Mini Spicy Sichuan Cooking. Daniel Reid

tablespoons vinegar

      2 teaspoons sesame oil

      ½ teaspoon freshly ground black pepper

      ½ teaspoon Sichuan peppercorn powder

      2 tablespoons cornflour mixed with

      4 tablespoons cool water

      1 bunch fresh coriander leaves, chopped

      6 slices ginger, finely shredded

      4 spring onions, chopped

      1 Poach the chicken and ham in boiling water for 2 minutes, then drain and set aside to cool. Shred finely with fingers or a sharp knife and set aside.

      2 Cut the firm tofu, bamboo shoots, and carrot, and set aside.

      3 If using dried mushrooms, soak them separately in hot water for 20 minutes and drain. Diced all the mushrooms, discarding the stems, and set aside.

      4 Bring the chicken or vegetable stock to a boil in a large pot. Add the salt, sugar, peas and the reserved meat and vegetables and stir well. Return to the boil, reduce the heat and simmer for 3 minutes.

      5 Slowly drizzle the beaten eggs across the surface of the simmering soup and leave without stirring for 1 minute.

      6 Add the soy sauce, vinegar, sesame oil, black pepper and Sichuan pepper, and stir to blend for 1 minute.

      7 Stir the cornflour and water again, then pour slowly into the simmering soup while stirring gently, and keep stirring until the soup thickens. Simmer 1 more minute, then turn off the heat.

      8 Serve garnished with coriander leaves, ginger and spring onions.

      Bamboo shoots are the fresh shoots of the bamboo plant, which make an excellent vegetable. Fresh shoots taste better than canned, but must be peeled, sliced and boiled in water for about 20 minutes before using. Pre-cooked sliced bamboo shoots, packed in water, can be found in the refrigerated section of supermarkets and are convenient and ready to use. Canned bamboo shoots should be boiled for 5 minutes to refresh before using.

      For a vegetarian version, use vegetable stock or plain water and double the tofu and black Chinese mushrooms.

      Serves 4

      Preparation time: 30 mins

      Cooking time: 30 mins

      Noodles with Sesame Chili Oil

      In addition to its delicious taste, this dish delivers a rich parcel of nutritional and medicinal benefits. The sauce contains sesame paste, which is an excellent source of essential fatty acids and benefits bowel functions. Ground peanuts, known in ancient China as "the food of the immortals", provide a quick source of energy, and Sichuan pepper assists digestion and assimilation of nutrients. The recipe below uses ordinary dried wheat noodles that may be purchased in any Asian grocery, but you may also use fresh noodles, as well as rice, buckwheat, egg, or any other type of noodle you wish.

      300 g (10 oz) dried wheat noodles

      1 teaspoon sesame oil

      1 tablespoon coarsely ground roasted peanuts

      2 spring onions, finely sliced

      Sauce

      3 teaspoons sesame paste

      165 ml (²/₃ cup) water

      3 teaspoons black soy sauce

      1 teaspoon sugar

      ½ teaspoon Sichuan peppercorn powder

      2 teaspoons red chili oil

      1 teaspoon vinegar

      1 To mix the Sauce, place the sesame paste in the bottom of a bowl and slowly pour in the water whilst whisking continuously to blend. Add the soy sauce, sugar and Sichuan pepper, while stirring continuously, then add the chili oil and the vinegar, and blend well.

      2 Bring a large pot of water to a boil, add the dried noodles and cook according to the directions on the package.

      3 Drain the noodles in a colander, rinse in cold water, drain, place in a large bowl, then drizzle on 1 teaspoon sesame oil and mix well.

      4 Add the Sauce to the noodles and toss to mix well, then sprinkle on the ground peanuts and chopped spring onions.

      5 Serve in a large serving dish at the table, or distribute equally into individual noodle bowls and serve.

      While almost any sort of noodle may be used here, the best choice for both taste and nutrition are freshly made noodles, either from your local market or hand-made in your own kitchen. And if you like the tangy flavor of fresh coriander leaves, it makes a most palatable garnish for this dish. The possibilities are virtually endless!

      Serves 4

      Preparation time: 5 mins

      Cooking time: 5 mins

      Peashoots with Garlic and Ginger

      500 g (1 lb) fresh Chinese peashoots (dou miao—see note)

      2 tablespoons oil

      3 cloves garlic, minced

      2 slices ginger, finely shredded

      Sauce

      1 teaspoon salt

      1 teaspoon sugar

      ½ teaspoon Sichuan peppercorn powder

      2 teaspoons rice wine

      2 teaspoons sesame oil