18th nov. 2007 written update

VEGETABLE HOT AND SOUR SOUP

Ingredients

Bamboo shoot, chopped 1 medium slice

French beans, chopped 4-6

Carrot, grated medium

Bean sprouts cup

Cabbage, shredded small

Fresh button mushrooms, chopped 2 medium

Green capsicum, chopped medium

Oil 2 tablespoons

Onion, chopped 1 small

Garlic, chopped 2-3 cloves

Celery, chopped 2 inch stalk

Ginger, grated 1 inch piece

Dark soy sauce 2 tablespoons

Green chilli sauce 2 tablespoons

Vegetable stock 4-5 cups

Salt to taste

Sugar teaspoon

White pepper powder teaspoon

Cornflour 3 teaspoons

Vinegar 2 tablespoons

Spring onion greens, finely chopped 1 stalk

Chilli oil 1 tablespoon

Method

1. Heat oil in a deep pan. Add onion, garlic, celery and ginger and saut for a minute.

2. Add bamboo shoot and stir. Add French beans, carrot, bean sprouts, cabbage and mix.

3. Add mushrooms and continue to saut.

4. Add dark soy sauce, green chilli sauce and vegetable stock. Mix and add green capsicum, salt, sugar and mix. Add white pepper powder and mix.

5. Add cornflour mixed in a little water and cook till the soup thickens slightly.

6. Add vinegar and stir.

7. Pour into individual soup bowls. Garnish with spring onion greens, drizzle a little chilli oil and serve piping hot.

STEAMED GINGER CHICKEN WITH ASIAN GREENS

Ingredients

Boneless chicken legs, 1 inch pieces 4

Lemon juice 1 tablespoon

Ginger, grated 2 inch piece

Salt to taste

Black pepper powder teaspoon

Cabbage 4-5 leaves

Sesame oil 2 teaspoons

Broccoli, florets, blanched medium

Pak choy, roughly cut 4

Garlic, chopped 10 cloves

Soy sauce 1 tablespoon

Method

1. Take chicken pieces in a bowl. Add lemon juice, ginger, salt and black pepper powder and mix. Set aside to marinate for fifteen minutes.

2. Heat water in a steamer. Place a few cabbage leaves in a slotted pan. Place the marinated chicken pieces over them. Keep the slotted pan in the steamer, cover and steam till the chicken is cooked.

3. Heat oil in a pan. Add broccoli florets, pak choy and saut for two minutes. Sprinkle a little water. Add garlic, soy sauce and a little more water. Cook till the vegetables soften slightly.

4. If you want you can grill a few pieces of steamed chicken over a griller.

5. Transfer the greens into a serving plate. Place the chicken pieces over them and serve hot.

CHILLI LEMON STEWED VEGETABLES WITH NOODLES

Ingredients

Cauliflower florets, sliced finely 7-8

Fresh button mushrooms, sliced 7-8

Corn niblets cup

Spinach 5-6 leaves

Green capsicum, inch pieces 1 small

Red capsicum, inch pieces medium

Yellow capsicum, inch pieces medium

Bean sprouts cup

Tomatoes, 1 inch pieces 2 medium

Noodles, boiled cup

Olive oil 2 teaspoons

Lemon grass, chopped 2 stalks

Green chillies, sliced 2

Vegetable stock 4 cups

Salt to taste

Black peppercorns, crushed 5-6

Method

1. Heat olive oil in a deep pan, add cauliflower and mushrooms and saut. Add lemon grass and mix. Add green chillies and continue to saut.

2. Add noodles, vegetable stock, salt and crushed black peppercorns and stir. Let it come to a boil.

3. Add corn, hand torn spinach leaves and three coloured capsicums and continue to cook. Add half the bean sprouts and mix.

4. Place tomato pieces in a serving bowl and pour the stewed vegetables with noodles over.

5. Serve piping hot garnished with the remaining bean sprouts.

Thanks for taking the time and writing this.

Thanks for taking the time and writing this.

Thanks for the lovely update.

thanks a lot for this ...i was going to see the video to get the recipe for the chicken recipe and u saved me the time