RECIPE TITLE "Hot and Sour Salmon with Greens " Author:
A Spoonful of Ginger: Irresistible, Health-Giving Recipes from Asian Kitchens
copyright c 1999 by Nina Simonds. All rights reserved.
6 --- easy
Since salmon is a slightly oily fish, it plays beautifully against the clean flavors of ginger, scallion, and bok choy. For me, there's nothing more soothing than tender, cooked cabbage; it is often prescribed in China for relieving stomach pain.
2-1/2 pounds baby bok choy or bok choy, stem ends and leaf tips,
8 to 9 whole scallions, ends trimmed, cut into thin julienne slices
on the diagonal
3 heaping tablespoons fresh ginger cut into very thin julienne shreds
6 salmon steaks, about 6 ounces each
6 tablespoons soy sauce
3-1/2 tablespoons Chinese black vinegar or Worcestershire sauce
1/4 cup sugar, or to taste
2 tablespoons minced garlic
OXO Good Grips Julienne Peeler Get fancy with your salads, sides, stews and more using this handy peeler. The sharp, stainless blade works in seconds to cut your vegetables into thin strips for that professional look. No more tedious slicing and dicing with knives! A clear safety lid covers the blade when it's not in use. The comfortable, signature Oxo handle ensures a good grip. And, it's dishwasher-safe.
- Trim the tough outer leaves from the bok choy and discard. Rinse the stalks and leaves and drain. Cut the stalks in half lengthwise. Cut the halves diagonally into 2-inch sections. In a bowl, toss the scallions and ginger with the bok choy sections. Arrange on a heatproof platter.
- Mix the ingredients of the Dressing, and pour into a serving bowl.
- Preheat the oven to 450° F. Place the salmon steaks on top of the greens. Pour into a roasting pan several inches of water and heat until boiling. Carefully place the platter of salmon and vegetables on top of a rack or steamer tray. Cover the top of the pan tightly with aluminum foil. Steam 7 to 9 minutes, or until the fish is cooked.
- Serve the salmon from the heatproof platter or arrange the steamed vegetables and salmon on serving plates. Spoon some of the dressing on top and serve with steamed rice.
For a simple remedy to soothe a gastric ulcer, cook 1/2 pound of roughly chopped bok choy in 4 cups boiling water about 30 minutes, until it is soft. Stir in some honey, drain off the bok choy, and drink the broth.
A Spoonful of Ginger
From Nina Simonds, the best-selling authority on Chinese cooking, here is a ground-breaking cookbook based on the Asian philosophy of food as health-giving. The 200 delectable recipes she offers not only taste superb but also have specific healing properties according to the accumulated wisdom of traditional Chinese medicine. The emphasis is on what's good for you, not bad for you. It's primarily a question of balance: eating in harmony with the seasons; countering yin, or cooling, foods (spinach, tomatoes, asparagus, lettuce, seafood) with yang, or hot, foods (ginger, garlic, hot peppers, beef) and neutralizers like rice and noodles. The wealth of information Nina Simonds offers here derives from her extensive research into he evidence amassed over three thousand years by practitioners of Chine medicine, and from her interviews with leading experts today in food as medicine, who offer first-hand testimony.