My Chinese version of the Sunday roast

On Sunday I gave our roast dinner a distinctly Chinese flavour – five spice roast belly pork, steamed rice, braised mushrooms in oyster sauce and stir-fried choi sum with beansprouts and chilli bean paste. Continue reading

Stir-fried Tofu with Black Beans and Chilli

This recipe is adapted from the original in “Every Grain of Rice” by Fuchsia Dunlop. I didn’t do it exactly the same as her recipe because I didn’t have all the ingredients available (no spring onions or green peppers, so I substituted Chinese chives) and I left out the sugar because the laoganma sauce already contains some.

Continue reading