Ingredients
The following ingredients have 4 Servings
- 2 tbsp vegetable oil
- 1 cup minced beef
- 1 clove garlic, finely chopped
- 2 spring onions, sliced
- 2 tbsp hot bean paste
- 125ml fresh chicken stock
- 1 tsp Shaoxing wine
- 1 tsp light soy sauce
- ½ tsp dark soy sauce
- ½ tsp chilli flakes
- 2 tsp caster sugar
- ¼ tsp sea salt
- 300g silken tofu, cut into 2cm cubes
- generous pinch Sichuan pepper
- ½ tsp sesame oil
- coriander leaves, to garnish
Instruction
- <p><strong>Heat a wok until smoking.</strong> Add the vegetable oil and when hot, add the minced beef, garlic, spring onion and hot bean paste and stir-fry until fragrant.</p> <p><strong>Add the stock, </strong>Shaoxing wine, soy sauces, chilli flakes, caster sugar and salt. Bring to the boil, add the tofu and reduce the heat to a gentle simmer, until the liquid thickens slightly. Add the Sichuan pepper and sesame oil and gently mix together.</p> <p><strong>To serve, </strong>gently transfer the contents of the wok to a platter and garnish with coriander.</p> <div></div> <p><em>Note: Serves 4 as part of a shared banquet.</em></p>
