With Jasmine Rice & Baby Bok Choy
Kare-Kare is a classic and beloved Filipino stew made of meat and vegetables in thick and creamy peanut sauce. Filipinos often reserve Kare-Kare for big parties like town fiestas, christenings, even weddings. It’s a dish that’s both celebratory and celebrated.
Making Kare-Kare is an experience in itself. You’ll discover the rich flavors of not just the peanuts but also of the toasted ground rice. So in essence, even though the recipe is vegan, it’s still paying homage to the old way of making this dish because of these traditional ingredients.
In other words, this recipe proves you can have authentic-tasting Kare-Kare without animal products. So if you’re still asking if we can veganized this dish, yes! it’s very possible -and delicious too!
- 2/3 cup Jasmine Rice
- 1 Onion
- 2 cloves Garlic
- 1 Eggplant
- 7 ounces Baby Bok Choy
- 1 Scallion
- 2 tablespoons Peanuts
- 1 tablespoon Tomato Paste
- 3 tablespoons Tamari
- 1/4 cup Peanut Butter
- 2 tablespoons Vegetable Oil
- 1 teaspoon Salt & Pepper To taste
- Measure out 1/2 cup of the jasmine rice and set aside. Add the remaining jasmine rice to a large pot over high heat. Toast the rice, stirring constantly, until it browns slightly and smells nutty, about 5 to 8 minutes.
- Transfer the toasted rice to a food processor and pulse into a coarse powder.
- Peel and thinly slice the onion. Peel and mince the garlic. Trim the eggplant and cut into 1-inch cubes. Roughly chop the baby bok choy into 2-inch pieces. Thinly slice the scallion. Roughly chop the peanuts.
- Add reserved 1/2 cup jasmine rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook until rice is tender and water is absorbed about 12 to 15 minutes. Let stand for 10 minutes and then fluff with a fork.
- Return the large pot to medium-high heat with 2 tbsp vegetable oil. Once hot, add sliced onion, minced garlic, and cubed eggplant. Cook, stirring occasionally, until the eggplant softens slightly, about 5 to 7 minutes.
- Stir in tomato paste and season with ¼ tsp salt and 1/2 tsp pepper. Cook until the tomato paste is fragrant, an additional 1 to 2 minutes.
- Add the toasted rice, chopped bok choy, tamari, peanut butter, and 1 1/3 cups water to the pot. Stir well to combine and bring to a boil. Cover, reduce to heat to low, and simmer stew until thickened, about 5 to 7 minutes.
- Divide the jasmine rice between large bowls or plates and top with the Filipino peanut stew. Garnish with chopped peanuts and scallion.