Beijing tea house stir-fry recipe

• 2 tbsp Vegetable oil
• 1 tsp Szechuan peppercorns
• 3 Garlic cloves, sliced lengthways
• 1 2.5 cm Piece root ginger, peeled and finely chopped
• 1 Red onion, finely chopped
• 1 tsp Chilli flakes
• 250 g (8.8oz) Oyster mushrooms, torn in smaller pieces
• 200 g (7.1oz) Pak choi, cut in half
• 2 tbsp Soy sauce
• 1 tbsp Vegetarian oyster sauce
• 150 g (5.3oz) Rice, to serve (optional)

1. Heat a large wok over a high heat and add the oil.
2. Once smoking hot, remove from the heat and add the Szechuan peppercorns.
3. Stir in the hot oil for 30 seconds and then remove with a slotted spoon.
4. This will give you all their spicy numbing flavour without leaving behind any gritty bits.
5. Reheat the wok over a high heat.
6. Once smoking hot again, add the garlic, ginger, onion and chilli flakes and stir-fry for 1-2 minutes, or until everything starts to turn golden.
7. Add the mushrooms and stir-fry for another 2 minutes until they start to wilt and take on a little colour, then add the pak choi and stir-fry for 2 minutes until it starts to soften.
8. Pour in the soy sauce and oyster sauce and stir-fry for 1 minute until everything is coated in the rich juices and piping hot.

vegetable oil, garlic, root ginger, red onion, chilli flakes, mushrooms, choi, soy sauce, oyster sauce, rice

Taken from www.lovefood.com/guide/recipes/12565/john-gregorysmiths-beijing-tea-house-stirfry (may not work)