With oven-cured Concerto® Grape Tomatoes and Fresco® Mini Cucumbers, lime and ginger, try this pan-Asian appetizer on your favorite foodies. It’s light, fun and beautiful.
- Remove the 12 largest Shanghai Bok Choy leaves from their stems and set them aside, uncovered. Pat dry, if wet.
- Chop remaining bok choy.
- Cut Concerto® Grape Tomatoes in quarters length ways. Season with salt, black pepper, thyme and pinch of sugar. Toss in the olive oil and half of sliced garlic clove.
- Place on a baking tray and dry in a low oven (180 degrees) for 1 hour.
- Cut the hot pepper in half. Remove seeds. Cut flesh into a fine julienne.
- Using a mandolin, cut cucumber into long spaghetti-like strands.
- Peel and cut the ginger into fine match sticks. Place them into a pan and cover with water. Bring to the boil and drain. Repeat this process twice more.
- Cook noodles as directed on package.
- Heat sesame oil in a heavy skillet over a medium heat.
- Add ginger “match sticks” and half of the sliced garlic clove, cook for 10-15 seconds
- Add bok choy and gusto pepper, sauté until tender.
- Remove from heat. Mix with cooked noodles, Fresco® Mini Cucumber spaghetti and cured Concerto® Classic Grape Tomatoes.
- Shake or stir soy lime dressing and add salt to taste.
- For each roll, take 2 of the leaves you saved and lay them out in the shape of an 8, with the farthest leaf overlapping the nearest. Much like preparing any wrap, spoon out noodle salad mixture onto the closest leaf.
- Roll into a 1.5-inch thick roll.
- Cut into 1.5-inch thick pieces.
- Finish with a sprinkle of chopped purple shiso.
- Serve with remaining dressing as a sushi-style dip.