Vegetarian Ma Po TofuIngredients:
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- Cut tofu into 1 inch squares and chop washed shiitake mushrooms. Slice ginger, chop garlic and cut shallot whites into small sections.
- Pour some water with a little amount of salt into a container, then put the tofu cubes in to soak. After about 12 minutes, remove tofu cubes and drain.
- Prepare a small bowl, mix all of ingredients for sauce and mix evenly. Set aside.
- Get a wok and heat up oil; add garlic, ginger and shallots in to stir fry until you can smell the aroma. Add the chopped mushrooms in and stir-fry until soft. Remove the mushrooms to one side of your wok.
- Add Doubanjiang and Sichuan peppercorn powder; continue frying.
- After 1 minute, get the tofu cubes in and pour in the sauce prepared before to cook for 3 minutes. Toss your wok from time to time. Be gentle during the process and do not break the tofu cubes.
- Serve hot. (You can also sprinkle some chopped spring onions)
Kung Pao ChickenIngredients:
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- Combine "marinade" ingredients. Cut the chicken into cubes of similar size. Put in a large bowl with marinade and marinate chicken for at least 30 minutes. Set aside.
- In a small bowl; add all the ingredients for the sauce together. Make sure the cornstarch is mixed in thoroughly.
- Heat up cooking oil until you can see waves on the surface. Slide the chicken in. Pan-fry until the color of chicken becomes white, then add shallots, sichuan peppercorn powder and chili peppers in to stir fry.
- Pour in the sauce prepared before and stir-fry until the sauce becomes thicken.
- Add roasted peanuts, mix thoroughly, and serve hot!
- Cap the green peppers and remove the seeds (unless you like the heat).
- Cut garlic, ginger and spring onions into small pieces.
- Heat up around 1 tablespoon cooking oil and then add the green peppers to sauté until the skins become slightly crinkly. Turn the peppers from time and time.
- Add 1 tablespoon cooking wine, 2 teaspoons of light soy sauce, ginger, half of the chopped garlic and half of the chopped spring onions in to stir-fry for around 1 minute.
- Add salt, 2 teaspoons black vinegar and the remaining garlic and spring onions in. Continue to cook until all the sauces are mixed thoroughly.
- Transfer the green peppers out and then top them with the stir-fried garlic, ginger and spring onion pieces.