2.5 cm (1 in) piece of fresh ginger, finely chopped
4 garlic cloves, finely sliced
1 teaspoon crushed Szechuan peppercorns
pinch of salt
250 g (8 oz) firm tofu, cut into 2.5 cm (1 in) cubes
200 g (7 oz) mangetout, halved
150 g (5 oz) baby sweetcorn, halved lengthways
250 g (8 oz) pak choi, chopped
300 g (10 oz) beansprouts
2 tablespoons light soy sauce
2 tablespoons Shaohsing rice wine
sesame oil, for drizzling
cooked rice, to serve
Heat 2 tablespoons of the oil in a wok or deep frying pan and add the spring onions, chillies, ginger, garlic, peppercorns and a pinch of salt. Fry for 1 minute, add the tofu and stir-fry for another 2 minutes, then transfer to a plate.
Heat the remaining oil and stir-fry the mangetout, sweetcorn, pak choi and beansprouts for a few minutes, until starting to wilt, then add the soy sauce and rice wine.
Return the tofu mixture to the wok or pan and toss everything together.
Drizzle with sesame oil and serve with cooked rice.