California Gombo recipes, January 18, 2023January 18, 2023 Red miso gives the profound broth depth, while quick-charred seasonal vegetables add crunch and color. Ingredients Gombo Sauce2 tbsp vegetable oil6 cloves garlic2 tsp minced ginger1 red Fresno chile, quartered lengthwise and thinly sliced2 large shallots, quartered lengthwise and thinly sliced¼ lb okra, quartered lengthwise and thinly sliced1 ½ tsp dark chili powderkosher salt to taste5 vegetable stock1 tbsp red misojuice of 1 lime Charred Vegetables2 tbsp kosher salt, plus more for seasoning8 medium asparagus spears, cut in 1-inch pieces½ lb sugar snap peas, cut in half crosswise¼ medium head of Napa cabbage, cut into 1 1⁄2-inch slices12 baby carrots, cut in half lengthwise4 scallions, cut in 1 inch pieces1 tbsp vegetable oil6 cups cooked white rice1 cup pea shoots, roughly chopped, for garnish¼ cup mint leaves, torn, for garnish Method Make the gombo sauce: In a large pot over medium heat, heat oil until shimmering, about 3 minutes. Add garlic, ginger, Fresno chile, shallots, okra, chili powder, and salt. Cook until tender, stirring occasionally, 10 to 15 minutes. Add vegetable stock and simmer until thickened, about 45 minutes. Remove 2 cups of vegetables and liquid, transfer to a blender, and blend until smooth. Return mixture to the pot and simmer about 15 minutes more. Whisk in miso and lime juice and season with salt to taste. Make the charred vegetables: Bring a medium saucepan filled with water to a boil. Season with kosher salt. Working in batches, blanch vegetables quickly until crisp-tender. Spread vegetables out on a sheet pan to cool. In a large pan over high heat, add oil and heat until smoking, about 2 minutes. Working in batches, char vegetables slightly, about 2 minutes. To serve, put 1 cup of white rice in a large bowl and flatten with the back of the scoop. Ladle gombo sauce on top. Top with charred vegetables. Garnish with pea shoots and mint leaves and serve Uncategorized