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
sesame oil, roasted chili oil, white pepper, chili bean paste, and Sichuan peppercorn
he 30-ounce can of chili beans into the soup pot
arlic and add the chili bean paste and sweet bean sauce to cleared
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
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
Mix red wine vinegar, soy sauce, sugar, mirin, sesame oil, chili bean sauce, and balsamic vinegar in a small bowl to make dressing. Season with salt.
Bring a small pot of water to a boil. Cook instant noodles until tender, about 3 minutes. Drain and transfer to a large bowl.
Mix octopus, cucumber, red bell pepper, crab meat, bean sprouts, and scallions with noodles. Add dressing and mix to combine. Divide among serving plates and top with crumbled nori.
ngredients.
Enjoy with standard chili fare: cornbread, crusty bread, garlic
Stir.
Add 2 tsp chili bean paste, 1 tsp sugar, 1
Reduce heat to medium. Add chili bean paste; cook and stir until