I love the evocative name of this dish which is a very common dish in restaurants in China, especially in the Northeast of China. It is easy to cook and best eaten with rice. It is so named because the 3 main ingredients are fresh vegetables – peppers, potato and aubergine.
Shane says Shan’s first attempt to cook this dish was delicious and he sent us this photo of her efforts. Continue reading Shan's Earth Three Fresh Vegetable Dish
Shane made his vegetarian version in Beijing yesterday using aubergines (without spaghetti or lamb!) with the results shown in the picture below and he accompanied it with an egg dish Xi Hong Shi Chao Ji Dan
Not to be outdone, Claire also cooked the lamb dish and accompanied it with a vegetable stir-fry.
“To ensure I’m keeping up with the family in the kitchen I cooked Xinjiang spaghetti this evening, yummy!” she says.
Claire’s dish looked like this in preparation:
And this is her finished product:
Claire says “I also cooked a Chinese winter veg stir-fry with five spice which was also yummy but I couldn’t get a pretty photo!”
Bear in mind that it’s winter where Claire is in Sydney, Australia. Claire’s recipe for winter vegetable stir fry came from her newest, favourite cookbook- Hugh Fearnley-Whittingstall – River Cottage Veg Everyday Cookbook. She made it without the Brussels sprouts because she couldn’t get them in Australia!