3-4 long dried Sichuan chillies or long dried chillies
1 tbsp chilli bean sauce (available from Asian grocers)
1 red chilli, de-seeded, finely chopped
1 small handful Chinese cabbage, thickly sliced
6 dried Chinese mushrooms
1 tbsp finely chopped fresh coriander
2.5cm/1in piece fresh root ginger, peeled
enoki mushrooms
1 large spring onion, roughly chopped
1 tbsp finely sliced spring onion
baby sweetcorn, sliced
1 tbsp satay or Taiwanese barbecue sauce (available from Asian grocers)
1 tbsp chilli sauce
50g/2oz whole Sichuan peppercorns
3 tbsp Chinkiang black rice vinegar or balsamic vinegar
250ml/9fl oz chilli oil
2 tbsp groundnut oil
1 small handful dried tangerine peel (available from Asian grocers, or subtitute with the zest of 1 orange)
3 tbsp light soy sauce
1 tbsp light soy sauce
2 whole star anise
1.7 litres/3 pints hot vegetable stock
1 free-range egg, yolk only
1 small handful deep-fried tofu
1 small handful fresh tofu, cut into 2.5cm/1in chunks
firm tofu, cut into chunks
250g/9oz ready-made fish balls (available from Asian grocers) (optional)
lamb fillet, thinly sliced
raw prawns, shelled and de-veined