Baked Goods
| Cashew Smoked Chicken With Bok Choy Salad (Meat) | ||||
Contributed
by Eileen Goltz
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Ingredients2 heads of bok choy separated into leaves, and shredded
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Instructions
Blanch bok choy in a 4- to 6-quart pot of boiling salted water until just wilted but still bright green, about 30 seconds. Drain in a colander, then rinse under cold water to stop cooking and drain well and set aside.
In a bowl combine the vinegar, soy sauce, hoisin sauce, pepper, and five-spice powder and whisk it together. Add the oils in a slow stream, whisking until combined. Stir in the sesame seeds.
In a bowl combine the chicken, cucumber, cilantro or parsley and 1/3 cup dressing in a bowl. Mix to coat and set it aside. Place the bok choy and red cabbage in a salad bowl. Add the chicken. Drizzle some of the dressing over the top and mix to coat. Toss gently and sprinkle the top with the cashews. Serve with the remaining dressing on the side.
Special InstructionsBOK CHOY:
Description of Leafy Vegetables which are known to be Insect Infested:
Bok Choy, Lettuce, Open Leaf ,Bib, Boston, Butter Lettuce, Chicory, Chinese Lettuce (Napa), Green Leaf, Red Leaf, Romaine, and Watercress all grow in a similar fashion. As they sprout forth from the ground, the leaves begin to open up like a flower. Toward the end of their growth they begin to close around the stalk. As they sprout forth from the ground, the leaves begin to open up like a flower. Toward the end of their growth they begin to close around the stalk.
INFESTATION:
The insects most commonly found in open leaf lettuce are small green aphids or thrips. The leaves of the vegetable often camouflage these insects. The open structure of these vegetables allows insects to penetrate the entire head. Often, insects may be found between the innermost layers of leaves of an infested head. Therefore, each leaf must be washed and checked individually. The use of a light box for checking lettuce is extremely helpful. Occasionally, worms may be found in burrows within the body of the leaf. Look for a narrow (1/8_) translucent burrow speckled with black dots breaking up the deep green color of the leaf. These burrows will often trap the worm within the leaf. To rid the leaf of these worms, carefull slit the bumpy part within the burrow with a sharp knife and remove the worm. Please Note: Many of these varieties feature curly leaves with many folds in which the insects tend to hide. We therefore recommend that they be washed and checked with extreme caution.
INSPECTION:
1. Cut off the lettuce base and separate the leaves from one another.
2. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
3. Agitate lettuce leaves in the soapy solution.
4. Spread each leaf, taking care to expose all its curls and crevices. Using a heavy stream of water or a power hose, remove all foreign matter and soap from both sides of each leaf. Alternatively, a vegetable brush may be used on both sides of the leaf.
5. Several leaves should be checked over a light box or under strong overhead
lighting to verify that the washing procedure has been effective. Pay careful attention to the folds and crevices in the leaf where insects have been known to hold tight through several washings.
6. If it is practical, it is best to check each leaf.
7. If the manner of washing described above is impractical, each leaf must be carefully inspected.
8. In a commercial setting, a vegetable spinner is recommended. (The advantages of spin-drying are: (1) the Rabbi will not risk an electrical shock when placing the leaves on the light box; and (2) the leaves will stay fresh and moist for a longer period of time.)
9. Three handfuls of leaves from different areas of the bin should be checked over a light box or under direct light. Our experience has shown that if the leaves are washed properly, no insects will be found.
CILANTRO and PARSLEY:
DESCRIPTION: Fresh cilantro, parsley, basil, dill, mint, oregano, rosemary, sage and thyme are often used as spices or garnishing.
Please note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.
INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.
Recommendation: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.
INSPECTION:
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
RED CABBAGE:
DESCRIPTION: Cabbage is a common ball-shaped leafy vegetable. Wrapper leaves are the 2–3 loosely attached leaves on the outside of the cabbage head. These are generally not consumed and most or all of these leaves may have been removed by the time the head reaches the consumer. Most commonly, only the tightly packed leaves that form a ball are eaten. Generally, two leaves, one from each side, will form a layer completely covering the circumference of the cabbage head.
INFESTATION: Though red cabbage does not generally host bugs, there are infrequent periods of infestation. Therefore, the consumer should be alert for any indications of insect presence, such as holes in the leaf of the cabbage. As an additional safeguard, washing the leaves is recommended in the absence of inspection.
Serving Size
Serves 4 to 6.
Notes
This recipe has lots of ingredients that you might not have on your shelf, but the end result is so worth a trip to the market! Please see "Special inspections" below on insect infestation for the following: Bok Choy Red Cabbage Cilantro Parsely
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Please note that we are posting recipes on www.oukosher.org as a public service.
The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .
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