A trip to Jungle Jim's yesterday inspired last night's Asian dinner. I started by making a lemongrass/ginger broth and added shiitake mushrooms, carrots and baby bok choy. In went the vegetable dumplings, and we had an awesome soup. I served edamame and sauteed spring rolls and we had a meal. Perfect for a chilly evening.
The simple broth recipe came from my Gisslen Professional Cooking text book:
4 stalks Lemon grass
1 oz Ginger root, peeled and sliced
4 Scallions, sliced, including green part
1 qt Water
to taste Sea salt or Soy sauce
as needed Cilantro leaves
Trim off and discard the tops of the lemon grass stalks. Crush the bases, then chop coarsely.
Combine lemon grass, ginger, scallions and water in saucepan. Simmer 10-15 minutes until the water is lightly flavored. Strain and season to taste with sea salt or soy sauce.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment