with Broken Jasmine Rice and Bok ChoyGET RECIPES DELIVERED
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- 1/2 cup broken jasmine rice
- Fresh ginger
- 2 tablespoons vegetable oil*
- 8 ounces tempeh
- 1 teaspoon Chinese five-spice powder
- 10 ounces baby bok choy
- 3 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- Fresh cilantro
- 1 scallion
- 1 Thai chile
- 1 lime
- *not included
Put the rice in a medium pot with 4 cups water and a pinch of salt and bring to a boil. Trim, peel, and chop the ginger; add itto the pot. Adjust the heat soit bubbles gently but steadily, partly cover the pot, and cook, stirring frequently and adding water as needed to keep the mixture loose and creamy, until the rice is mushy and resembles loose oatmeal, 20 to 25 minutes.
Meanwhile, put the vegetable oil in a large skillet over medium heat. When it’s hot, crumble inthe tempeh with your fingers, sprinkle with salt, and cook, stirring occasionally and breaking up any large pieces with a spoon, until it’s deeply golden and crisp, 15 to 20 minutes. Add the five-spice and stir until it’s fragrant, about a minute. Transfer the tempeh to a bowl and return the pan to the heat. Add 1/4 cup water and stir to scrape up any browned bits; remove the pan from the heat. When the jook is done, add the tempeh and liquid to the pot.
Rinse, trim, and chop the bok choy. Add the bok choy to the jook and cook until it softens, 2 or 3 minutes. Add 1 tablespoon eachof the soy sauce and sesame oil and stir. Taste and adjust the seasoning.
Rinse, trim, and chop the cilantro, scallion, and chile, keeping them separate. Rinse the lime and cut it into wedges. Serve the jook in big bowls with a drizzle of soy sauce and sesame oil if you’d like. Pass the lime wedges, cilantro, scallions, and chiles at the table.