The tendon needs to be very tender, because it won’t get any softer in the brief time you cook it with the sauce and bean curd. I like this for the contrast in textures: the slippery ...

Turn the heat down to medium, add the chilli bean paste and stir-fry for about 30 seconds, until the oil is a rich red colour. Add the black fermented beans and ground chillies and stir-fry for ...

Whenever I’m in need of a high-protein vegetarian/vegan dish, bean curd is the first thing that comes to mind. I never could understand people who said that bean curd was bland. Of course it can ...

You can adjust the spice to suit your own taste and serve it hot. 1. Heat cooking oil and sichuan oil in wok or pan, put chili bean paste, spicy black bean, sauté it. 2. 2. Add ginger, garlic, chili ...