Ching-He says: “This is a great Sichuan dish that was invented by Ding Baozhen, the dearly loved governor of Sichuan in the nineteenth century. Its numbing, spicy sweet and tangy flavours are delicious with crispy fried tofu or, if you like meat, fry seasoned chicken strips first, then follow the rest of the steps. Also, if you’d prefer a healthier alternative to fried tofu, use smoked firm tofu instead.”

Serves 2

Ingredients     

1 tablespoon rapeseed oil

• 1 tablespoon Sichuan peppercorns
• 3 whole dried chillies
• 200g (7 oz) fried tofu, cut into 2cm (3/4 inch) cubes
• 1 tablespoon Shaohsing rice wine or dry sherry
• 1 small red pepper, deseeded and chopped into small chunks
• handful of dry roasted peanuts or cashew nuts
• 2 spring onions, sliced on the diagonal

For the sauce

• 100ml (1/2 cup) cold vegetable stock
• 1 tablespoon low-sodium light soy sauce
• 1 tablespoon ketchup
• 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
• 1 teaspoon sriracha chilli sauce or good chilli sauce
• 1 tablespoon cornflour

Method

Whisk together all the ingredients for the sauce in a small glass jug, then set aside.

Heat a wok over a high heat until smoking and add the rapeseed oil. Add the Sichuan peppercorns and dried chillies and stir-fry for a few seconds, then add the tofu cubes and stir-fry for 1 minute until the tofu is seared at the edges. Add the Shaohsing rice wine or dry sherry, then the red pepper and cook for just under 30 seconds.

Give the sauce a quick stir, then pour into the wok and bring to the boil. When the sauce has reduced and is thicker and slightly sticky, add the peanuts or cashew nuts, followed by the spring onions and cook for 1 minute. Stir to mix everything together well, then transfer to a serving plate and serve immediately.

Ching-He says: “This is a great savoury, nutty stir-fry that is packed with flavour. You can add beansprouts or blanched greens and toss together or even add thin egg noodles to turn this into a chow mein. Perfect served with steamed broccoli – either on the side or tossed together at the end – and steamed jasmine rice.” 

Serves 2

Ingredients

• 1 tablespoon rapeseed oil
• 2 garlic cloves, crushed and finely chopped knob of fresh root ginger, peeled and grated
• 250g boneless chicken thighs, sliced into strips
• 1 tablespoon sake
• 1 tablespoon mirin
• 1 tablespoon low-sodium light soy sauce
• 1 tablespoon toasted sesame oil
• pinch of caster sugar
• 2 spring onions, finely sliced on the diagonal
• 2 tablespoons toasted black and white sesame seeds

Method

Heat a wok over a high heat until smoking and add the rapeseed oil. Add the garlic and ginger and toss for a few seconds to release their flavours. Add the chicken strips and leave to sear and brown for 10 seconds, then flip them over.

Add the sake and mirin and toss for a few seconds, then season with the light soy sauce, toasted sesame oil and sugar. Toss to combine well, then add the spring onions and toss again to mix.

Transfer to a plate, sprinkle with the toasted black and white sesame seeds and serve with steamed broccoli and rice.

Ching-He says: “This is a marriage made in wok heaven. The combination of delicious savoury beef slices paired with the punchy Korean fermented cabbage, kimchi, is out of this world. Traditionally, it’s frowned upon to stir-fry kimchi, but I think it’s worth going against the rules for this one. The pungent, spicy kimchi complements the meaty beef so well; a simple but elegant dish, perfect for foodie friends.”

Serves 2

Ingredients     

• 350g (12 oz) sirloin steak, fat trimmed off, sliced against the grain into 1cm (1/2 inch) thick strips
• pinch of sea salt flakes
• pinch of ground black pepper
• 1 tablespoon cornflour
• 1 tablespoon rapeseed oil
• knob of fresh root ginger, grated
• 200g (7 oz) shop-bought kimchi, drained but 1 tablespoon of liquid reserved
• 50g (1/2 cup) water chestnuts, sliced into round coins
• 1–2 tablespoons low-sodium light soy sauce
• 1 teaspoon clear rice vinegar or cider vinegar
• 1 teaspoon chilli oil
• 2 spring onions, sliced on the angle, to garnish

Method

Place the beef strips in a bowl, season with salt and ground black pepper and dust with the cornflour.

Heat a wok over a high heat until smoking and add the rapeseed oil. Add the ginger and toss for a few seconds, then add the beef strips. Sear them on one side until brown, then turn the strips and stir-fry for 1 minute.

Add the kimchi and water chestnuts and toss together, then season with light soy sauce to taste, the vinegar, chilli oil and reserved liquid from the kimchi. Toss gently once more, then garnish with the spring onions and serve.

Stir Crazy by Ching-He Huang (£22, Kyle Books) is out now