Amazing Asian Beef and Bok Choy Salad, packed with flavor, yet easy on the waistline!
The Lesson of Fish Sauce:
As I was preparing dinner one evening, I opened my bottle of fish sauce and was slapped in the face with a pungent reminder that things are not always as they seem. You’ve heard the old saying, don’t judge a book by it’s cover. I ‘d like to add to this train of thought, and share a profound new quote for all to ponder… Don’t judge a sauce by it’s smell.
Deep, isn’t it?
I know, I know. This goes against your better judgment. Conventional wisdom says milk, herbs, oil, and pretty much everything else, should be thrown out if it smells bad.
Yet with fish sauce, the more putrid and filthy it smells, the better the fish sauce. And let me tell you, mine truly provides a heinous stench that fills the kitchen.
Fish sauce is a wonderfully flavorful ingredient, used all over Eastern Asia.
It adds a distinct savory essence that can not be replicated with any other ingredient. The smell diminishes as you cook it, leaving a strong but appealing aroma.
The fact is, if you have ever eaten good quality Southeast Asian food, it’s almost certain you’ve unknowingly eaten fish sauce. It is a widely popular condiment for adding depth of flavor, used in many countries, especially in Vietnamese and Thai cuisine.
It’s easy to get comfortable with what you know, and never allow your horizons to be broadened.
One of my favorite parts of teaching my old cooking class, was hearing a person say they enjoyed a dish we’ve cooked; something they previously believed to be inedible.
All I ask is that you try to be open-minded after opening a bottle of odorous fish sauce. Who knows what this new receptiveness might lead to!
This vibrant Asian Beef and Bok Choy Salad is a fabulously low carb and low fat dinner that showcases the intrigues of fish sauce.
Asian-style tacos are really trendy right now.
Try putting Asian Beef and Bok Choy Salad inside wheat tortillas!
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