Читать книгу Chinese Food Made Easy: 100 simple, healthy recipes from easy-to-find ingredients - Ching-He Huang - Страница 17

SERVES 2

3 ripe tomatoes, sliced (see step 1)

500ml/18fl oz hot vegetable stock

2 eggs, lightly beaten

1 tablespoon light soy sauce

a dash of sesame oil

1 pinch of ground white pepper

1 tablespoon cornflour blended with 2 tablespoons cold water

1–2 sheets nori (dried seaweed), shredded

200g/7oz fresh silken dofu, diced into 1.5 x 1.5cm/1/2 × 1/2 inch chunks

1 large handful of spinach

2 spring onions, finely sliced

1 If you want to skin the tomatoes before slicing, cut a cross at the base of each one. Plunge them into a pan of boiling water for less than 1 minute, then drain – the skin will peel off easily. Finely chop the flesh, discarding the hard centre. However, most of the nutrients are underneath the skin so I don’t bother – also the dish is even quicker to prepare.

2 Add the tomatoes to the hot stock in the pan. Pour the whisked eggs into the broth, stirring gently. Add the soy sauce, sesame oil, pepper and blended cornflour and mix well.

3 Add the nori to the broth, followed by the dofu and heat for less than 1 minute.

4 Add the spinach and let it wilt slightly, then add the spring onions. Serve immediately.

This is my simple and healthy version of sweet and sour pork and will be unlike anything you have tasted in a Chinese restaurant. I hope it’s one you will love to cook time and time again. Instead of the crunchy batter, the crunchy roasted soya beans give texture and flavour.