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Grilled greens and asparagus
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4 tbsp vegetable or groundnut oil
200g white cabbage, cut into 3cm pieces
80g green beans, trimmed and cut into 3cm lengths
2 x 230g bunches asparagus spears, trimmed and halved
4 green Thai chillies
8 garlic cloves
2 tsp roughly chopped fresh root ginger
1 tsp flaky sea salt
200ml fresh vegetable stock
2 tbsp light soy sauce
80ml toasted sesame oil
½ tsp white peppercorns, toasted and ground to a powder
2 tsp caster sugar
1. Light the barbecue (I like to cook this over wood, but charcoal or gas work fi ne), or heat a griddle pan over a high heat. Using your hands, lightly coat all the vegetables with 2 tbsp oil. Cook all the vegetables over a high heat (in batches, if needed) and keep turning often, until all sides are charred slightly. There’s no need to cook the vegetables through completely – this process is to give smoky fl avour and can be skipped.
2. Next, make the paste. Pound together the Thai chillies, garlic and ginger in a pestle and mortar to make a coarse paste, using the sea salt as an abrasive. Heat the remaining 2 tbsp oil in a large wok and when hot, add the paste and fry, moving it frequently, until it begins to turn golden-brown. Add the charred vegetables, tossing for a minute or so on a high heat, to ensure that all the vegetables are tender but retain a little bite. Finish by tossing through the stock, soy, sesame oil, white pepper and sugar. All the ingredients should fuse together to create a delicious, light, smoky broth. Serve immediately.
This recipe first appeared in Waitrose Food, July 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2017.