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4
as Part of a Chinese Meal, or 2 as a Single Dish.Easy
By Ken Hom
Published 1990
One of the best vegetarian dishes I have eaten anywhere was prepared in the kitchen of my own family in Kaiping (Hoiping). It’s a brilliant combination of authentically Cantonese tastes and textures. The long beans were fresh from the fields, crisp and extremely sweet, the silk squash had a soft, spongy texture and earthy flavour which was a nice contrast to its coarse skin. The cloud ears had a soft but elastic texture and subtle flavour. Quickly stir-fried with the other ingredients th