1 ripe mango, 1 large banana (or 2 small ones), 500 ml pineapple juice, blend everything and then serve with a slice of papaya. Serves 4.
Chinese Vegetables with Cashew Nuts
Any vegetable is good, but I used a few dried shitake mushrooms (2 or 3 per person), bok choy, and carrots. Soak the mushrooms, cut the bok choy in big chunks, and the carrots into fat strips. In a pan or wok heat 1 tbsp of vegetable oil with 1 tsp of sesame oil. Add the mushrooms (keep the water aside for later), sizzle for a few minutes, then add the carrots, and after 2 minutes the bok choy (first the white stalks, then the green leaves). Add the cashews (about 2-3- tbsp) and stir. Mix the mushroom's soaking water with 2 tbsp of soy sauce, 1 tsp of corn flour and half tsp of grated ginger. Add to the vegetables and stir until the sauce thickens. Serve immediately with rice or noodles.
Photos and Recipes by Alessandra Zecchini ©