Ok, so it’s a little tenuous, but PLEASE tell me someone got the reference to that? I’m channeling my inner Julia, complete with heels and pearls. This dish is super easy and versatile, because you can use any protein source you happen to have on hand. Musically, I suggest something with a little island flava’ for this dish… The Legend album by Bob Marley & The Wailers will do quite nicely.
Start by preparing the following ingredients:
- 2 tbsp coconut oil (or some other vegetable-based)
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- about 3-4 cups of your protein of choice: 1 package of shitake mushroom “feef”, cubed tofu, seitan, fikken, etc.
- 1 can coconut milk
- 2 tbsp soy sauce
- 10 lime leaves (remove before serving just like you would a bay leaf)
- 3 cups Chinese greens (e.g. bok choy, you-choy, gay-choy, etc.)
- 2 tsp chili oil
- 1/2 cup water or veggie broth
- 1 cube veggie broth if you used water and not straight veggie broth
- about 1.5 cups of dehydrated mushrooms (soak in warm water for a few minutes before using)
Heat the oil over medium heat in a large wok or frying pan and then add the garlic and onions. Cook until brown and fragrant. Add your protein of choice and cook until golden. Add coconut milk, veggie broth, lime leaves and chili oil. Simmer for a few minutes – normally you don’t want to boil coconut milk because it gets a little oily, but this dish is already a little oily so it’s all good. Not gross oily, just yummy oily. Anyhoo, once it’s been cooking for a while and has thickened up a little, add your greens and mushrooms. Cook for a few minutes or until the greens brighten in colour. Best served over rice noodles or brown rice, because they’ll soak the sauce up nicely. But really you can eat it any way you want — who am I to tell you what to do? *Grin*