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Ingredients :
Serves 4-6
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450g / 1lb Chinese leaves
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25g / 1oz dried Chinese (shiitake)
mushrooms
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1 tbsp vegetable oil
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75g / 3oz smoked streaky bacon, diced
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2.5cm / 1 inch piece fresh root ginger,
peeled and finely chopped
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175g / 6oz chestnut mushrooms, thinly
sliced
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1.1 liters / 2 pints gluten-free chicken
stock
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4-6 spring onions, trimmed and cut into
short lengths
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2 tbsp dry sherry or Chinese rice wine
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salt and freshly ground black pepper
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sesame oil for drizzling
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Method :
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Trim the stem ends of the Chinese leaves
and cut in half lengthways. Remove the triangular core with a knife,
then cut into 2.5cm / 1 inch slices and reserve.
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Place the dried Chinese mushrooms in a
bowl and pour over enough almost-boiling water to cover. Leave to stand
for 20 minutes to soften, then gently lift out and squeeze out the
liquid. Discard the stems and thinly slice the caps and reserve. Strain
the liquid through a muslin-lined sieve or a coffee filter paper and
reserve.
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Heat a wok over a medium-high heat, add
the oil and, when hot, add the bacon. Stir-fry for 3-4 minutes, or
until crisp and golden, stirring frequently. Add the ginger and
chestnut mushrooms and stir-fry for a further 2-3 minutes. Add the
chicken stock and bring to the boil, skimming off any fat and scum that
rises to the surface. Add the spring onions, sherry or rice wine,
Chinese leaves, sliced Chinese mushrooms and season to taste with salt
and pepper. Pour in the reserved soaking liquid and reduce the heat to
the lowest possible setting.
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Simmer gently, covered, until all the
vegetables are very tender; this will take about 10 minutes. Add a
little water if the liquid has reduced too much. Spoon into soup bowls
and drizzle with a little sesame oil. Serve immediately.
Nutritional Facts per 100g :
energy
72kcals/297kj protein 4g carbohydrate 4g fat 5g fiber 0.09g sugar 0.6g sodium 0.55g
√ cow's
milk-free
√
egg-free
√
gluten-free
√
wheat-free
√ nut-free
√ seafood-free |
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