The chili bean sauce, do-ban jiang, is the star here. It delivers a fiery heat that is irresistible to chili lovers. This Sichuan-inspired dish fuses three different types of delectable oriental mushrooms: oyster, enoki and shiitake. If you are not a beancurd fan, you can always add a Chinese vegetable such as gai lan (Chinese broccoli) or pak choy instead. If you like more sauce, add extra stock or, for a thicker sauce, add
© 2006 Ching-He Huang. All rights reserved.