200g/7oz French beans, trimmed and sliced into 5mm/¼in rounds
2 celery sticks, sliced on the diagonal into 2.5cm/1in pieces
½ tsp chilli bean paste
2 tbsp chilli bean paste
1 green chilli, seeds removed and finely chopped
1 red chilli, seeds removed and finely chopped
½ cucumber, sliced into julienne strips
small handful fresh coriander leaves, finely chopped
small handful fresh coriander stems and leaves, roughly chopped, to garnish
small handful fresh coriander (stems and leaves), finely chopped, to garnish
1 garlic clove, finely chopped
3 garlic cloves, minced
2.5cm/1in piece fresh root ginger, peeled and finely chopped
2cm/¾in piece fresh root ginger, peeled and minced
2.5cm/1in piece fresh root ginger, peeled and grated
1–2 tbsp lemon juice
50g/1¾oz dried Chinese wood ear mushrooms, shredded, soaked in warm water for 20 minutes and drained
1 onion, cut into half-moon slices
100²µ/3½´Ç³ú radishes, trimmed and finely sliced
2 spring onions, trimmed and finely chopped
large handful long dried chillies
freshly steamed jasmine rice, to serve
1 tsp dry-toasted and ground Sichuan peppercorns
1–2 tbsp Chinkiang black rice vinegar or balsamic vinegar
1 tsp chilli oil
1 tbsp chilli oil
pinch Chinese five-spice powder
6 tbsp runny honey
handful roasted peanuts, left whole
1–2 tbsp rapeseed oil
1 tbsp rapeseed oil
2 tbsp clear rice vinegar
1–2 tbsp clear rice vinegar or cider vinegar
4 tbsp Shaoxing rice wine
1 tbsp toasted sesame oil
1 tsp toasted sesame oil
2 tbsp tamari or low-sodium light soy sauce
6 tbsp low-sodium light soy sauce
1–2 tbsp low-sodium light soy sauce
200g/7oz ready-to-eat, firm silken tofu, drained and sliced into 1cm/½in cubes, chilled for 20 minutes and served as one block
6–8 large tiger prawns, deveined, head on, tail on and body shell removed