A dry, clingy stir-fry of meat, tofu and vegetables tossed with whole dried chillies, Sichuan peppercorn and doubanjiang until everything is coated in fragrant numbing-spicy oil rather than sauce. A modern Sichuan restaurant favourite built for sharing.
Blanch the vegetables
Bring a pot of water to a boil and blanch the lotus root and cauliflower for two minutes until just tender, then drain.
2 minSear the chicken
Heat two tablespoons of the oil in a wok over high heat until it shimmers, add the chicken slices, and stir-fry for three minutes until cooked through, then remove and set aside.
3 minFry the spice base
Add the remaining oil to the wok, then add the doubanjiang, chilli bean paste, Sichuan peppercorns, dried chillies, garlic and ginger, and stir-fry over medium heat for two minutes until deeply fragrant and the oil is red.
Combine everything
Return the chicken to the wok along with the tofu, blanched lotus root and cauliflower, and enoki mushrooms, and toss over high heat for three minutes until everything is well coated.
3 minSeason and finish
Stir in the sugar and light soy sauce, toss for thirty seconds more, then scatter over the spring onion and serve straight from the wok or a warmed pot.
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