I saw a funny photo on Facebook last month, maybe staged, but it made me laugh: “The Chinese Rest. Assoc. of the United States would like to extend our thanks to The Jewish People. We do not completely understand your dietary customs … but we are proud and grateful that your G-d insist[s] that you eat our food on Christmas.”
At the turn of the century, Jews and Chinese “were the two largest non-Christian immigrant groups,” according to a source cited by Adam Chandler in an article last year in the Atlantic. Chinese restaurants were often open on Sundays when other Christian-owned restaurants were closed, so Jews and Chinese, linked “by otherness,” ate there and ate together. It couldn’t have hurt that Chinese food does not mix dairy and meat, so all a Jewish customer had to do for a pseudo-kosher dining experience was avoid the pork and shellfish.
I love the idea of a culinary tradition that links otherness. Food is often an entry point to learning about new cultures, and serves as a reminder of the diversity around the world. In 2016, I’ll spend some time in this column exploring cuisines from countries and traditions that in some way have been important to the Jewish people over the years.
We’re lucky to have so many remarkable Asian markets thriving in the Bay Area, and I am continually inspired by the vegetables I find there — pea shoots, Chinese celery, long beans and leafy greens of all sizes. I shop with pure optimism, confident that one day something I pluck from the tendril jungle will open the door to my children’s adoration of all things green. Sadly, bok choy was not the lucky soldier, although the grownups had a grand time eating all four helpings. Both the salmon and the bok choy make for quick weeknight meals. Just add rice.
Ginger Soy Salmon
Serves 4
1 Tbs. and 1 tsp. peanut oil, divided
1½ Tbs. grated fresh ginger
2 tsp. minced garlic
½ cup red wine
¼ cup soy sauce
¼ cup balsamic vinegar
1½ Tbs. honey
2 lbs. salmon filet, skin removed
1 tsp. salt
plenty of freshly ground black pepper
2 Tbs. scallion, minced
Preheat oven to 375 degrees. Heat 1 Tbs. of the oil in a small saucepan. Add ginger and garlic, sauté 30 seconds. Add red wine, soy sauce, balsamic and honey. Cook for 15-18 minutes until sauce is reduced by half. Remove from heat and cool.
Rub the bottom of a baking dish with remaining teaspoon of oil. Cut salmon filet into four equal pieces; season them with salt and pepper. Arrange in a single layer in greased dish.
Pour 2/3 of glaze over the fish and turn to coat evenly. Bake in preheated oven for 12-18 minutes depending on the thickness of the filets. Drizzle with glaze and garnish with scallion.
Braised Bok Choy
Serves 4
1 Tbs. vegetable oil
8 heads baby bok choy, trimmed and halved lengthwise
1 large clove garlic, sliced thin
1/3 cup vegetable or chicken stock
2 Tbs. soy sauce
1 Tbs. rice vinegar
½ tsp. sesame oil
Heat oil in a large skillet over medium-high heat until hot but not smoking. Add bok choy. Cook until glossy and golden in places on one side. Flip using tongs and add garlic. Cook 1 more minute.
Add stock, soy sauce and rice vinegar. Cover. Reduce heat to medium-low and simmer until bok choy is tender, about 5 minutes.
Transfer bok choy to a serving platter. Keep cooking liquid at a simmer in the skillet until reduced by half. Stir in sesame oil. Pour over bok choy and serve.
Josie A.G. Shapiro won the 2013 Man-O Manischewitz Cook-Off, is the co-author of “The Lazy Gourmet” and works at the JCC of San Francisco. Her columns alternate with those of Faith Kramer. Her website is www.thechickencontests.com.