I don't like to admit it, but vegetable side dishes sometimes get short shrift when it comes to my meal planning. I'll often get so involved with making an entree that come dinner time, I'll quickly steam up some greens or just forgo them altogether. Not that anything is wrong with steamed broccoli or spinach, but sometimes they get, well, monotonous.
Lately, I've found myself trying to come up with a new vegetable side for Southeast Asian entrees such as Vietnamese Clay Pot Chicken and Coconut Chicken Adobo. I'm used to steaming or just stir-frying bok choy with a bit of soy sauce or fish sauce, but decided earlier this week to make a fragrant coconut-y version with coconut milk and toasted coconut flakes. It came out so well the first time I made a few other adjustments such as adding sesame oil and sesame seeds.Read More