The World Food Recipe Box
Allergens in bold
Vegetable Stock Pot (celery)
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Shaoxing Wine Vinegar
Sesame Oil (sesame)
Dark Soy Sauce (gluten, soya)
Vegetarian Stir Fry Sauce (gluten, soya)
Per serving: Energy (kcal) 627 Fat 18g of which saturates 4g Carbohydrates 89g of which sugars 13g Protein 31g Salt 3.2g
There are many variations on Chinese ‘hong shao’, or the ‘red (hot) cooking’ technique, but most involve frying or grilling an ingredient, braising it in soy sauce, rice wine and aromatics, then reducing and thickening the sauce to a deep, dark red glaze. It’s a technique possibly as ancient as soy sauce itself, and still often cooked the old way, in small clay pots that help to seal in the evolving flavours of the simmering sauce. Tofu’s neutral, absorbent tenderness is perfect for ‘hong shao’, while mushroom sauce, often called ‘vegan oyster sauce’, adds an extra layer of indulgent umami joy to our Cantonese home-style recipe.
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