A delicious Chinese soy and garlic stir fry from Gok Wan’s ” Gok cooks Chinese”.
Another recipe which you could cook for Chinese New Year from ” Every Grain of Rice” by Fuschia Dunlop. Serve with rice.
An irresistable recipe from Hunan which can be found in Fushia Dunlop’s ” Revolutionary Chinese Cookbook”.
This version is from Fay Maschler’s ” Eating In”. The original sweet and sour sauce originated in Hunnan, China and was a light vinegar and sugar mixture with little resemblance to the dish served in many Chinese restaurants today.