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Tofu
and Baby Bok Choy Soup
A light, refreshing soup full of ginger flavour |
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handful
of mushrooms, shitake, morel, or oyster, finely chopped
6 cups chicken or vegetable stock
½-1 tbsp finely chopped ginger
10 sprigs of coriander, leaves picked, roughly chopped
6 ounces of baby bok choy, leaves trimmed and separated
10 ounces medium firm tofu, rinsed, drained, and cut into
½ inch cubes
salt
freshly ground pepper
2 scallions, thinly sliced diagonally
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Pour stock
into pot and bring to a gentle boil over medium heat. Reduce
heat to medium low and add ½ tbsp. ginger, mushrooms
and cook for 2-3 minutes until slightly tender.
Add bok
choy and tofu and cook until bok choy is just tender. Adjust
seasoning with salt, pepper, ginger (if desired) and chopped
coriander. Serve hot and garnish with thinly sliced scallions.
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Very
Quick Bok Choy Kimchi
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3 garlic
cloves, peeled and finely chopped
2 tablespoons sugar
2 Thai bird eye chiles, seeded and finely chopped
3 tbsp. canola oil
½- 1 tablespoon fresh ginger, peeled, finely chopped
Thai fish sauce (to taste)
4 green onions, cut into thin pieces
1 ½ pounds bok choy., washed and thinly sliced on a diagonal
salt to taste
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Place
finely chopped garlic, ginger, sugar, chiles, canola oil
and a 1 tbsp. fish sauce. Mix well and taste. It will should
be spicy, garlicky and also have a slight taste of the fermented
fish sauce. Readjust the flavour mainly with the canola
oil and fish sauce. Season with salt and pepper if needed.
Mix
the sliced green onions and thinly sliced bok choy. Lightly
season with salt and pepper (remember the dressing is also
a tad salty). Pour over the dressing and mix well. Let sit
for a minimum of 6 hours or better overnight. Or if just
really hungry for some spicy bok choy eat immediately.
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Spicy
Broccoli Vegetable Saute
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1 pound
broccoli
1 pound cauliflower
½ pound turnip
1 small onion
small handful baby carrots
1 inch small knob fresh ginger
4 garlic cloves
1 thai chili
3 tablespoons canola oil
salt
pepper
½ teaspoon cumin seed
1 ½ teaspoons mustard seed
3 tablespoons chopped coriander
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Trim and
peel broccoli and cut flowerets into small pieces. Repeat
with cauliflower. Peel turnips and cut into sixths or eighths
depending on size. Dice onion fine. Slice baby carrots in
half and parboil for a minute or so and drain. Parboil broccoli
and cauliflower each for about 2 minutes and drain. Peel and
chop garlic, ginger and chili very fine.
Heat canola oil in a large saucepan. When hot add cauliflower,
turnips and onions.
Saute
for a few minutes until slightly browned. Add broccoli, carrots
and season with salt and pepper, Add the cumin seed and mustard
seed. Toss the vegetables well and cook for another minute
or so to heat the vegetables through. Add the chopped garlic,
ginger and chili. Check the doneness of the vegetables. There
should be a slight crunchiness to them. Check the seasoning
and adjust with salt and pepper if needed. Toss in the chopped
coriander and serve immediately. |
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Mushroom
Soup with Greens |
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5-6 cups chicken or vegetable stock
4 ounces mixed mushrooms (or one type), thinly sliced
2 tbsp. unsalted butter
salt
1 shallot finely minced
2 garlic cloves, finely minced
2 sprigs thyme, leaves pulled off and roughly chopped (tarragon
is a nice substitute)
½ cup frozen or fresh peas
2 tbsp. soy sauce
2 tsp. canola oil
fresh cracked pepper
2 cups mixed greens, roughly chopped (any type, even baby spinach
or even mixed vegetable greens)
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Heat medium sized soup pot over medium high heat and melt
butter. Add shallots, mushrooms, garlic, thyme and season
lightly with salt and pepper. Cook stirring until mushrooms
are tender (a few minutes). Add the peas and cook for a
minute or two.
Cover with the broth and bring to a boil. Let simmer gently
for 5-10 minutes for the flavours to mix. Add the canola
oil, soy sauce and some fresh black pepper. Check seasoning
and adjust with salt or soy sauce, and pepper. Place a small
handful of greens each of four bowls and ladle some of the
broth and mushrooms into each bowl and enjoy.
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