And you thought I had abandoned Chinese cookery, didn’t you?Ha! Nothing of the sort. Just because I have started doing research on recipes from along the Silk Road for work, doesn’t mean I am going to permanently turn my back on my greatest culinary love. No–I just have to multi-task!

I wanted it to be something very special, festive and beautiful. And, as you can see above, I was lucky enough to capture an image of the Shao Hsing wine bursting into flame as I deglazed the wok.

There are some dishes that you can walk into any Chinese restaurant in America and expect to see on the menu.

While Mongolian Beef isn’t an authentic Chinese dish, it gives an example of the ingredients and seasonings used in Chinese cooking. Feel free to substitute bamboo shoots for the baby corn. Serves 4.