Although I may not be able to remember something I heard on the radio, no matter how riveting, I have discovered that because I am so visual, I can actually picture a dish or a meal before it's even made. I can look at a menu in a restaurant and see and taste what will be presented to me. Ideas for recipes flash into my head; I can see how the food will look on the plate, picture the balance of color and textures, and taste the combination of flavors.
How do you view the world? In pictures? Through words? Or by feeling? How does the way you experience your surroundings affect how you work and what you do?
Asian Vegetables with Katie's Secret Sauce
I've done my best to recreate Katie's sauce, and I share it here with her full permission.
4-6 baby bok choi
8 oz fresh Shitake mushrooms, stems removed
Katie's Secret Sauce:
makes 2/3 cup, more than you will most likely need, but its too good not to have lots!
1/4 cup tamari (or soy sauce)
1/4 cup mirin (Japanese sweet cooking wine)
3 tbs rice vinegar
1 tbs agave (or sugar)
2 tsp. toasted sesame oil
black sesame seeds
Place the bok choi and mushrooms in a steamer over (not in) boiling water and cook until tender, about 10 minutes. In the meantime, in a small bowl combine the tamari, mirin, rice vinegar, agave, and toasted sesame oil. Serve with steamed white or brown rice and drizzle with Katie's Secret Sauce. Sprinkle with black sesame seeds if you desire. To make this a heartier meal, seared sea scallops, fried wild shrimp, steamed organic tofu, or poached white fish make a nice accompaniment.