Ingredients

• 1 cup - baby corn (canned)
• 2 cups - bok choy, cut to 1/2 inch thick slices
• 1 cup - fresh sh
• take mushroom (sliced)
• 300 g - tofu (pressed tofu)
• 1/2 - onion, sliced
• 2 tsp - fresh ginger
• 1 tsp - garlic, minced
• 2 tbsp - scallions, sliced
• For the sauce:
• 3/4 cup - vegetable stock
• 2 tbsp - light or dark soy
• 1 tbsp - black bean sauce or paste
• 1 tbsp - dry sherry
• 2 tsp - chilli paste
• 1 tbsp - corn starch
• 1/2 tsp - sugar or brown sugar
• 1/4 tsp - Szechuan pepper corns
• 1 tbsp - oil
• Salt - as needed

How to Make Szechuan Spiced Vegetables and Tofu

• Heat oil in the pan. Add ginger and garlic.
• Now add baby corn, bok choy and onion.
• Stir fry until the bok choy is slightly wilted.
• Now combine all the ingredients listed under the sauce.
• Whisk and add to the pan.
• Boil by stirring until it is thickened.
• It takes just 1 minute or a couple of minutes.
• Now add the cubed tofu. Heat thoroughly for 2 to 3 minutes.
• Garnish with scallions.
• Serve hot with Jasmine rice.
• Use Szechuan peppers as specified. Too much of pepper will be over powering.
• How to use Szechuan peppercorns?
• Toast the Szechuan peppercorns in a dry skillet over medium heat until they begin to smoke.
• Do not worry even if few blacken slightly.
• Then grind them in a spice grinder. Store the excess powder in the jar.
• The Szechuan (seasoned oil) oil is used as a dressing for many Chinese salads.
• Recipe courtesy: Dishes from My Kitchen
• http://www.dishesfrommykitchen.com/