Saltandpepperchefs.com co-star Chef "Tee" Terrell Danley shows you how to make the vegetable medley that's paired with his pork loin roast marinated in soy sauce. Chef Tee shakes things up in the kitchen with co-host Home Cook Brian Reeve on Saltandpepperchefs.com.
2 Tablespoon, sliced
Chili garlic paste
Baby bok choy
1 Medium, sliced
Napa cabbage head
1⁄2 , sliced
1. Put ingredients in hot water for a few minutes, then plunge them in ice cold water to stop the cooking process—this technique is called blanching.
2. Remove the vegetables from the ice cold bath and strain them.
3. In a large skillet, add the vegetables and chili garlic paste.
4. Sauté briefly (about 2 minutes) to reheat and serve with pork roast.
Cabbage is a vegetable not everyone likes it when cooked. Try this video for sautéed mix vegetables with bok choy and cabbage. Watch the video to know what the chef does to make the vegetables taste heavenly.