Sichuan Style Black Fungus – JinLi
Serves 2 as a side
Think of black fungus as a mushroom and you’re on the right track! This is a delicious way to enjoy it as a summery cold dish. The textures of the cucumber and fungus complement each other perfectly to create a taste sensation.
300-350g dried black fungus
Half a cucumber
20ml dark soy sauce
20ml white vinegar
Coriander to garnish
1. Soak the dried black fungus in water for half an hour or so until rehydrated,
2. Bring a suitable sized pan of water to the boil. Add the black fungus and cook
for 2-3 minutes. Turn off heat and transfer to a colander. Rinse with cold water
and drain. Set aside.
3. Whilst the black fungus is cooking, thinly slice your cucumber lengthways.
4. Combine your soy sauce, white vinegar, and sugar in a small bowl. Stir well
until the sugar dissolves.
5. Add the black fungus and all your cucumber into a large bowl, and pour in the
6. Mix well and leave to marinate for an hour or so in the fridge, and garnish with
a sprig of coriander before serving.
JinLi, 16-18 Newport Place, Chinatown London, WC2H 7PR
Fried turnip cake with X.O. chilli sauce – Orient London
Serves 4 as a side
A daikon, sometimes known as ‘Chinese turnip’ or ‘Chinese radish’ is a long, crunchy, white root vegetable which packs a peppery punch. One of the tastiest ways to enjoy it is as a ‘turnip cake’ – a traditional Cantonese dim sum dish. You can buy pre-made turnip cake, but to get the full experience (and make sure you get to try daikon, which you can enjoy raw), head to chinatown.co.uk for a full turnip cake recipe.
1 loaf turnip cake (see chinatown.co.uk for a recipe)
10ml vegetable oil
1 garlic clove, minced
4 tablespoons XO sauce
Half a carrot, peeled and julienne cut
2 spring onions, chopped lengthways
1 small handful beansprouts
1. Slice the turnip cake into ó-inch thick pieces. Add a couple of tablespoons of
oil to a pan over medium heat. Fry the cakes on both sides until golden and
2. Once all the slices of cake are fried, put them to the side. Then, add a little
more oil to the pan and add the garlic and XO sauce. Add the carrot, spring
onions and beansprouts, fry for a few minutes.
3. Add the cakes back in to the pan and make sure they are coated in the XO
4. Crack the eggs into a separate bowl and whisk until yolk and white are
combined. Then pour into your pan. Allow them to scramble around the cakes
and vegetables, and serve.
Orient London, 15 Wardour St, Chinatown London W1D 6PH
Stir Fried Jie Lan with Ginger – Golden Phoenix
Serves 2 as a side
Jie lan (or gai lan, sometimes called ‘Chinese broccoli’) is one of the most versatile vegetables in an Asian ingredient roll call. Here, it’s simply boiled and fried with ginger and a delicious sauce, making the perfect accompaniment to a meal, or a great snack on its own!
500g jie lan
Pinch of salt
1tsp minced ginger
1tbsp Shaoxing cooking wine
ó tbsp sugar
2tbsp oyster sauce
ó tsp corn flour
1. Rinse the broccoli under a tap and then cut each piece in half lengthways.
2. Boil a large pan of water, adding a pinch of salt and a splash of oil. Once
boiled, reduce to a simmer and add the broccoli.
3. Parboil the broccoli, and then strain.
4. In a separate frying pan, add a little oil and bring to the heat. Add the minced
ginger and stir fry until golden.
5. Add the broccoli and continue to fry for a couple of minutes.
6. Mix the cornflour and water together to form a paste.
7. Add the Shaoxing cooking wine, salt (to taste), sugar, oyster sauce and corn
flour paste to the broccoli.
8. Once the sauce starts to thicken, take off the heat and serve.
Golden Phoenix, 37-38 Gerrard St, Chinatown London W1D 5QB
Chayote Summer Salad – Baiwei
Serves 1 as a light meal
A refreshing, summery alternative to a more ‘traditional’ vegetable salad, chayote
(which is somewhere between a cucumber and a potato) is the ideal base for this
crunchy side salad. Chilli and black sesame seeds help to give it a bit of a kick!
1 tsp sugar
Pinch of salt
1 tbsp white vinegar
A generous sprinkle of chopped red chilli
Black sesame seeds
1. Peel the chayote and either spiralize, or julienne cut.
2. Parboil in water for 5-10 minutes until tender, but still crunchy, then drain.
3. Immerse in cold water to cool down, and then drain again.
4. Combine the sugar, salt, white vinegar, and pour over the cooked chayote.
Marinate in the fridge for a few hours.
5. Bring out the chayote, and chop up your red chilli. Sprinkle both the chilli and the sesame seeds over, and serve.
Baiwei, 8 Little Newport St, Chinatown London WC2H 7JJ
Spicy Lotus Root Slices with Chilli – Dumplings’ Legend
Serves 4 as a side
Lotus Roots, as you’d probably guess, are the root of the lotus flower. Whilst they look very similar to a potato before they’re prepared, once you slice them open expect to be surprised by their interior. They’re crunchy, tasty and incredibly versatile. Most commonly stir-fried, they can also be sliced thinly and turned into crisps, but this recipe makes the most of their flexibility by pairing with a delicious sauce and a bit of spice.
400g lotus root
1 stick celery, thinly chopped
1 shallot, thinly chopped
10 small red chilli, thinly chopped
5 spring onions, thinly chopped
1 small thumb ginger, peeled and sliced
4 garlic cloves, 2 grated, 2 whole
Pinch of sugar
1tsp light soy sauce
1tsp oyster sauce
Sprinkle of dry chilli
Chilli oil (to taste)
Pepper oil (to taste)
Sesame oil (to taste)
50ml chicken or vegetarian stock
100ml Tsing Tao beer
1. Heat up a wok with a teaspoon of vegetable oil.
2. Add the sliced celery, chopped shallot, and chopped red chilli, followed by the
chopped spring onion, ginger slices, grated garlic and garlic cloves to the wok.
3. Peel the lotus root and cut up into ó inch thick slices. Fry in 1 cup of
vegetable oil in a different pan until they just start to brown.
4. Remove the lotus root from the oil pan, and add straight to the wok.
5. Season and stir fry everything together, adding a generous pinch of sugar, the
light soy sauce, oyster sauce, dry chilli, chilli oil, pepper oil, and sesame oil.
6. Fry for around 5 minutes before adding the stock and Tsing Tao beer. Allow it
to come to the boil and evaporate off much of the liquid. Serve immediately.
Dumplings’ Legend, 15-16 Gerrard St, Chinatown London W1D 6JE