"Typical of northern China, this stir-fry of aubergine, potato and peppers (otherwise known as the three treasures) is laced with soy, Shoaxing wine, white pepper, sugar, cornflour and, in Ansari's case, doubanjiang. She also adds tofu (the fourth treasure, if you will) for a rounded, one-pot/wok dinner to eat with steamed rice. It reminds me of being a teenager in Beijing, far from home and in need of warmth and comfort, she says, and we could all do with some of that right now."
"Next, fry onion, garlic, celery, diced carrot, maybe some rosemary or thyme, until softened, then return the cooked mushrooms to the pot with some tinned tomatoes and tomato puree. You could bulk it out with tinned lentils, he says, but either way be sure to include a splash of soy and some miso for that meaty flavour, plus any vinegar you have knocking around for balance."
Di si xian combines aubergine, potato and peppers with soy, Shaoxing wine, white pepper, sugar, cornflour and doubanjiang, often with added tofu for a one-pot meal served with steamed rice. The dish is inexpensive, quick to prepare and provides comforting, warming flavors. Mixed mushrooms can act as a natural meat substitute and work well layered in a lasagne after sautéing with aromatics and tomatoes. Optional tinned lentils can bulk the sauce, while soy, miso and a splash of vinegar add umami and balance. Finish with béchamel or mascarpone and grated Parmesan, drizzle with olive oil and bake until golden.
Read at www.theguardian.com
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