Ingredients:

• 1 cup – baby Corn (canned)
• 2 cups – bok choy, cut to 1/2 inch thick slices
• 1 cup – fresh sh
• take Mushroom (sliced)
• 300 g – Tofu (pressed Tofu)
• 1/2 – onion, sliced
• 2 tsp – fresh Ginger
• 1 tsp – garlic, minced
• 2 tbsp – scallions, sliced
• For the sauce:
• 3/4 cup – vegetable stock
• 2 tbsp – light or dark soy
• 1 tbsp – black bean sauce or paste
• 1 tbsp – dry sherry
• 2 tsp – chilli paste
• 1 tbsp – Corn starch
• 1/2 tsp – Sugar or Brown sugar
• 1/4 tsp – Szechuan pepper Corns
• 1 tbsp – oil
• Salt – as needed

Method:

1. Heat oil in the pan. Add ginger and garlic.
2. Now add baby corn, bok choy and onion.
3. Stir fry until the bok choy is slightly wilted.
4. Now combine all the ingredients listed under the sauce.
5. Whisk and add to the pan.
6. Boil by stirring until it is thickened.
7. It takes just 1 minute or a couple of minutes.
8. Now add the cubed tofu. Heat thoroughly for 2 to 3 minutes.
9. Garnish with scallions.
10. Serve hot with Jasmine rice.
11. Use Szechuan peppers as specified. Too much of pepper will be over powering.
12. How to use Szechuan peppercorns?
13. Toast the Szechuan peppercorns in a dry skillet over medium heat until they begin to smoke.
14. Do not worry even if few blacken slightly.
15. Then grind them in a spice grinder. Store the excess powder in the jar.
16. The Szechuan (seasoned oil) oil is used as a dressing for many Chinese salads.
17. Recipe courtesy: Dishes from My Kitchen
18. http://www.dishesfrommykitchen.com/