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Lo Bok with Carrot & Green Chiles
Lo Bok is a large oriental vegetable belonging to the same family as Daikon, a radish which often accompanies Asian dishes. The origin of this radish can be traced back to ancient China. A variety of Daikon, Lo Bok is crisp and juicy, with a sweet flavor and light colored skin. Shaped like a small football, Lo Bok is used pickled or raw, as a garnish in salads, or cooked in stir-frys.
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- 3 lbs. Lo Bok, peeled
- 1 1/2 Carrots, medium size
- 2 Tbsp. Kosher Salt
- 1/3 cup Red Wine Vinegar
- 1/3 cup Rice Vinegar
- 3/4 cup Sugar
- 3 Tbsp. Peanut Oil
- 5 Dried Red Chiles
- 1 tsp. Sichuan Peppercorns
- 1 Tbsp. Ginger, fresh, peeled, fine julienne
- 6 small Thai Chiles, fresh
- 1/4 cup Scallions, thinly sliced
- 1/2 cup Cilantro, leaves, chopped
- 2 tsp. Sesame Oil, dark, toasted
- Cut Lo Bok and carrots into fine julienne, then toss with 2 tablespoons kosher salt in a bowl and let stand for 1 hour.
- Drain in a colander, then squeeze handfuls in a kitchen towel to remove moisture and transfer to a bowl.
- While vegetables are standing, heat vinegars, sugar, and remaining ½ teaspoon kosher salt in a small non-reactive saucepan over moderate heat, stirring until sugar is dissolved.
- Meanwhile, heat peanut oil in a small heavy skillet over moderately high heat until hot but not smoking, then sauté dried chiles and Sichuan peppercorns, stirring, until chiles are blackened, (1 to 2 minutes).
- Remove from heat and stir in ginger and fresh chiles, then stir into vinegar mixture. Cool sauce.
- Pour sauce through a fine sieve into bowl with Lo Bok and carrots.
- Add scallion, cilantro and sesame oil and marinate, tossing occasionally, 30 minutes.
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