Using ingredient chili paste with garlic

Bean Curd With A Spicy Sauce

• 3 garlic (cloves)
• 3 scallions
• 1 bean curd
• 1/2 stock
• 30 ml soy sauce
• 30 ml oil
• 5 gr cornstarch
• 5 gr ginger (fresh)
• 3 gr chili paste with garlic
• 2 gr sugar

Chinese Mapo Tofu

• 65 gr pork (ground)
• 30 gr green onions (chopped)
• 30 ml oil
• 16 ml black bean garlic sauce
• 3 gr chili paste with garlic (red)
• 1 package tofu (fresh)

Far East Peanut Dipping Sauce

• 230 gr peanut butter
• 60 ml mayonnaise
• 20 ml water
• 16 ml soy sauce
• 16 ml sesame oil
• 10 ml rice wine vinegar
• 3 gr chili paste with garlic
• 1 gr cayenne pepper

Good Neighbor Szechuan Noodles

• 1/2 mung bean sprouts (fresh)
• 110 gr oriental noodles
• 120 ml chicken broth
• 45 gr tamari
• 30 gr tahini
• 30 ml oil
• 22 gr spinach roughly (fresh chopped)
• 16 ml vinegar
• 16 ml sesame oil (toasted)
• 6 gr chili paste with garlic

Kung Pao Beef

• 10 chili peppers (whole red dried)
• 2 green onions in (cut)
• 2 garlic (cloves minced)
• 1 egg (white)
• 400 gr flank steak bite size (sliced diagonally into pieces)
• 120 ml waterchestnuts (diced)
• 100 gr peanuts (skinless)
• 60 ml peanut oil divided
• 60 ml chicken broth
• 30 ml soy sauce

Mongolian Beef

• 15 green onion tops
• 2 egg whites
• 1 cornstarch paste
• 950 ml peanut oil
• 450 gr flank
• 60 ml chicken stock
• 10 ml dark soy sauce
• 7 ml water chestnut flour
• 7 ml dry sherry
• 5 gr ginger (minced)

Pad Thai

• 3 scallions (chopped)
• 2 limes
• 2 bean sprouts (fresh)
• 2 eggs
• 1/2 firm bean curd tiny (fresh cut into cubes)
• 1/2 long way
• 110 gr thai flat rice noodles
• 90 ml thai fish sauce
• 75 gr peanuts (finely chopped)
• 70 gr chicken breast meat

Stir-fried Szechuan Lobster With Chili Sauce

• 4 1/2 scallions (thick)
• 3 chilies (dried red)
• 2 live lobsters
• 30 ml hoisin sauce
• 30 ml chili sauce
• 30 gr ginger (finely minced fresh)
• 26 gr garlic (finely minced)
• 5 gr shao hsing
• 5 ml soy sauce (thin)
• 5 ml fish sauce

Szechuan Shrimp With Chili Sauce

• 4 scallions (finely minced)
• 3 chilies (dried red)
• 2 shao hsing
• 950 ml peanut oil
• 250 gr shrimp
• 30 ml hoisin sauce
• 30 ml chili sauce
• 26 gr garlic (finely minced)
• 12 gr ginger root (fresh finely minced)
• 12 gr salt