Читать книгу Chinese Food Made Easy: 100 simple, healthy recipes from easy-to-find ingredients - Ching-He Huang - Страница 30

Make sure you have plenty of utensils for the raw ingredients at the table and let your guests use those to add anything into the stockpot – this reduces the chance of cross-contamination from the raw ingredients and your guests’ serving plates.

For a great vegetarian alternative, leave out the the fish and meat and use more of the vegetables plus vegetarian balls (available from Chinese supermarkets) for the soup stock base, and pak choy and broccoli for the pot.

Sichuan cooking uses a lot of dried tangerine or orange peel in stocks to enhance the flavour of dishes. Inspired by ingredients such as dried tangerine peel and the citrusy-numbing hot Sichuan peppercorns, I have decided to use fresh oranges in my Sichuan orange beef. This dish is oh-so-simple to make and nutritious, too. The flavours are fresh and fruity, and it’s one of my favourite healthy midweek suppers.