Pac Choi & Garlic Scapes with Cashew Orange Dukkah

Pac Choi & Garlic Scapes with Cashew Orange Dukkah

Serves 2-4

For the Cashew Orange Dukkah 

1 teaspoon orange zest (about 1 orange) 
1 teaspoon fennel seed, toasted 
1 teaspoon coriander seed, toasted
¾ teaspoon flaky salt 
¼ teaspoon black pepper 
½ teaspoon aleppo pepper or other red chili flake 
2 tablespoons sesame seeds (white and/or black) 
⅓ cup (45g) toasted cashews

Combine all ingredients in the bowl of a food processor, and pulse until nuts have broken down into small pieces and everything is incorporated. Store in the fridge for up to 1 month. 

For the Pac Choi & Garlic Scapes 

2 tablespoons olive oil 
3 ounces garlic scapes, cut into 1” pieces and bulbs halved (about 1 ¼ cup) 
1 small shallot, thinly sliced (about 2 tablespoons) 
2” piece of ginger, peeled and thinly sliced then cut crosswise into matchsticks (about 2 tablespoons) 
1 teaspoon coriander seed, untoasted and lightly ground (optional) 
1 pound pac choi (about ¾ - 1 bunch), washed and cut into ½“ pieces on a bias 
2 tablespoons rice wine vinegar 
2 tablespoons water

Heat a large skillet over medium heat, and add olive oil. Add scapes, shallot, ginger, coriander, and a big pinch of salt. Sauté, stirring occasionally, until everything is fragrant, coriander seeds start to pop, and everything gets a bit of color, about 4-6 minutes. Add pac choi and another pinch of salt, stirring to combine everything for 2-3 minutes. Slowly add the vinegar, stir, and turn up the heat to medium high for 1 minute. Add the water and cover the pan part way, cooking for 1 minute more. Transfer to a serving plate and garnish with a dusting of the dukkah and a few sprigs of cilantro. 

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