Holy moly is this a delicious recipe. I love spice, I love potatoes (you know this by now) and I love a smoky flavor in soups/stews. I also love easy, simple ingredient recipes. This one is basically just adding ingredients to a pot and roasting 2 veggies. The only 'hard' part is soaking the beans overnight. I mean really though, how
The inspiration for this recipe comes from the version of san choi bao I grew up eating at the original Phoenix Garden in New York's Chinatown. That version features minced squab stir-fried with pine nuts and finely diced water chestnuts and vegetables. This thing is all about texture as the mix of crunchy, crisp, and tender bits comes together in your mouth, and it works just as well with a new set of vegetable-based ingredients.
Thanksgiving is underway. I've written 4 recipes so far that I will be sharing soon. I'm already pooped, haha! So many exciting things are happening, that will be revealed later, but for now, let's get to some yummy skillet cornbread, ok? In other words, the best cornbread I've ever had. Are you wondering why I named it Magic Skillet Cornbread?