Post: Banchan

1. Bean sprouts with sesame oil

• 2 cups bean sprouts
• 1 tablespoon toasted sesame oil
• Sea salt

Bring a small pot of salted water to a boil and blanch the bean sprouts for 90 seconds. Drain, rinse in cool water, drain again and pat dry, then toss with toasted sesame oil and a big pinch of sea salt. Chill. 

2. Squash in sweet soy sauce

• 1 small delicata squash, halved, seeded, cut into 1/4″ thick half moons
• 1/3 cup soy sauce
• 1/4 cup sugar
• 2 tablespoons rice vinegar
• 1-inch piece of ginger, grated
• 1 thinly sliced jalapeno pepper (optional)

In a small saucepan, cover squash with water, bring to a boil, and simmer until nearly tender, about 5 minutes. Drain. Mix soy sauce, sugar, rice vinegar and ginger. Pour over the squash and bring back to a simmer; cook until fully tender. Chill. Stir in jalapeno pepper. Serve with only a small amount of the liquid. You can also do this with sweet potato.

3. Spicy stir-fried zucchini

• 1 tablespoon toasted sesame oil
• 1 small zucchini, 1/2-inch dice
• 1/4 teaspoon Kosher salt
• 1 teaspoon gochujang
• 1/2-inch piece ginger, grated
• 1 teaspoon toasted black sesame seeds

 Heat a small skillet over high heat. Add toasted sesame oil. When it shimmers, add the zucchini, salt, gochujang and ginger. Stir fry until crisp-tender, about 1 minute. Transfer to a bowl and mix in sesame seeds. Chill.

Enjoy!

These recipes are from Michael Natkin at Herbivoracious, on Monday, June 6th, 2011.

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