About the recipe
The chilli bean sauce, do-ban kiang, is the star here. It delivers a fiery heat that is irresistible to chilli lovers. This Sichuan-inspired dish fuses three different types of delectable oriental mushrooms oyster, evoke and shiitake. If you are not a bean curd fan, you can always add a Chinese vegetable such as gay land (Chinese broccoli) or pack Choy instead. If you like more sauce, adds extra stock or, for a thicker sauce, adds a little blended corn flour or let the sauce reduce slightly. However, I like it just the way it is.
Groundnut oil -
2 cloves, crushed and finely chopped
1 tablespoon freshly grated
Red chilli -
1 medium, deseeded and chopped
Oyster mushrooms -
100g / 0.22 lb, halved if large
Enoki mushrooms -
100g / 0.22 lb, separated into small bunches
Shiitake mushrooms -
100g / 0.22 lb, sliced
Fresh tofu -
400g / 0.88 lb, cut into 2cm cubes
Chilli bean sauce [do-ban jian] -
Vegetable stock -
Low sodium light soy sauce -
Spring onion -
2, sliced diagonally
Fresh coriander leaves -
handful, finely chopped
- Heat the wok over a high heat and add the groundnut oil. Add the garlic, ginger and chillies and stir fry for a few seconds.
- Add the mushrooms and stir fry for less than one minute. Add the tofu and carefully stir well.
- Pour in the vegetable stock then add the chilli bean sauce and light soy sauce andcook for less than 1 minute.Add the sliced spring onions and coriander and serve immediately.