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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. groundnut oil
- 4 chillies (long dried Sichuan, or long dried chillies)
- 50 grams Sichuan peppercorns (2oz , whole)
- 1 Tbsp. chilli bean sauce (available from Asian grocers)
- 1 Tbsp. chilli sauce
- 1.7 liters vegetable stock (/3 pints hot)
- 2 whole star anise
- 6 mushrooms (dried Chinese)
- 1 handful dried tangerine peels (available from Asian grocers, or subtitute with the zest of 1 orange)
- 1 spring onion (large, roughly chopped)
- 250 mL chilli oil (/9fl oz)
- 2.5 cms fresh ginger root (/1in piece, peeled)
- 2 red chillies (de-seeded, sliced)
- 250 grams fish balls (/9oz ready-made, available from Asian grocers, optional)
- 1 handful chinese cabbage (small, thickly sliced)
- 1 handful tofu (deep fried)
- 1 handful tofu (fresh, cut into 2.5cm/1in chunks)
- 3 Tbsp. black rice vinegar (Chinkiang, or balsamic vinegar)
- 3 Tbsp. light soy sauce
- 1 red chilli (de-seeded, finely chopped)
- 1 free range egg (yolk only)
- 1 Tbsp. barbecue sauce (satay or Taiwanese, available from Asian grocers)
- 1 Tbsp. light soy sauce
- 1 Tbsp. fresh coriander (finely chopped)
- 1 Tbsp. spring onion (finely sliced)
- lamb fillet (thinly sliced)
- prawns (shelled and de-veined)
- firm tofu (cut into chunks)
- enoki mushrooms
- sweetcorn (baby, sliced)
- 250 grams fishcakes (/9oz ready-made, available from Asian grocers)
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