A healthy side dish from chef David Lee of Toronto's Nota Bene restaurant.
1 tsp kosher salt
1 cup rapini, chopped into 1" pieces*
1 cup choi tips, left whole
1 tbsp olive oil
1/4 cup Brussels sprouts, cut in half
3 oz. bean curd, cut in half
10 pieces ginger, diced into thin strips
Handful of goji berries
Pinch of coriander tips, optional
* Wash all green vegetables first before use.
Step 1: Boil 2 litres of water and add kosher salt.
Step 2: Blanche the rapini and Brussels sprouts for 1-1/2 minutes.
Step 3: Begin to sauté the choi tips with olive oil. Add the rapini and Brussels sprouts.
Step 4: Poach the bean curd and ginger for 3 minutes in 1 cup of boiling water.
Step 5: Assemble the greens in the centre of each plate, add the bean curd and goji berries and a sprinkle of coriander if you wish.