青江白玉炒腐竹 Stir-fried Bok Choy with White Mushrooms & Yuba in oyster sauce. Yuba (tofu skin) is first cooked with light soy sauce to absorb the flavor. Stir fry bok choy, white mushrooms then put back in cooked yuba. Add a dash of oyster sauce to season. Oyster sauce really brings out the delicate umami flavor of white mushrooms and adds extra layer of savor to bok choy without covering its original taste. For strict vegans, oyster sauce can be replaced by drizzle of sesame oil and soy sauce.
Traveling around the world, I’ve seen how those Chinese take out mislead people’s perception about Chinese food. Wok fried, heavy seasoned with soy sauce and MSG, cornstarch thickened at all time is not authentic Chinese cooking. Real Chinese cuisine is mastering selections of fresh ingredients, seasonings, various cooking methods to deliver genuine taste of food that wow your taste buds. I’m no Michelin chef but someone who knows how authentic Chinese cuisine should taste like. Welcome to my dinning table and enjoy the real Chinese food. Bon appétit!