CookEat Recipe
Charred Pak Choi and Mushrooms with Lemongrass
Seared pak choi and mushrooms are cooked with ginger, red onion and a strained lemongrass infusion until the pan is dry. Spoon onto baked filo bases with yogurt and diced mango; the lemongrass stalks are removed before serving.
Method
Steps
Step 1
Heat the oven to 180°C. Trim the lemongrass, removing root ends and coarse outer leaves; weigh 20 g of the remaining stalks, bruise and enclose in a tied food-safe muslin bag. Simmer the bag gently in the 200 ml water in a covered saucepan for 12–15 minutes. Remove and discard the bag and all stalks. Measure 100 ml of the infusion for the vegetables and discard the rest.
Step 2
Brush thawed filo with 2 tablespoons olive oil, stack in three layers and cut into twelve small rectangles. Bake on lined trays for 8–12 minutes until golden and crisp throughout, using a longer packet cooking time if specified.
Step 3
Wash and slice the pak choi, separating stalks and leaves. Clean and slice the mushrooms. Peel and finely slice the red onion and peel and finely grate the ginger. Heat the remaining tablespoon olive oil in a wide non-stick pan over medium-high heat. Sear the pak choi stalks for 2–3 minutes, turning, then transfer to a bowl.
Step 4
In the same pan over medium heat, cook the mushrooms and onion for 8–10 minutes until tender. Add the ginger for 30 seconds, then return the pak choi stalks with the leaves and measured 100 ml infusion. Cover for 2–3 minutes, then uncover and cook until the leaves are wilted, stalks tender and no free liquid remains.
Step 5
Peel and stone the mango and dice the flesh finely. Let the cooked vegetables stand off the heat for 3 minutes. Spoon onto the baked filo bases, add dollops of yogurt and diced mango, then serve immediately in six portions of two bases each.
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