Bok Choy, Baby Corn and Leeks in a Coconut Emulsion Recipe

 
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Bok Choy, Baby Corn and Leeks in a Coconut Emulsion
How to make Bok Choy, Baby Corn and Leeks in a Coconut Emulsion
  • Recipe By: NDTV Food
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Herb infused and steamed leeks, baby corn and bok choy served with a coconut ginger emulsion.

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 Emulsion

  • 1.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.
  • 2.Place a steamer tray in the pot.
  • 3.Add the leeks and baby corn on top of the steamer tray.
  • 4.Add bok choy to the steaming vegetables.
  • 5.Salt and pepper to taste.
  • For the emulsion:
  • 1.In a pan add coconut milk, ginger, lime leaves lemon grass and salt and pepper to taste.
  • 2.Bring the sauce to a nice boil.
  • 3.Then blend to a smooth sauce.
  • To serve:
  • 1.Add the steamed vegetables in a plate or a bowl and spoon the coconut ginger emulsion.
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