Braised Winter Vegetables au Vin (Meat-Free Version of Coq au Vin)

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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 Stew Soup:

Leftover veggies au vin, from above

1/4 cup creme fraiche

1/4 cup leftover eggplant puree, from another recipe from this show