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Honey Sesame Wheatmeat over Braised Boc choi
<p>We made this with our own honey, our own boc choi, our own peppers, our own onions, our own garlic…and it was fabulous!</p>Source: A mix of things (Entered by Lara Rasmussen Anderson)
Step by Step Instructions
- In a small sauce pan combine all of the ingredients for the sauce (honey thru cornstarch) and whisk until all of the flavors have combined. Put over very low heat to start simmering; watch it!
- Rip wheatmeat into bite sized pieces.
- In a medium/large bowl, mix the cornstarch, powdered ginger and onion powder and whisk to combine well.
- Toss wheatmeat in the cornstarch mixture. Make sure each piece is coated thoroughly and set aside.
- Pre-heat coconut oil (or other high heat oil) in a large skillet (or wok) over medium-high heat. Once it is hot enough, add the wheatmeat pieces in a single layer to cover the pan. Set cooked wheatmeat aside on papertowels and repeat until you have cooked all pieces.
- Once all the wheatmeat is cooked and removed from the pan, remove most of the oil (and discard carefully). Add the red pepper and green onion to the skillet. Sauté until peppers are soft and caramelized.
- Then place all of the wheatmeat back in the pan. Give your sauce a good whisk again and pour over all the wheatmeat in the pan making sure that each piece is coated with the sauce.
- Quickly braise the boc choi in hot pan with 1-2 Tbsp sesame oil with the lid on until wilted. Plate the boc choi and top with wheatmeat and sauce.
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