- 250g/9oz fish balls (msg free), if you are unable to get hold of these, leave them out or substitute with vegetables instead
1 small handful of chinese cabbage/leaf, sliced
2 1/2cm/1 inch thick
1 small handful of deep-fried tofu, if you are unable to get hold of this, leave it out or substitute with vegetables instead
1 small handful of fresh tofu, cut into 2 1/2cm/1 inch chunks
1 large spring onion , roughly chopped
2 tablespoons groundnut oil
3-4 long dried sichuan chillies or long dried chillies
50g/2oz whole sichuan pepper corns
1 tablespoon chilli bean sauce
1 tablespoon chilli sauce
1.7 litres/3 pints hot vegetable stock
2 star anise
6 dried chinese mushrooms , whole or dried shitake or dried porcini mushrooms
1 small handful of dried tangerine peel or zest of
1 orange
250ml/9fl oz chilli oil
2 1/2cm/1 inch piece of fresh root ginger , peeled
2 medium red chilli, deseeded and sliced
Thin slices of lamb
Raw prawns , shelled and de-veined
Firm tofu, cut into chunks
Enoki mushrooms and baby corn
250g/9oz fish cake (msg free), sliced, if you are unable to get hold of this, leave it out or substitute with vegetables instead
3 tablespoons chinkiang black rice vinegar or balsamic vinegar
3 tablespoons light soy sauce
1 red chilli, deseeded and finely chopped
1 egg yolk
1 tablespoon oriental satay/barbeque sauce
1 tablespoon light soy sauce
1 tablespoon finely chopped fresh coriander
1 tablespoon finely sliced spring onion
