Cook Without Book

Greens with Ginger-Cilantro Dressing Serves 4 to 6 5 ounces (6 cups) mixed salad greens 1/3 cup fresh basil, large leaves torn 1 teaspoon rice vinegar 2 teaspoons extra-virgin olive oil Freshly ground black pepper Juice of 1 lemon 1/2 teaspoon finely grated fresh ginger 1/2 teaspoon honey 2 tablespoons finely chopped fresh cilantro Salt Toss greens and basil in a large bowl. Whisk together vinegar, oil, black pepper, lemon juice, ginger, honey, cilantro, and 1/2 teaspoon salt in a small bowl. Evenly drizzle dressing over salad. Toss to coat, and serve immediately. 

 Ingredients 4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears 2 tablespoons canola oil 1-inch piece fresh ginger, peeled and grated 1 tablespoon red chile paste, such as sambal oelek 1/2 cup canned bamboo shoots, sliced 1/4 pound barbecued pork, shredded 1/4 cup soy sauce 1/4 cup rice vinegar 1 teaspoon salt 1 teaspoon ground white pepper Pinch sugar 2 quarts Chinese Chicken Stock, recipe follows 1 square firm tofu, drained and sliced in 1/4-inch strips 3 tablespoons cornstarch mixed with 1/4 cup water 1 large egg, lightly beaten Chopped green onions and cilantro leaves, for garnish Directions Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers. Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the f...

Ingredients 2 1/2 cups (540g) koshihikari rice 3 3/4 cups (935ml) cold water 1/2 cup (125ml) rice vinegar 2 tbs caster sugar 1/2 tsp salt 6 nori sheets 200g fresh salmon, cut into 1cm-thick batons 1 avocado, halved, stoned, peeled, thinly sliced Light soy sauce, to serve Wasabi paste, to serve Pickled ginger, to serve Method Step 1 Place the rice in a sieve. Rinse under cold running water, to remove any excess starch, until water runs clear. Place the rice and water in a large saucepan, covered, over high heat. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until all the water is absorbed. Remove from heat. Set aside, covered, for 10 minutes to cool slightly. Step 2 Combine the vinegar, sugar and salt in a small bowl. Transfer the rice to a large glass bowl. Use a wooden paddle to break up rice lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding and fanning the rice for 15 minutes or...