THEINGREDIENTS X 2:
3-4 cloves of garlic cut into slices
2cm ginger cut into matchsticks
1 sliced onion
3 tablespoons of ready-to-use crispy fried onions
2 bird’s eye chillies pierced with the tip of a knife
600 g peeled pumpkin, cut into large pieces
400 g green beans cut into 3-4 cm pieces
vegetable oil
steamed rice, to serve
lime wedges, for garnish.
For the broth:
400 ml coconut milk
200 ml vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon black pepper.
Method
Mix the broth ingredients in a jug. Prepare the wok clock: starting from 12 and proceeding clockwise, arrange the garlic and continue with the ginger, the onion, the crispy fried onion, the chillies, the pumpkin and finally the green beans.
Recipe by Jeremy Pang, photos by Kris Kirkham, taken from “School of Wok” (Guido Tommasi Editore).
Heat 1 tablespoon of vegetable oil in the wok to medium temperature and season with garlic. Sauté for 30 seconds, then add the sliced ginger and onion and continue to sauté for 2 minutes. Add the crispy fried onion and pumpkin, mix with the other ingredients and sauté for 5-6 minutes.
Pour a quarter of the broth into the wok and bring to a lively boil. Once it boils, add another quarter of the stock and bring back to the boil before adding the remaining stock. Bring to the boil again and continue to cook for 10-15 minutes.
When the pumpkin is soft, mash 2-3 pieces with a ladle or spoon to thicken the sauce. Let the stew boil for another 5 minutes and add the green beans. Cook for another 2-3 minutes to soften the green beans a bit.
Serve over steamed fish accompanied by lime wedges for garnish.
“School of Wok” by Jeremy Pang (Guido Tommasi Editore)
Journey to the East
There School of Wok (Guido Tommasi Editore) is also a real Asian cooking school in Covent Garden, London. A success like few others Jeremy Pangwhich here collects the most exquisite oriental recipes, from China to Thailand and Vietnam.
The décor idea
The wok is already a beautiful kitchen object, brought to the table it makes a scene, also because it immediately gives the geographical coordinates of the dish: we are in the Far East. The rest will be on topic: raku bowls, large and small, ladles with bamboo handles. And the tablecloth is not provided.
iO Donna © ALL RIGHTS RESERVED