1. Heat 1 tablespoon of oil in a wok. Add sze chuan pepper, garlic and ginger and saute till fragrant (but not brown). Add spicy bean paste and chili black bean paste. (Add chili powder here if the paste you use is not spicy.)
2. Add tofu and stir gently to coat with sauce. Add 1 rice bowl of water or enough water to barely cover the tofu. Bring to a simmer.
3. Add soy sauce and simmer for another few minutes. Add as much as the corn starch mixture to thicken to the consistency you want. Add scallion, fold gently into sauce and remove from heat. Serve immediately.

1. Heat about 2 cups of oil in a wok. Add string beans when oil is hot enough for deep frying. Fry till beans is cooked through. Beans should have fried blistered skin but still green in color. Drain on paper towel.
2. Pour out all the oil from the wok. The wok is still coated enough oil for stir frying. Heat wok, add garlic, pickle, jalapeno, scallion. Stir fry briefly till fragrant.
3. Return fried beans to wok. Sprinkle a bit of salt to taste. Mix well and transfer to a serving plate. Serve immediately.

1. Heat 1-2 cups of oil in wok. Add scallion, peppercorn and ginger and fry till oil is fragrant. Scallion, peppercorn and ginger may look burnt. Remove scallion, peppercorn and ginger from oil.
2. Use 1 part chili powder to 2 parts oil. In a heat proof bowl, mix chili powder and salt. Pour hot fragrant oil to chili powder. Mix well and store in jar when cool.

1. The chinese five-spice firm tofu comes in 6 pieces pack. For each of the 3 pieces, half it on the flat side. Then, thinly slice the tofu. Arrange in a plate. Add tofu skin pieces and all the seasoning. Cook in a microwave for 2 minutes. Take it out and give it a stir and return to the microwave for another minute.
2. Add pine nuts and scallion and slightly stir the dish.

1. Microwave "mu er" with some water for 2 minutes. Drain.
2. Heat a tablespoon of oil in a wok. Saute garlic till fragrant. Add "mu er", butter beans, mushroom and the "mushroom water" (taking care not to pour in any sand particle). Add half a rice bowl of water and let simmer.
3. Add vegetarian oyster sauce and white pepper powder. Dish is done when water is boiled out.

1. Prepare a big bowl of water. Peel potatoes. First thinly slice the potatoes and then thinly slice potato slices into thin strips. Potato strips should look like noodles. Place potato slices into bowl with water to wash off starch and prevent potato from browning.
2. Cut jalapeno into equally thin strips.
3. Heat 1-2 tablespoons of oil in a wok. Add potato slices and stir fry, folding quickly to prevent bottom from burning. After a couple minutes, add jalapeno slices, vineger and salt and stir fry for another minute.
4. Transfer potato to a serving plate and serve immediately.

1. Heat a tablespoon oil in a wok. Add 1 tablespoon scallion, ginger and "mu er". Fry for a minute or till garlic and ginger are fragrant.
2. Add tofu cubes, water, soysauce and salt to taste. Let simmer for 3 minutes.
3. Thicken with corn starch water. Transfer to a serving bowl. Garnish with remaining scallion and drizzle sesame oil over the top.

1. Pan fry tofu till golden brown.
2. Heat a tablespoon oil in a wok. Saute garlic, ginger and bean paste till fragrant. Add tofu and fold gently to coat.
3. Add water, soy sauce and salt. Let simmer for 5 minutes.
4. Thickens with corn starch mixture. Top with scallion and sesame oil.

1. Pan fry tofu till golden brown.
2. Combine water, sesame oil, soy sauce, dark soy sauce, sugar, cooking wine, vineger and corn starch.
3. Heat a tablespoon oil in a wok and fry dry chilies and peppercorn till fragrant. (Avoid burning the chilies and peppercorn. Don't let the oil be too hot.) Add scallion and ginger, and saute till fragrant.
4. Add tofu and seasoning mixture from step 2. Stir fry evenly over high heat. Top with peanuts.

1. Pan fry tofu till golden brown.
2. Combine water, sesame oil, soy sauce, cooking wine, corn starch and white pepper powder.
3. Heat a tablespoon oil in a wok and saute scallion and ginger till fragrant.
4. Add bell pepper and stir fry for a couple minutes.
5. Add tofu and seasoning mixture from step 2. Stir fry evenly over high heat. Top with cashew nuts.

1. Deep fry eggplant and drain on paper towel. Pour out all oil from wok.
2. With wok coated with oil, saute garlic and ginger till fragrant. Add bean paste and return eggplant to wok. Add 1 rice bowl of water, soy sauce and sugar. Let simmer for 3 minutes.
3. Stir in sesame oil with corn starch water. Thicken with corn starch and garnish with scallion.

1. Toast pine nuts. Combine corn starch, water, sesame oil and salt.
2. Heat 1 cup of oil in wok. Add corn, pepper and chilies to fry briefly and remove prompty. Drain on paper towel.
3. Remove oil from wok. Heat wok and return corn, pepper and chilies to wok. Add corn starch mixture and stir well till starch thickens. Toss in pine nuts and transfer everything to serving plate.

1. In a microwave safe container with lid, microwave brussel sprouts with a little bit of water till brussel sprouts are cooked (about 3 minutes).
2. In a small skillet, heat a little oil and saute garlic and radish till fragrant. Add a little water, soy sauce, bean paste and salt to taste. Add cooked, drained sprouts and stir fry to combine well. Let simmer covered for another minutes. If mixture looks wet, thickens with some corn starch dissolved in water.
3. Variation: Transfer about half a bowl of steaming water into a wok. Add 1 coarsely chopped tomatoes and 1 teaspoon of salted soy bean paste. Cook till tomato starts to disintegrate. Add drained brussel sprouts. Cook for another couple minutes. Thicken with corn starch liquid.

1. Soak noodles till soft. Cut noodles to managable lengths.
2. Heat 4 tablespoons of oil in wak. Add 1 tablespoon scallion, hot bean paste and ginger and saute till fragrant.
3. Add noodles, water/broth, soy sauce, sugar and salt. Let simmer for about 5 minutes.
4. Top with remaining scallion and sesame oil.

1. Boil noodles according to instruction. Remove noodles from pot. Add bok choy and cook briefly. Drain.
2. Combine the rest of the ingredients to make sauce.
3. Divide noodles into bowls, top with boy choy and add sauce. Mix well.

1. Boil noodles according to instruction. Remove noodles from pot. Add bok choy and cook briefly. Drain.
2. Combine the rest of the ingredients to make sauce.
3. Divide noodles into bowls, top with boy choy and add sauce. Mix well.

1. Boil noodles according to instruction. Remove noodles from pot. Add bok choy and cook briefly. Drain.
2. Combine the rest of the ingredients (except chopped peanut) to make sauce.
3. Divide noodles into bowls, top with boy choy and add sauce. Mix well. Top with chopped peanuts, if using.

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