Definitely a fusion dish drawing on India and Southeast Asia for inspiration, with some pure California thrown in as well.
INGREDIENTS:
4 cups mei quin, stems cut into 2 x ¼ inch batons, leaves shredded ¼ inch and reserved separately 2 medium leeks, white part only, cut into 2 x ¼ inch strips, washed 1 medium carrots, sliced thinly on the diagonal into 2 inch pieces 1 cup oyster mushrooms, torn into shreds, or 12 shiitake mushroom caps sliced finely 1 14-ounce package firm tofu, drained and cut into 1 inch pieces ½ cup roasted cashews 1-2 tablespoons garam masala/curry powder 2-4 tablespoons Meyer lemon juice 12 thin center slices of Meyer lemon ¼ cup cilantro sprigs, long stems removed 1 14-ounce can coconut milk 14 ounces vegetable stock A few drops of nam pla/nuoc mam* –OPTIONAL- Salt and pepper to taste Neutral flavored oil such as grape seed, sunflower, or peanut, as neededMETHOD:
Heat a large chef’s pan or wok over medium-high heat. When hot, add oil enough to coat the bottom. Add the mei quin batons and stir-fry until just tender. Remove from the pan and turn down the heat to medium. Add the leeks and cook under tender. Remove and add the mei quin.
Add oil to the pan and add the mushrooms, tossing to coat with water. Cook until tender and just getting crisp along the edges, adding water as needed if the mushrooms are cooking too fast or sticking. Transfer to the bowl with the leeks and mei quin.
Add a little oil to the pan and add the garam masala. Stir until the aroma comes up and the spices start to turn color. Add the vegetable stock and scrape the pan bottom to loosen up any bits on the bottom. Bring to a boil and reduce by half. Add the coconut milk and the carrots and stir. Bring to a boil and reduce by 50%. Add the cilantro and stir in. Taste. If you wish to add a more Southeast Asian flavor to it, add a few-just a few-drops of nam pla to the sauce as it cooks. You should be able to notice the taste right away.
When the sauce has thickened and reduced to around 2-3 cups, add the vegetables, including the mei quin leaves. As soon as they wilt, add the lemon juice and stir in. Taste. The flavor should be bright and floral. If you need to add more, add only a little at a time. When you can taste the lemon, add the tofu and cook to heat through. Add the lemon slices, stir and cook 30 seconds.
Scatter with the cashews and serve with rice or noodles.
Chef’s Notes:
*Nam pla, or nuoc mam, is a sauce made from fish and salt. It is used to add a definite “umami” hit to some dishes, but you have to be careful. It goes from a subtle but excellent baseline to a disaster in one drop. If you have not used it before, add it a drop at a time to dish and taste it after each addition. It is not soy sauce.
If you wish, you could use a Thai chili paste instead of garam masala, and you could add chilis if you like it hot.
Serves: 4
Source: Chef Andrew E Cohen
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