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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. vegetable oil
- 5 cms fresh ginger (piece of, peeled and finely chopped)
- 4 garlic cloves (minced)
- 100 grams pickled mustard greens (chopped, see note above)
- 200 grams mince (vegan, I use naturli or the stuff from the fresh meat aisle, rather than frozen stuff, but either work well)
- 1 tsp. sauce (hoi sin)
- 1 tsp. five spice powder
- 2 Tbsp. light soy sauce
- 1 Tbsp. Shaoxing wine
- 3 Tbsp. Tahini
- 1 Tbsp. peanut butter
- 2 Tbsp. Szechuan peppercorns (toasted in a dry pan and roughly ground)
- 2 tsp. chinese black vinegar
- 100 mL chili oil (Szechuan, see note above)
- 2 Tbsp. dark soy sauce
- 1 Tbsp. granulated sugar
- 200 grams udon noodles (packs)
- 100 bok choi
- 2 Tbsp. peanuts (toasted and chopped)
- 2 spring onions (finely chopped)
- 1 Tbsp. black sesame seeds
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