SWEET SHIITAKE PICKLE Adapted from David Chang Time: 15 minutes, plus 24 hours' refrigeration 10 fresh or dried shiitake mushrooms Vegetable oil, if necessary 2 tablespoons sugar 1 tablespoon soy sauce 1 small chili (jalapeño, Thai, serrano or habanero), minced 1 tablespoon minced ginger 1 teaspoon salt 1 tablespoon sherry vinegar.
A quarter of a head of napa cabbage, soaked in brine overnight A quarter of a cup of coarse sea salt for the brine 100g daikon radish 30g spring onion 5 tbsp chilli powder 20g shrimp sauce 2 tsp minced garlic 1 tsp minced ginger 1 tbsp sugar 1. Julienne the daikon radish and cut the spring onion into 3cm slivers.
4. POACHED With Ginger and Soy Put a large, deep skillet over medium heat; add 2 tablespoons vegetable oil and 1 tablespoon minced ginger; cook until sizzling.
Stir in the scallions and minced ginger.
Make a dipping sauce of soy, garlic, grated or minced ginger and honey.
12. Combine sliced fennel and prune plums; serve with vinaigrette spiked with minced ginger.
Dressing is minced ginger, a suspicion of garlic, olive oil and cider vinegar.
Finish with peanut or olive oil, sherry vinegar, a little soy sauce and minced ginger.
In a bowl, place the shrimps, the minced garlic, the minced ginger, the black pepper and the salt.
Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute.
Sweat a little minced ginger or garlic, or both, in peanut oil and toss with the cooked beans.
