Tonight I took some risks and the things turned out just as I hoped: bright and flavorful. I had some drumsticks thawed and wanted to do something Asian. Something sweet (hoisin, sweet pepper sauce, ginger, wine) and savory (soy sauce, ginger, garlic, sesame oil, fish sauce).
I love Asian condiments. Got them all out and put together a sauce, thinned with water, I could use for a quick braise: hoisin, soy sauce, sweet pepper sauce, garlic, ginger, Asian wine/ mirin, sesame oil, water.
While that simmered away, I got together the vegetables.
My primary vegetables have been radishes and greens and asparagus. Mostly I’ve enjoyed just sautéing the radishes in butter and throwing in some greens to wilt at the end.
I threw the book at my spring vegetables starting with pickle and ending with stir fry.
I did a search for “quick Asian pickle” and in bowl mixed it with radishes, carrots, cucumber, and… wait for it… rhubarb. A few weeks ago I had lunch at Lucia’s Restaurant where I had a tomato-based curry with rhubarb and potatoes. The rhubarb acted sort of like celery in the curry, and it was a great savory use for rhubarb. I’ve been waiting for another opportunity, and this seemed like it.
While the veggies pickled, I stir-fried some onion in sesame oil/sunflower oil (extra oil for the fried rice). Then I dumped in the veggies and pickling liquid and after 30 seconds, added some leftover rice. Finally I added the radish greens and a handful of baby greens until wilted.
It was so good, chicken or no, that I will definitely make it again, with more of everything.
Quick Asian Pickle
1/4 cup rice vinegar
2 tsp sugar
1 tsp soy sauce
1 tsp fish sauce
1/2 tsp crushed red pepper (or to taste)
vegetables to pickle: radishes, carrots, cucumber, rhubarb, green beans, scallions/ramps, zucchini, asparagus, etc.
Pickling time: 10 minutes to an hour. Eat fresh or lightly stir-fried.
I would love to pair it up with curry
It was so good, Ema! I think the trick for rhubarb is to add a strong flavor so you take advantage of its crunch/texture but give it a better flavor than it has (without dumping a cup of sugar on it!)