients fall down towards the blades. This pulsing action is often used to break down items at the beginning stages of food processing (2).

    Finger pressing food processor pulse button. | secretsofcooking.com
  16. Continue pulsing until the peanuts are just starting to break up. The mint should be in very small pieces at this point.
    fine mint and coarse peanuts | secretsofcooking.com
  17. Turn your food processor on full speed for a while. The mixture will soon look like it isn’t moving anymore and will collect at the outer edges of your food processor (1) .Remove the lid and push the mixture back towards the centre with a spatula (2).
    chutney scraped to center of processor. | secretsofcooking.com
  18. Repeat the previous step of processing at full speed and pushing the mixture to the center. Do this several times until the mixture is very fine, but hasn’t turned into a sticky paste.
  19. Add the strained tamarind you prepared earlier. Run the food processor at full speed for about 10 seconds.
    Tamarind poured into processor. | secretsofcooking.com
  20. Add the ¼ cup/125 ml of water, and mix at full speed.
    Water poured into food processor. | secretsofcooking.com
  21. Repeat the earlier mentioned process of mixing at full speed and then pushing the chutney back to the center of the food processor.

  22. Your mixture will start moving very slowly around the food processor. You’ll have to be a bit patient. As long as the mixture is still moving and small amounts of chutney slowly tip into the center from the outside, things are working normally. If the mixture is not moving at all, you can add a few tablespoons of water at a time until the mixture starts moving again.
    Side view of processed chutney. | secretsofcooking.com
  23. After repeating the mixing and push to center steps several times, the chutney will start to appear as a thick paste. It’s completely up to you how fine or chunky you would like your chutney to be.
    Pasty texture of chutney. | secretsofcooking.com
  24. Transfer the Peanut Mint Chutney to a bowl
    Chutney transfered to bowl. | secretsofcooking.com
  25. You can eat as is, or smooth out and shape the chutney to make an appetizing presentation.
    Spoon smoothing presentation. | secretsofcooking.com

Recipe Video

Peanut mint chutney nutrition facts. | secretsofcooking.com

Chutney, Indian, Recipes, Sides, World Cuisine Chille Peppers, Garlic, Mint, Peanuts, Tamarind

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