Combine chicken, soy sauce, cooking wine and sesame oil in a small bowl. Drain chicken, reserving marinade.
Heat 1/2 tbsp peanut oil in a wok over high heat. Stir-fry chicken, in batches, until browned. Remove from wok.
Add remaining peanut oil to wok. Stir-fry onions, ginger and garlic until fragrant. Return chicken to wok along with reserved marinade and chili bean paste. Bring to a boil. Stir-fry until chicken is cooked through. Add spinach and stir-fry until wilted. Serve sprinkled with Sichuan pepper.
arlic, stirring, until fragrant. Add chili bean sauce, 3/4 cup water
Whisk together malt vinegar, soy sauce, cornstarch and 2 tbsp water. Set aside.
Heat 1 tbsp oil in a wok over high heat. Stir-fry green beans for 3-4 mins, until lightly browned. Set aside. Add remaining oil. Saute garlic, green onion and ginger for 1 min, until fragrant. Add ground pork and chili bean sauce. Cook for 2 mins, or until pork is cooked. Return beans to pan. Add sauce mixture and toss to combine.
Serve with steamed rice, if desired.
Heat a wok with the oil over a high heat. Stir-fry the garlic and ginger for about 30 seconds.
Add the eggplant to the wok and continue frying for 2-3 minutes.
Pour over 500ml of water, followed by the chilli bean sauce, soy sauce and tofu. Simmer for another 1-2 minutes, garnish with spring onions and serve immediately with steamed rice.
he bowl.
Whisk ketchup, chili bean paste, sake, vinegar, sugar, 1
immer for 2 hours. Taste chili throughout cooking period and adjust
ongratulations! You now have the best chili on the planet.
You
he bouillon cubes, garlic, diced chili pepper (if used), tomato paste
ould enjoy.
Like most chili recipes, this one tastes better
(For the bean mix you can add to
ome later to make the chili thinner.
Add the meat
ith a copy of this recipe: http://www.guardian.co.uk
Stir.
Add 2 tsp chili bean paste, 1 tsp sugar, 1
sesame oil, roasted chili oil, white pepper, chili bean paste, and Sichuan peppercorn
he 30-ounce can of chili beans into the soup pot
he surface of each dried chili clean. Place on a baking
arlic and add the chili bean paste and sweet bean sauce to cleared
aste, beef broth, brown sugar, chili sauce, jalapeno peppers, cumin, cocoa
Brown ground beef and onion in large skillet.
Drain off grease and add salt, pepper, and garlic powder and fry until beef is done.
Transfer to stock pot or large kettle and add remaining ingredients.
Cook over medium low heat for 30-50 minutes or longer if desired.
Note: this is an adopted recipe. It needs a bit of tweaking.
enmenjan, tenmienjan, or tenmenjiang, Chinese chili bean sauce ie toubanjan or doubanjiang