On the border between Inner Mongolia and Siberia there is a wild town called Manzhouli. It was here, over a meal of lamb hot pot, that the authors first came across this thick herbaceous condiment.
Their version of that green memory, from Beyond the Great Wall, is bright with fresh herbs and rice vinegar. Serve it as a great accompaniment to grilled or roasted chicken or lamb, and even over plain rice.
Win 'Beyond the Great Wall'
In addition to excerpting a recipe each day this week, we're giving away five (5) copies of
- Yield:about 3/4 cup
- 2 cups packed coriander leaves and stems, or substitute mint leaves
- 1/2 cup coarsely chopped scallions (white and tender green parts)
- 2 tablespoons rice vinegar
- 1/4 teaspoon salt, or to taste
Place the herbs and scallions in a food processor or a mini-chopper and process to a coarse paste. Add the vinegar and salt and pulse to blend. Alternatively, use a mortar and pestle to reduce the greens to a coarse paste, then add the vinegar and salt and mix well. Taste and adjust the seasoning if you wish.
Transfer to a small serving bowl and serve with a small spoon so guests can help themselves.