After falling in love with David Chang’s Octo-Vinaigrette at J’s house, I had a stroke of genius – this was the way to get the chard down! The strong chard could easily stand up the the vin, and with some shrimp and noodles, it would make a perfect whole meal.
I had gotten a quick lesson on knife skills when eating with J, who spent several years as a line chef in some pretty happening restaurants while in college, and had plenty to teach me about how to chop things. Sadly, I’m still abysmal, a problem I blame mostly on my poor depth perception. I figure that chopping things too big prevents injury. Despite this, I did decide to follow the recipe exactly and chop the ginger. I loved the vin so much the first time that I couldn’t see my way clear to mucking around with it.
Apparently I’m incapable of not mucking around with recipes though, because I only had green garlic, and none of the chiles he called for. For the chile, I added a dash of chile garlic sauce, and didn’t notice much difference. Also, it was garlic-y enough for my taste with the green garlic.
There’s nothing fancy in this concept – it totally works for a weeknight meal.
Boil Chinese noodles according to package directions. Blanch chard. Heat shrimp until pink. Serve in a big pile with plenty of Octo-Vinaigrette (see below).
2 Tbs finely chopped ginger
2 Tbs chopped garlic
1/4 C rice vinegar
1/4 C light soy sauce
2 Tbs neutral oil
1/4 tsb sesame oil
1 1/2 Tbs sugar
some sort of chile (I heartily recommend a pinch of that ubiquitous Vietnamese red chile-garlic sauce)