Indo-Chinese vegetable hot and sour soup

For all lovers of Indo-Chinese cooking an all time favourite has to be a vegetable hot and sour soup served with sliced green chilli in vinegar.   This is our version of a classic.

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What do I need to make it?

  • 1 small carrot finely chopped
  • 5 baby corns sliced thinly
  • Handful of mangetout thinly sliced
  • Handful of shredded cabbage
  • 1 small onion chopped
  • Half a green pepper finely chopped
  • 2 green chillies finely chopped
  • 1 inch piece of ginger minced
  • 4 cloves of garlic minced
  • 2 mushroom or vegetable stock cubes
  • 50 gms of silken tofu chopped into small cubes
  • 2 teaspoon corn flour
  • Handful of fresh coriander chopped for garnish
  • 1/2 tsp white pepper
  • 2 tsp Tamari soya sauce (gluten free)
  • 2 tsp rice vinegar
  • 1 tsp spiced black rice vinegar
  • 2 tbsp vegetable oil

How much will I make?

2 large hearty bowls

How do I make it?

Heat a pan with the oil in it.   Saute the minced garlic and ginger for thirty seconds before adding the chopped onions, green peppers and green chillies.   Cook on medium heat for 5 minutes (do not brown) and then add the remaining vegetables keeping the tofu aside.   Sprinkle the white pepper powder and add the stock cubes with a litre of water.   Bring to a boil and simmer over low heat for 10 minutes.   Add the soya sauce and vinegar and adjust the seasoning if necessary.   Dissolve the corn flour in a little bit of water and add to the soup.   Allow the soup to thicken a bit before switching off the heat.   To serve, place some of the tofu in a bowl – pour the hot soup over it and garnish with fresh chopped coriander.

 

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Stir fried choi sum and mushrooms

Last night we had a Malaysian meal of chicken Rendang with brown rice soba noodles – the ingredients for the Rendang came pre-packaged but the simplicity of the dish has inspired me to make it from scratch next time.  I served the Rendang with some stir fried choi sum and mushrooms which was relatively quick and easy to make.   Both of us enjoyed the vegetable accompaniment so we have decided to share it with you.

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What do I need to make it?

  • 2 bunches of choi sum – washed and chopped to 3 inch pieces
  • 4-5 chestnut mushrooms chopped into bite size pieces
  • 1 small onion sliced
  • 1 clove of garlic minced
  • 1/2 tsp crushed red chili
  • 1 tsp spiced black rice wine vinegar
  • 1 tsp sesame oil
  • 2 tsp vegetable oil
  • Salt to taste

How much will I make?

Serves 2 generous portions

How do I make it?

Heat wok and add vegetable oil.  Add garlic and stir fry for 30 seconds before adding the crushed red chili and repeating the process.  Add the sliced onions and stir fry for a couple of minutes before adding the mushrooms.  Cook for a couple of minutes before adding the choi sum and cooking for another five minutes.  Adjust the seasoning and drizzle the spiced black rice vinegar and sesame oil.  Serve hot.