Bok Choy, Baby Corn and Leeks in a Coconut Emulsion Recipe
How to make Bok Choy, Baby Corn and Leeks in a Coconut Emulsion
Herb infused and steamed leeks, baby corn and bok choy served with a coconut ginger emulsion.
- Total Cook Time 40 mins
- Prep Time 10 mins
- Cook Time 30 mins
- Recipe Servings2
Ingredients of Bok Choy, Baby Corn and Leeks in a Coconut Emulsion
- 2 medium sized leeks- trimmed and cleaned, white part
- 1-2 sprigs thyme
- 1 torn bay leaf
- 1 1/2 tsp chopped ginger
- A few coriander stems
- 3-4 black peppercorns
- 1/2 liter vegetable stock
- 20 gm baby corn
- 4-5 leaves bok choy
- 1 stalk lemon grass
- Few lime leaves
- 200 ml coconut milk
- Juice of 1/2 a lime
- 1 tsp sweet chilli sauce
- 1 Tbsp rice wine vinegar
How to Make Bok Choy, Baby Corn and Leeks in a Coconut EmulsionHideShow Media
In a pan add the ginger, bay leaf, black peppercorns, vegetable stock, coriander stems, spring onions and lemon grass stalks to create an aromatic steam boat.
Place a steamer tray in the pot.
Add the leeks and baby corn on top of the steamer tray.
Add bok choy to the steaming vegetables.
Salt and pepper to taste.
For the emulsion:
In a pan add coconut milk, ginger, lime leaves lemon grass and salt and pepper to taste.
Bring the sauce to a nice boil.
Then blend to a smooth sauce.
Add the steamed vegetables in a plate or a bowl and spoon the coconut ginger emulsion.