Doujiao Zai Chao Sigua Yuner from The Taste of China by Ken Hom
One of the best vegetarian dishes I have eaten anywhere was prepared in the kitchen of my own family in Kaiping (Hoiping). It’s a brilliant combination of authentically Cantonese tastes and...
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Ingredients
- 125 ml/4 fl oz chicken stock
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 tablespoons rice wine or dry sherry
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 25 g/1 oz cloud ear fungus
- 450 g/1 lb silk squash or courgettes
- 225 g/8 oz Chinese long beans or green beans
- 2 tablespoons coarsely chopped garlic
- 2 teaspoons finely chopped peeled fresh ginger root
- 2 tablespoons peanut oil
- 2 tablespoons finely chopped shallots
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