Braised Winter Vegetables Au Vin

Meat-Free Version Of Coq Au Vin

canola oil, to cook
1 tablespoon minced ginger
1 tablespoon fermented black beans
1 tablespoon minced thai bird chiles
12 cloves garlic, peeled, chopped
2 diced red onions
2 large carrots, 2-inch pieces
2 stalks cut celery, 2-inch pieces
2 heads fennel, cored and thickly sliced
1 cup shaoxing wine
1 bottle red wine
3 large sweet potatoes, peeled, quartered
3 large yukon gold potatoes, peeled, quartered
2 cups chick peas
2 bay leaves
2 sprigs fresh thyme
1/2 cup dark soy sauce
4 cups vegetable stock, to cover
4 baby bok choy, split
salt and black pepper, to taste
sliced scallions, for garnish

In a hot stockpot coated with oil, brown ginger, black beans, chiles, garlic and onions for about 3 minutes. Add carrots, celery and fennel. Season. Deglaze with wines and add the potatoes and chick peas. Add the bay, thyme and soy sauce and check for seasoning. Add vegetable stock to cover and bring to a slow boil. Simmer for 1 to 1 1/2 hours until potatoes are fully cooked. For the last 10 minutes of cooking, add the bok choy and check again for flavor. In a large bowl, fill it with the vegetables and sauce. Garnish with scallions.

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