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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Noodles with oriental mushrooms

If you love mushrooms like we do, then here’s simple recipe to add to your repertoire.  It can be pulled together relatively quickly if you are pressed for time.

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What do I need to make it?

  • 250 gms assorted oriental mushrooms sliced (we used pink, yellow and grey oyster mushrooms with some shitake mushrooms)
  • 2-3 cloves of garlic minced
  • 1 Thai red chilli chopped
  • 2 tsp soya sauce
  • 2 tsp spiced black rice vinegar
  • 2 tsp Shaosin wine
  • 2 tsp oil

How much will I make?

Serves 2

How do I make it?

Heat a large pan and add the oil to it.   Toss in the garlic and chopped red chilli and saute for a few minutes before adding the mushrooms.   Cook over medium heat for 10 minutes and then add the soya sauce, vinegar and wine.   Give it a good mix and switch off the heat.   Adjust seasoning and serve on a bed of noodles (we added some toasted sesame seed oil and chopped spring onion to the noodles).

Vietnamese vegetable summer rolls

Tonight was a journey into the unknown as we prepared a Vietnamese inspired summer roll for dinner.  The dish is  a blend of South East Asian flavours (primarily Chinese) wrapped in a rice paper roll.  We came across the rice paper on one of our shopping trips to Wing Yip (a large Oriental supermarket in Croydon) and finally got to use it tonight.  We are hooked and will experiment a bit more with different fillings – we think once you have tried Vietnamese style rolls you will reconsider traditional fried spring rolls.

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What do I need to make it?

  • 1 medium onion
  • 1/2 green pepper
  • 1/2 red pepper
  • 2 sticks of celery
  • 6-8 closed cup mushrooms
  • 50 gms sweet corn
  • 1 small courgette
  • 3 cloves of garlic minced
  • 1″ piece of ginger minced
  • 1/2 tsp crushed red chilli
  • 2 tsp soy sauce
  • 2 tsp Shaosin wine
  • 1 tsp rice wine vinegar
  • 1 tsp spiced black rice vinegar
  • 1 tsp honey
  • 1 tsp toasted sesame oil
  • 2 tbsp vegetable oil
  • Small handful of chopped coriander
  • Salt to taste

For the garnish

  • Small handful of basil finely chopped
  • 3-4 sprigs of spring onion chopped
  • 4-5 leaves of lettuce shredded
  • 8 Vietnamese rice papers
  • Thai sweet chilli sauce to taste
  • Chinese red chilli sauce to taste

How much will I make?

8 summer rolls

How do I make it?

Chop all the ingredients into even sized pieces.  Heat oil in a pan and add the ginger, garlic and crushed red chillies.  Stir fry for 30 seconds before adding the peppers, onions and celery.  Cook for 5 minutes before adding the remaining vegetables.  Cook till done and then add the soy sauce, rice vinegars, rice wine and toasted sesame oil.   Adjust the seasoning and then add the chopped coriander.   Switch off the heat and keep mixture aside.

Soak the rice paper in warm water for a couple of seconds and once soft layer with lettuce, a pinch of the basil, spring onion and a tablespoon and a half of the cooked mixture.  Drizzle a little Thai sweet chilli sauce and Chinese red chilli sauce – wrap – enjoy.