Tasty. I served this on a bed of egg noodles seasoned with sesame oil, oyster sauce and oil. That is a one dish dinner. The wine makes a difference. I will definitely cook this again.

Shao hsing wine, Usually, you shouldn't cook with any wine you wouldn't drink, and you should never ever buy cooking wine in the supermarket. Yet, here I am, telling you to do just that, to buy Chinese shao hsing (or shao xing) wine, for the reason that without it you will certainly not be able to recreate genuine Chinese dishes.
According to The Encyclopaedia of Asian Food, shao hsing wine, also called 'yellow wine', is named for the town in the northern Chekiang province of China which produces it. Blended from glutinous rice, millet, special yeast and local mineral spring waters, the best shao hsing (not whatever is in the bottle in my food cupboard) is fermented for at least 10 years, and is used both for drinking and for cooking. Shao hsing comes in three varieties: shang niang, which is robust; chu yeh ching, which owes its pale green colour and delicate flavour to young bamboo leaves added during fermentation; and hsiang hsueh (fragrant snow), which is sweet and pale.
What I buy from my Chinese supermarket is not the sort of shao hsing wine that is matured and mellow but at less than 2 quid a bottle what would you expect, nevertheless it is perfect for cooking and adding a touch of authentic flavour. You can substitute dry sherry in equal amounts for shao hsing wine, but it is not quite the same. Shao hsing keeps forever in the pantry, stored at room temperature.
[I posted this recipe.]