A quick and tasty stir-fry

I love a stir-fry. It is a simple, quick and tasty thing to cook and eat and, if you have a decent store cupboard you’ll have the basics handy. Continue reading

Stir-Fried Mixed Mushrooms

This is from Fuchsia Dunlop’s Revolutionary Chinese Cookbook.

You can use a variety of mushrooms in this dish. I used oyster mushrooms and shitake. 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.

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