• Bamboo Shoots with Snow Cabbages
• Sichuan Ma Po Tofu
• Sweet and Sour Chinese Cabbage
• Mung Bean Sprout with Dry Tofu
• Chinese Eggplant in Garlic Sauce
• Mustard Greens with Peanut
• Chinese Broccoli with Oyster Sauce
• Chinese Broccoli with Garlic

Basic Ingredients:

• 3 tablespoons salted (fermented) black beans
• ½ cup green peas
• 2 blocks of medium firm tofu, cut into ½ in. square cubes
• 1 1/2 cup vegetable broth
• 1 tablespoon olive oil
• 2 teaspoons cornstarch, mixed with 1 ½ tablespoons water

Seasoning Ingredients:

• 1 tablespoon ginger, grated
• 4 cloves garlic, minced
• 2 tablespoon chili bean paste
• ¼ teaspoon salt
• 2 tablespoons light soy sauce
• 1 teaspoon freshly ground Sichuan pepper
• 4 prigs of green onion, cut into ¼ in. lengths

Procedures:

Boil water in a saucepan, drop tofu cubes for 1 minute, remove tofu cubes from boiling water and drain.
Heat olive oil in a nonstick wok, add salted black beans, stir-fry for 1 minute. Add ginger, garlic, chili bean paste, salt, half of the green onion and stir-fry for another 2 minutes.
Add tofu, soy sauce, vegetable broth, simmer for 5 minutes. Add green peas to cook for 30 seconds. Then stir in cornstarch/water mixture to thicken the sauce. Add Sichuan pepper and sprinkle with the rest half of green onion. Serve hot.

Timing:15 minutes to prepare the ingredients, 10 minutes to cook.

Taste: Spicy, strong flavor.