Instructions Jump to Ingredients ↑

  1. Cook the rice, according to the packet instructions and keep warm if necessary.

  2. Heat the oil in a wok. Use a rolling pin to bruise the garlic and ginger. When the oil is hot, add the garlic, ginger and chillies and allow to sizzle for 5 minutes. Remove with a slotted spoon and discard.

  3. Meanwhile, dry-toast the Szechuan peppercorns and grind in a pestle and mortar or grinder attachment. Add to the wok with the onion and green pepper and cook for 5 minutes. Add the tofu, mushrooms and broccoli and cook for 5 minutes, then addthe stock and shoyu and allow to simmer for 5-10 minutes until the vegetables are tender but still crisp.

  4. Stir in the toasted cashew nuts and serve on a bed of rice.


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