So this was another one from Fuschia Dunlop. This time it's the Hunan cookbook called Revolutionary Chinese Cookbook. Another awesome book - a lovely mix of (great) authentic recipes and background info on life and culture in a specific part of China.
Lou gets in on the act.
I also cooked from the Food of China (see ther blogs). Decided on a simple dish - steamed Chinese cabbage with mustard. It amused me that I was using the quintessentially English ingrediant in a Chinese recipe.
A mustard mix (with Rice wine and sesame oil) is applied to blanched cabbage leaves.....
Absolutely fabulous. Lovely mustard with a strong cabbage flavour. A dish to go with a western option (i.e. lamb steak!)
The tofu had to be fried. Missed this (!) when I was quickly deciding what to cook. Lou was not pleased!
Could not believe how much this 'looked' like the photo in the book. Tasted pretty good also