INGREDIENTS: 1tbsp rapeseed oil, plus 1tsp 300g purple aubergine, sliced into 1cm x 3cm strips 1 red chilli, deseeded and finely sliced 1tbsp Shaohsing
rice wine or dry sherry For the sauce: 1tsp smooth peanut butter 1tbsp chilli bean paste 1tsp sesame paste, such as tahini 2tbsp low-sodium light soy sauce 1tbsp Chinkiang black rice vinegar or balsamic vinegar 1tbsp cornflour 50ml cold water For the garnish and to serve: 1 spring onion, finely sliced 1tsp toasted sesame seeds Wheat flour noodles or steamed jasmine rice METHOD: 1.
INGREDIENTS: 1tbsp rapeseed oil 2 garlic cloves, crushed and finely chopped Knob of fresh root ginger, peeled and grated 1 red chilli, deseeded and finely chopped 200g raw tiger prawns, shelled and deveined 1tbsp Shaohsing
rice wine or dry sherry 1 x 225g can of water chestnuts, drained 1tsp chilli bean paste 1tbsp runny honey 1tbsp low-sodium light soy sauce 2 spring onions, cut on an angle into 1cm slices, to garnish METHOD: 1.
5cm cubes Pinch of sea salt flakes Pinch of ground white pepper 1tbsp cornflour 1tbsp rapeseed oil Large knob of fresh root ginger, peeled and cut into large slices 2 garlic cloves, crushed but left whole red chilli, sliced into rings 1tbsp Shaohsing
rice wine or dry sherry 50ml low-sodium light soy sauce 50ml toasted sesame oil 1tsp caster sugar 5g Taiwanese nine-pagoda leaf basil or Thai sweet basil METHOD: 1.
As the chicken starts to turn opaque, add the Shaohsing
rice wine or dry sherry and cook for another 2-3 minutes until the chicken is cooked through.
INGREDIENTS: 600g/1lb 5oz pork ribs, chopped into 3 to 4cm lengths groundnut oil for shallow-frying sea salt and ground white pepper 1 spring onion, sliced, to garnish For the marinade: 2 garlic cloves, finely chopped 2 tablespoons yellow bean sauce 1 tablespoon Shaohsing
rice wine or dry sherry For the sweet and sour sauce: 2 tablespoons light soy sauce 2 tablespoons Chinkiang black rice vinegar or balsamic vinegar 1 tablespoon brown sugar METHOD: Put all the ingredients for the marinade into a large bowl and stir to combine.
Shaoxing rice wine (also called Shaohsing
wine) or dry sherry 1 tbsp.
Above: the 2,000-year-old walled town of Shaohsing
in the Zhejiang province is one of the most ancient in China.
There are, however, still performers who specialize in cross-gender performance, particularly in regional opera forms such as Shanghai Shaohsing