About the Dish

3/4 cup Jasmine Rice
8 ounces Tempeh
1 teaspoon Sesame Oil
8 ounces Baby Bok Choy
1/2 ounce Ginger
2 cloves Garlic
1/4 cup 5iveOaks Traditional Pepper Jelly
1 packet Tamari
Per Serving
Calories 730
Total Fat 24 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1030 mg
Total Carbohydrates 95 g
Dietary Fiber 10 g
Sugar 18 g
Protein 29 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Hopped Cider

Hopped cider? Yes, people add hops to cider. Originally it was done as a preservative since the sweetness of a cider will often mask the bitterness of hops, but recently it has been done with some of the more flavorful hops to add other flavors to cider. With a dish featuring a pepper relish, we think a little bitterness and grapefruit in a cider might be a good gluten-free complement.

Treehorn Cider Amarillo by Morning

Vouvray - Loire Valley, France

An off-dry Chenin Blanc from the village of Vouvray will put a sweet-sour balance to the sweet and spicy notes of the pepper jelly sauce. Naturally earthy and minerally, it will mingle nicely with the savory element of the tempeh strips.

Chateau Moncontour, Vouvray Demi-sec, Loire Valley, France

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
2
MISE EN PLACE • Cut tempeh crosswise into 12 strips. • Have bok choy crosswise. Thinly slice stems crosswise at an angle. Cut leaves into 1-inch pieces. • Slice ginger crosswise into large rounds (no need to peel). • Peel and chop garlic.
3
• Place a skillet over medium-high heat. Add 1 teaspoon sesame oil. When oil is hot, add garlic and ginger. Cook, stirring, until fragrant, about 30 seconds. • Add bok choy stems. Cook without disturbing 1 minute. • Add 2 tablespoons water. Cook, stirring, until bok choy is bright green.
4
• Add bok choy leaves and 1/4 teaspoon kosher salt. Cook, tossing, until leaves wilt and water evaporates, about 1 minute. • Transfer to a bowl. Discard ginger, and cover to keep warm.
5
• Add to skillet 2 tablespoons cooking oil. • When oil is hot, add tempeh. Cook without disturbing until bottom is golden brown, about 2 minutes. • Flip, and cook until other side is golden brown, about 2 minutes. • Transfer to a plate. Season with 1/4 teaspoon kosher salt. Cover to keep warm.
6
• Reduce heat to low. Add red pepper jelly and 1/2 cup water. • Stir in tamari. Cook, stirring often, until a thick, shiny sauce forms, 3-4 minutes.
7
• Fluff rice. Divide between 2 plates. • Top with bok choy and tempeh. • Pour pepper jelly sauce over tempeh to cover. Enjoy!

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