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
ould enjoy.
Like most chili recipes, this one tastes better the
immer for 2 hours. Taste chili throughout cooking period and adjust
Add garlic, cumin seeds, pepper, chili powder, salt, allspice and cayenne
Stir.
Add 2 tsp chili bean paste, 1 tsp sugar, 1
sesame oil, roasted chili oil, white pepper, chili bean paste, and Sichuan peppercorn
arlic and add the chili bean paste and sweet bean sauce to cleared
aste, beef broth, brown sugar, chili sauce, jalapeno peppers, cumin, cocoa
enmenjan, tenmienjan, or tenmenjiang, Chinese chili bean sauce ie toubanjan or doubanjiang
ccasionally.
For a thicker chili, stir the packet of Masa
In a small bowl, combine cornstarch slurry, stock, rice wine and sugar. In another bowl, combine soy sauce, chili bean paste, garlic and ginger. Set both aside.
Heat oil in a wok over high heat. Stir-fry ground pork for 2 mins, until browned. Add soy sauce mixture and bring to a boil. Add tofu and stock mixture. Simmer for 1 min, until thickened.
Transfer to serving bowls and sprinkle with green onions. Serve with rice.
Combine soy sauce, cornstarch and 2 tbsp water in a small bowl. Toss 1/2 with chicken strips. Reserve remaining sauce.
Heat oil in a wok over high heat. Stir-fry chicken for 3 mins, until browned. Set aside. Add sugar snap peas, corn, spring onions and walnuts. Stir-fry for 2 mins, until tender but still crisp. Return chicken to wok along with garlic and chili bean paste. Stir-fry for 1 min. Add remaining sauce mixture and cook for 1 min, until vegetables are glazed.
Serve with steamed rice.
oup over bowls. Top with chili, bean sprouts and mint. Serve with
add garlic, green onion, ginger, chili bean sauce, tomato paste, sugar, vinegar
inced garlic, shallot, ginger and chili bean sauce. Add eggplant and stir
ish.
Pour beef and bean mixture into 2.2L - 2