Spring is in full bloom. Everywhere around us in Cornwall there is an energy of growth and transformation. New shoots forming into delicious edibles that are reaching for the sun. This dish was inspired by this weeks visit to the Cornish Food Box where they had locally grown choy sum, pak choi, early garlic, spring onions and spring cabbage. I also picked up a local chicken. This recipe highlights one of the healthiest ways to cook chicken and is also one of the favourite ways to eat chicken in Hong Kong and China.
The produce was screaming out to be stir fried, however as there is no such thing as Cornish soy sauce I had to think of a different sauce to stir fry the greens in. I wanted a sauce that was similar to soy in taste and texture. What I am learning through experimenting with only using 100% Cornish Produce is that sometimes you have to go with your gut feeling and experience when creating recipes. You are never going to get the exact tasting meal trying to replicate dishes using different ingredients however this is not a bad thing. I can honestly say that I have tasted flavours and combinations of ingredients that I have never tasted before that are amazing . This is part of the point of this blog for me . To innovate and to try and combine different ingredients to create new flavours and dishes through using inspiration from around the world. To do this whilst using sustainable ingredients that have no air miles attached to them, that are grown locally and taste as fresh as they can be is very fulfilling and appetising.