Thanks to my friends from London’s Chinatown real estate guardian’s Shaftesbury, I received an amazing gift for Chinese New Year.
Here’s the unboxed reveal, quite a wow, with some fantastic recipes.
And here is the challenge to you all.
Included in the box is an amazing recipe for Sichuan Black Fungus, which I fully intend to make when I return from Manavgat Ultra and the Cappadocian Ultra Trails, next week’s mission.
Now, I have done some reading and apparently the mycoproteins therein will be just the job for my post run prandial muscular restructure so I am planning to serve it up cold with cucumber and coriander.
But does anyone out there have an alternative recipe that may be just as successful?
