Ching-He Huang, food writer and TV chef
My childhood diet was healthy and balanced. Everything was about fresh ingredients, which is important for Chinese cookery. If the vegetables aren’t fresh, they’ll go limp in a stir-fry instead of staying crisp.
My go-to flavour enhancers include dried Chinese mushrooms, spring onions, carrots and celery for soups and stocks, or organic vegetable bouillon stock powder for speed.I use miso and organic fermented bean curd in stir-fries and marinades.