Wok-charred Brassicas, Miso-Tahini Dressing, Pickled Chiles, Crispy Rice, and Mint

Adapted by StarChefs.com
November 2016
Yield: 4 to 6 servings


Vinegar Chiles
1 ounce fresh mixed green and red Thai chiles, stems removed
1/3 cup Kikkoman rice vinegar
Miso-Tahini Dressing
1/3 cup shiro miso
1/2 cup tahini
2 tablespoons plus 2 teaspoons thin soy sauce
2 tablespoons red wine vinegar
Juice of 1 lemon
Juice of 2 limes
Red Curry Rice Crispies
Neutral oil
2 1/2 cups day-old, cooked Royal Basmati rice
1/2 cup coconut powder
3 tablespoons rice flour
2 tablespoons red curry paste
To Assemble and Serve
Grapeseed oil
1 pound gai lan (chinese broccoli), trimmed and split lengthwise
1/2 small head Napa cabbage, cut into 1/2 inch squares
1 cup mint leaves
Juice of 1 lime


For the Vinegar Chiles

In a wok over high heat, cook chiles until lightly charred. Transfer chiles to a sheet to cool. In an airtight container, combine chiles and vinegar; refrigerate.

For the Miso-Tahini Dressing

In a blender, combine all ingredients and blend until smooth, adjusting thickness with water, if necessary.

For the Red Curry Rice Crispies

In a pot, heat oil to 375ºF. In a mixing bowl, combine rice, coconut powder, and rice flour. Mix to coat rice. Add curry paste and mix to evenly distribute. Fry rice mixture until lightly puffed, crisp, and golden brown. Drain on a paper towel-lined sheet tray and season with salt.

To Assemble and Serve

In a wok over high flame, heat oil. Working in batches, stir fry broccoli 30 to 60 seconds, until charred. Add cabbage, stir frying 30 to 60 seconds. Transfer stir-fry to a large bowl. Repeat process until all broccoli and cabbage is charred. To the bowl with charred brassicas, mix in 2 tablespoons of Vinegar Chiles, ¾ cup mint leaves, and 6 tablespoons Miso-Tahini Dressing. Add lime juice and toss to coat. Transfer to a serving platter and garnish with Red Curry Rice Krispies and remaining mint.