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Emerald Eye Stew 3 dried shiitake mushrooms 2 tbsp white miso 2 tbsp shoyu 2-cm piece ginger, unpeeled and cut into 4-5 thin slices 50g runner or French beans 50g broccoli 1tbsp sesame oil 200g tofu, cut into 3-cm squares 1 small clove garlic, crushed 50g pak choy, cut into 2-cm squares 50g watercress, cut into 2-cm squares 1 Chinese cabbage leaf, cut into 2-cm squares 1 tbsp arrowroot cooked cous cous to serve Place 1 litre water, the mushrooms, miso, shoyu and ginger slices in a flameproof casserole. Slowly bring to the boil, then reduce the heat and remove the mushrooms. Cut the stems off, discard, then slice the caps. Put them back in the casserole. Add the beans and broccoli and simmer for 2 minutes. Meanwhile, heat the oil in a frying pan and fry the tofu for a couple of minutes. Remove the tofu using a slotted spoon and place in the casserole. Briefly fry the garlic in the frying pan and add it to the stew along with any remaining oil. Add the pak choy, watercress and Chinese cabbage to the casserole and turn the heat to low. In a cup, mix the arrowroot with 2 tbsp cold water and stir until smooth. Add it to the stew, stirring constantly to prevent lumps. It should only take a few minutes for the stew to thicken. Serve on top of cooked cous cous.
Sizzling Soba 500g soba noodles 1 tbsp sesame oil 1 small onion, sliced 50g carrots, cut into matchstic 50g celery 4 Chinese cabbage leaves, sliced 4 tbsp shoyu 3-cm piece ginger, grated Cook the noodles according to the packet instructions. Drain and rinse thoroughly. Heat the oil in a large wok or frying pan until hot. Add the onion and stir-fry for 1 minute, then add the carrots and the celery. Stir-fry for a few minutes. Add the noodles, mixing them well with the vegetables, followed by the Chinese cabbage and season with shoyu. Remove from the heat. Squeeze the juice of the grated ginger over the mixture and serve immediately. All
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