Sichuan ma po tofu
PREP + COOK TIME 25 MINUTES SERVES 4
This recipe hails from the Sichuan region of China, an area renowned for its love of chilli. The name is derived from the words ‘ma’ meaning disfigured person and ‘po’ meaning old woman, a reference to the old, pockmarked woman who is said to have created it.
2 teaspoons Sichuan peppercorns
1 tablespoon cornflour
¼ cup (60ml) Chinese cooking wine
1 cup (250ml) chicken stock
2 teaspoons light soy sauce
3 teaspoons white sugar
½ cup (125ml) water
1 tablespoon sesame oil
4 cloves garlic, crushed
300g minced pork
2 tablespoons chili bean paste
(see note on page 86)
300g fresh silken tofu, drained, cut into 2cm cubes
¼ cup (35g) roasted peanuts, chopped coarsely
2 green onions, sliced thinly
1 Stir peppercorns in a wok over medium heat for 1 minute or until fragrant. Crush lightly using a mortar and pestle. (Alternatively, place on a chopping board and crush with the base of a clean, heavy-based saucepan.)
2 Whisk cornflour, cooking wine, stock, sauce, sugar and the water in a medium jug until combined.
3 Heat sesame oil in a wok over high heat. Add garlic and pork. Stir-fry for 8 minutes or until pork browns. Stir in bean paste and half the peppercorns. Stir-fry mixture for a further minute.
4 Stir cornflour mixture into pork mixture in wok. Cook until boiling and thickened slightly. Reduce heat to medium. Cook for 5 minutes. Carefully add tofu and stir gently to combine. Cook for a further 2 minutes or until heated.
5 Divide ma po tofu among bowls. Top with peanuts, green onion and remaining crushed peppercorns. Serve with steamed white rice, if you like.
Rainbow chard & three-cheese frittata
PREP + COOK TIME 15 MINUTES SERVES 4
You need ovenproof frying pans for this recipe, or wrap the handles of your frying pans with a few layers of foil to protect them from the heat of the grill.
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