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Chicken stir-fried with holy basil and chilli

Ma po beancurd


You'll need

60 ml (¼ cup) Shaoxing wine (see note) 2 tbsp dark soy sauce 2 tbsp bean paste (see note) 2 small red chillies, finely chopped 1 long red chilli, thinly sliced 2 tbsp peanut oil 500 gm minced pork 1 large garlic clove, finely chopped 2 cm piece of ginger, finely chopped 2½ tsp crushed Sichuan pepper 1 green onion, finely sliced 500 gm silken tofu, cut into 3cm pieces ½ tsp cornflour mixed with 1 tsp water To serve: steamed jasmine rice

Method

  • 01
  • Combine Shaoxing wine, soy sauce, bean paste and chillies in a bowl and set aside. Heat oil in a wok over high heat, add pork, garlic and ginger and stirfry until starting to brown (1-2 minutes). Add Sichuan pepper and stirfry to combine, then add soy mixture and white part of green onion and bring to the boil, then reduce heat to medium-high and cook until pork is cooked through and tender (8-10 minutes). Add tofu and cornflour mixture and stir gently until sauce is thickened slightly and tofu is warmed through (1-2 minutes). Serve scattered with remaining green onion and steamed rice to the side.
Note Shaoxing wine and bean paste are available from Asian supermarkets.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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