Interested in a more plant-based lifestyle but afraid of losing flavor? Looking to spice up your go-to salad lunch? Maybe you're interesting in a citrus treat for the season. This week's recipe hits all those marks and then some.
Fat Choy is a restaurant in New York City wowing customers with its inventive, flavorful and totally vegan Chinese dishes. The menu offers everything from sticky rice dumplings to salt and pepper cauliflower rice rolls, but today, we're sharing the recipe for Fat Choy's popular and vibrant seasonal citrus salad.
See also: Weekly Recipe: Wagyu Gyoza by Kumi
This delightful dish incorporates sumo oranges, a special fruit with Japanese origins. These oranges are bigger than your usual grocery store fare and are named for the little top-knot bump on their head.
Fat Choy Chef and Owner Justin Lee combines sumo oranges with tangerines, nagami kumquats with castelvetrano olives, lemon juice and scallions to create. The recipe also calls for a home-made XO sauce made from minced or food-processed ginger, garlic and scallions slowly cooked in olive oil with whole dried chili, dried citrus peel, smoked pimenton, salt, sugar and monosodium glutamate (msg).
Enough talk about the dish, let’s learn how to actually make it!
Photography by: Courtesy of Fat Choy