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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
In the Khmer kitchen, black pepper and lime juice are combined to make a sharp, pungent dipping sauce called tuk meric. In this recipe, we apply those flavors to a vegetable stir-fry. The sweetness of the carrots is enhanced by the acid and spice of the lime and peppercorns, while a bit of oyster sauce adds umami. We like the addition of greens here, especially baby bok choy, which retains its crunch, but you can substitute green cabbage or mustard greens. Like all stir-fries, this comes together quickly, so have all your ingredients prepped and ready before you begin.
tablespoons black peppercorns, coarsely cracked
cup lime juice, plus lime wedges to serve
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