Pan Asian Food Quotes

use flax to make my favorite quickie stir-fry sauce. I start with some bok choy and fresh mushrooms. The water clinging to the bok choy after it’s rinsed, along with the liquid that gets released from the mushrooms while cooking, is enough to flash-steam the veggies in a hot pan without any added oil. Once the bok choy is tender-crisp, I add a cup of water mixed with a tablespoon each of tahini, ground flaxseeds, and Asian black-bean garlic sauce, a fermented yellow-light condiment you can find in a jar at most large grocery stores. Once the sauce thickens, it’s ready for some fresh ground pepper (and hot sauce, if you’ve got that spicy tooth like I do) and … voilà!