Yin and Yang Dinner for Two – Valentine’s Day (Part 2)


Sweet and Sour Soup

Serves 4

8 oz shitake mushrooms

4 oz sherry

5 tbs. soy sauce

2 tbs. coriander chopped

2 pints water

8 oz cooked chicken shredded

4 oz. baby sweetcorn, trimmed and halved

4 oz Bamboo Shoots

4 oz spring onion

5 tbs white wine vinegar

1 green chilli

Black pepper


Fresh Coriander to garnish

Put first 5 ingredients in a large saucepan and boil for 15 minutes.

Stir in everything else except garnishes and simmer for 5 minutes. Season, add croutons and garnish with coriander.

Cold Spicy Salad (for two)

Adaptation from a recipe found on the Nourishing Gourmet Website

For the Salad

¼ Napa Cabbage (thinly shredded)

½ Bell red pepper (thinly julienned)

1 medium Carrot (grated)

½ c green onions (thinly sliced)

2 Radishes (thinly julienned)

¼ c snow peas

1/3 c bean sprouts

2 tbsp roasted macadamia nuts (finely chopped)

¼ c cilantro leaves (chopped)

2 tbsp roasted cashews (coarsely chopped)

Fried onion crisps for garnish

For the Dressing

3 tbs Seasoned rice wine vinegar

1 tbs Cold pressed sesame oil

2 tbs Soy sauce

1 tbs Lime Juice

1 tsp Garlic (minced)

1 tbs Ginger (minced)

¼ tsp red pepper flakes

½ Jalapeno pepper (seeded and finely diced)

½ tsp Wasabi paste

Wisk all salad dressing ingredients together in a sealable container, place in the refrigerator for 1-2 hours (or overnight).

In a large bowl, toss the shredded cabbage bell peppers, carrots, green onions, radishes, bean sprouts, snow peas and cilantrol. Add ¾ of the dressing, mix (shake or mix well before dressing the salad) thoroughly and place in the fridge and let cool for at least 30 mins (up to 1 hour).

To serve, arrange salad on the place, if required, drizzle remaining dressing evenly over top. Garnish with nuts and fried onion.

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