Salad of Lightly Poached Mung Beans, Shoots, Sprouts and Sesame Fried Tofu

Serves 4

Ingredients:

2 cups/500 ml water
1/2 cup/125 ml soy sauce
2 ½ inch/6 cm piece fresh ginger, peeled and thinly sliced
8 ounces/225 g sprouted mung beans
2 ounces/60 g onion sprouts
2 ounces/60 g alfalfa sprouts
6 ounces/170 g pea shoots
3 tablespoons/50 ml soy vinegar
1 ½ tablespoons/25 ml mirin
5 tablespoons/75 ml grapeseed oil
3 cups/750 ml vegetable or peanut oil for deep frying
8 ounces/225 g thinly sliced lotus root, patted dry with paper towels
14 ounces/400 g firm tofu
3 ½ ounces/100 g sesame seeds

Method:

In a medium saucepan, place the water, soy sauce and ginger. Add the mung beans and bring the cooking liquid nearly to a boil. Remove the pan from the heat and strain the beans. Allow the beans to cool. Discard the ginger. The beans should still be crunchy. Mix the onion sprouts, alfalfa sprouts and pea shoots together in a large bowl.  Add the mung beans and toss to combine.

Place the vinegar and mirin in another large bowl. Slowly add the grapeseed oil, whisking constantly until the mixture is well blended. Set the salad and dressing aside while preparing the tofu and lotus root.  Cut the tofu into 8 finger-length rectangles. Place the sesame seeds in a medium bowl and roll the tofu in the sesame seeds to coat. Heat the vegetable or peanut oil in a medium saucepan or deep fryer to 375°F/190°C.

Add the lotus root slices to the hot oil and cook until golden and crisp. Using tongs, transfer the fried lotus root chips to paper towels to drain. Deep-fry the tofu in the hot oil for 2 to 3 minutes, or until golden. 

Using tongs, transfer the fried tofu to paper towels to drain. Pour the dressing over the salad and toss well to coat. Mound the salad in the center of four plates. Top with the fried lotus root chips and tofu and serve.

Udon Noodles with Asian Mushrooms, Eggplant and Chili Pepper 

Serves 4

Ingredients:
 
8 ounces/225 g udon noodles
2 Thai eggplants, sliced, salted and left to stand for 10 minutes
2 Japanese eggplants, sliced, salted and left to stand for 10 minutes
3 tablespoons/50 ml peanut oil
½ onion, thinly sliced
2 garlic cloves, minced
1 serrano chili, finely chopped
2-inch/5-cm piece fresh ginger, peeled and chopped  
3 ½ ounces/100 g wood ear mushrooms, cut into strips
3 ½ ounces/100 g enoki mushrooms, ends trimmed
4 shitake mushrooms, stemmed, thickly sliced
3 baby bok choy, quartered 
2 scallions/green onions, chopped
3 tablespoons/50 ml soy sauce
3 tablespoons/50 ml sweet chili sauce
5 drops toasted sesame oil
½ bunch fresh cilantro, for garnish

Method:

Prepare the vegetables. Rinse the salt off of the eggplant slices and pat dry.  Preheat a large wok over high heat. Add the oil.  

Add the onions and stir fry for 1 to 2 minutes.  Add the eggplant slices and stir fry for 2 minutes.  Add the garlic, chili and ginger and stir fry for 1 minute. Add all of the mushrooms, bok choy and scallions, and stir fry for 2 minutes. 

Bring a large saucepan of water to a boil over high heat.  Add the udon noodles and cook for 4 to 5 minutes, or until tender.  Add the soy sauce, sweet chili sauce and the sesame oil and toss.  Strain the noodles and add to the wok. Toss well to coat.

Transfer the stir fry to plates.  Garnish with the cilantro and serve.

Ripe Mango with Chili, Lime Zest and Honey

Serves 4

Ingredients:

2 ripe mangoes
Zest of 2 limes, finely chopped
¼ red jalapeño chili, finely chopped
5 tablespoons/100 g pure honey
Fresh mint sprigs for garnish

Method:

Remove the skin from the mangos. Standing each mango upright, remove the flesh from the center pit by cutting a thick lengthwise slice from each broad side. Lay the mango slices on the work surface and cut them crosswise into thin slices. 

Arrange the mango slices on 4 plates.  Stir the lime zest, chili and honey in a small mixing bowl to blend.  Pour the honey mixture over the mango. Garnish with the mint sprigs and serve.