Inspiration came from the blog Sugar Lens and a pan-fried noodle dish with chicken, shrimp, bok choy, and mushrooms. I didn't have either the chicken or the shrimp, so I doubled the bok choy and mushrooms, and made this a vegetarian main instead. Thanks to the meaty mushrooms, it didn't taste like it was missing anything at all.
'Shaoxing wine' on Serious Eats
If you haven't been able to tell, I'm on a little bit of a Chinese cuisine kick. I'm still a total novice and just following whatever trail I can find. Somehow I ended up at All Fish Seafood Recipes, a dubious looking site. But it happened to have a steamed fish recipe that combined fermented black beans, ginger, garlic, and Shaoxing wine. And you know what? It actually worked.
"What's most surprising about this stir-fry is the lack of any gloopy sauce." I think this is the third time I've checked out Fuschia Dunlop's Revolutionary Chinese Cookbook from the library. I've been wanting to conquer every recipe for a...