Braised Winter Vegetables au Vin Meat Free Version of Coq au Vin

Ingredients

• 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
• Leftover veggies au vin, from above
• 1/4 cup creme fraiche
• 1/4 cup leftover eggplant puree, from another recipe from this show

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