Culinary discovery was not an algorithm, but an action.
Stir together soy milk, evaporated milk, mushroom seasoning, lime leaves, and ginger in a small saucepan.Cook over medium-low, stirring often, until mixture is steaming and flavors are infused, about 5 minutes.
Remove from heat, and discard lime leaves and ginger.. Heat oil in a wok or large skillet over high until smoking.Add lettuce, and cook, stirring often, until leaves just begin to wilt, 30 to 40 seconds.Add milk mixture, and cook, tossing often, 1 minute.
Remove from heat, and transfer lettuce to a platter.Garnish with mala oil, scallion oil, charcoal salt, and pepitas.. About this recipe.
This quick and easy side dish relies on an earthy, aromatic blend of mushroom seasoning, makrut lime leaves, and ginger to give the mildly sweet soy milk braise a punch of flavor.
The slightly wilted lettuce is garnished with umami-packed ingredients like mouth-numbing mala oil and charcoal salt.Sprinkle with sea salt, the remaining 1/2 teaspoon of lemon zest and the herb flowers.
José's tips: Ideally, you should use a microplane for zesting the lemon.If you don't have a microplane, use a very fine grater.
Also, if you want to save time, you can use cherry tomatoes instead of the tomatoes with seeds..Originally appeared: August 2013.I am from the Central Piedmont area of North Carolina, and I was raised on Nabs.