Shiitake,tofu and cabbage stir-fry.William MeppemeasyTime:<30 minsServes:4-6 as part of a banquet
This dish highlights the Chinese chef's obsession with texture. I love cooking with and eating the transparent vermicelli-like glass noodles,which are made from ground mung beans. Easy to source and prepare,they provide an amazing textural experience and are excellent vehicles for flavour. The fresh shiitake mushrooms,cabbage and cloud ear fungus not only enhance the textural contrasts within this dish,but also make for a substantial vegetarian option.