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Using ingredient pepper oil

Chinese Chicken Stir Fry

Chinese Chicken Stir Fry
  • 4 chicken breast fillets
  • 3 garlic (cloves)
  • 325 ml homemade chicken broth
  • 140 gr bell pepper (diced red)
  • 90 gr green onion (sliced)
  • 80 gr mushrooms (fresh)
  • 45 ml sherry
  • 45 gr dry rosted pecan (unsalted)
  • 30 ml soy sauce (light)
  • 24 gr cornstarch

Chinese Winter Soup

Chinese Winter Soup
  • 1 scallion
  • 950 ml vegetable stock
  • 240 gr tofu
  • 85 gr mushrooms
  • 45 ml water
  • 30 ml cider vinegar
  • 32 gr spinach
  • 30 ml soy sauce (light)
  • 22 ml sesame oil
  • 18 gr cilantro

Spicy Hot Sichuan Tofu

Spicy Hot Sichuan Tofu
  • 3 green onions
  • 2 garlic (cloves)
  • 1 bean paste (hot)
  • 475 gr tofu
  • 60 ml water chestnuts
  • 45 ml vinegar
  • 40 gr mushrooms (fresh)
  • 28 gr corn
  • 16 ml sherry
  • 16 ml soy sauce

Squid With Sichuan Pepper Corn Sauce

  • 450 squid
  • 12 bite sized (pieces)
  • 475 ml stock
  • 5 ml sesame oil
  • 3 gr pepper powder (red)
  • 3 gr brown pepper powder
  • 2 ml dark soy sauce
  • 2 ml soy sauce (light)
  • 2 ml pepper oil (red)
  • 2 gr sugar

Pon Pon Shredded Chicken

  • 4 chicken breasts
  • 700 ml stock
  • 210 gr chicken (shredded)
  • 28 gr peanut butter
  • 7 ml sesame oil
  • 2 ml soy sauce (light)
  • 2 ml pepper oil (red)
  • 2 gr sugar
  • 1 gr salt
  • 2 slices bean paste sheets

Spaghetti Fritters

  • 4 stalks parsley well (fresh chopped)
  • 3 well eggs (beaten)
  • 85 gr spaghetti (cooked)
  • 32 gr italian cheese (grated)
  • 8 gr garlic salt
  • 3 gr salt
  • 2 gr oregano
  • 1 ml pepper oil
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