Chicory With Scallion Oil

Name: Chicory With Scallion Oil
Total time: 20 min
Yield: Four to six servings
Cuisine: asian, chinese
Ingredients: 8 cups cold water; 1 1/2-inch slice fresh ginger, lightly smashed; 1 1/4 teaspoons kosher salt, plus more to taste; 1/4 teaspoon baking soda; 2 medium heads chicory, core and outer stalks removed, inner stalks halved crosswise; 2 tablespoons scallion oil (see recipe)

By Molly O'Neill

Total Time: About 20 minutes
Rating: (0)
Comments: Read comments

Featured in: The Chinese Syndrome

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Ingredients

Yield:Four to six servings

8cups cold water
1½-inch slice fresh ginger, lightly smashed
1¼teaspoons kosher salt, plus more to taste
¼teaspoon baking soda
2medium heads chicory, core and outer stalks removed, inner stalks halved crosswise
2tablespoons scallion oil (see recipe)

Ingredient Substitution Guide

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Preparation

Step 1
Place water, ginger, 1 teaspoon of salt and baking soda in a large pot. Cover and bring to a boil over high heat. Add chicory and blanch until bright green, about 10 seconds. Remove from heat, run cold water into the pot, drain well and pat dry.
Step 2
Heat a wok or large heavy skillet over high heat. Add the scallion oil and ¼ teaspoon of salt and use a spatula to coat the pan with the oil. When a wisp of white smoke appears, add the chicory and toss it in the oil, using a chopstick to separate the leaves if they clump together. Stir-fry for 1½ minutes. Season with additional salt to taste. Place in a heated dish and serve immediately.