Chinoiserie

A quick one tonight, but with some good flavors. First, shiitake caramelized in a spoon of the smoked chicken fat, then I threw in green beans and let them green and soften a bit, followed by a glug of Shao Xing rice wine and a drop of sesame oil. Then, in the same wok, I crisped up some tofu, added some red onion to soften, and deglazed with rice vinegar. To finish, a dollop of tamarind paste and a splash of yuzu juice, and very last some peas, tossed just until they turned bright green. Pretty standard, but attentive use of various condiments gave the dishes rich and distinctive flavors, plus the peas and beans from the garden added their own magic.

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