Type what you have

Ingredients

• ✓ chili bean sauce
• sesame oil
• ginger
• garlic
• ground pork
• soy sauce
• sake
• oyster sauce
• tofu
• water
• green onion

Instructions

1. 1 Heat the sesame oil in a wok or large skillet over medium-high heat, and cook and stir the ginger and garlic until the garlic just begins to brown, about 30 seconds. Stir in the pork, breaking it up as you stir, and cook and stir until the pork is browned and broken into small pieces. Add the chili bean sauce, soy sauce, sake, and oyster sauce, stir to mix the ingredients together, reduce heat, and let simmer until the mixture thickens slightly, about 3 more minutes.
2. 2 Thin the sauce with water as needed (sauce should not be watery) and gently stir in the tofu. Simmer until the tofu is hot and coated with sauce, about 10 minutes, stirring a few more times. Serve sprinkled with chopped green onion.

By sakuraiiko

Ingredients

• ✓ chili bean sauce
• ginger
• garlic
• spring onion
• red chile pepper
• vegetable oil
• white sugar
• black vinegar
• soy sauce
• chicken stock
• salt
• rice wine
• pork
• cornstarch
• water
• salt
• lettuce

Instructions

1. 1 Combine stem lettuce and pinch of salt in another bowl.
2. 2 Combine water and cornstarch in a small bowl; stir into a smooth paste.
3. 3 Transfer half of the cornstarch paste into a larger bowl. Add pork, rice wine, and 1/4 teaspoon salt. Mix well and let marinate, about 5 minutes.
4. 4 Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce.
5. 5 Heat oil in a wok or large skillet over high heat. Add pork with marinade; cook and stir until browned, 3 to 4 minutes. Stir in pickled chile peppers and chili bean sauce; cook until oil turns red, about 1 minute. Add spring onions, garlic, and ginger; cook and stir until fragrant, about 1 minute. Stir in lettuce; saute until tender, 2 to 3 minutes. Pour in sauce and toss until thickened, about 3 minutes.

By Jin

Ingredients

• ✓ chili bean sauce
• all-purpose flour
• egg
• chicken breast
• vegetable oil
• vegetable oil
• sichuan peppercorn

Instructions

1. 1 Place flour in a large bowl. Beat egg in a shallow dish. Coat a piece of chicken in flour, dip in egg, coat again in flour, and place on a plate. Repeat with remaining chicken. Let coated chicken rest for 10 minutes.
2. 2 Heat chili bean sauce and 1/4 cup vegetable oil in a large skillet over medium heat, whisking occasionally, for 8 minutes.
3. 3 Heat 4 cups oil to 350 degrees F (175 degrees C) in a large skillet. Fry chicken in batches: cook for 4 minutes, flip, and cook other side until golden brown, about 4 minutes more. Transfer to a paper towel-lined plate.
4. 4 Dip chicken tenders in the chili bean sauce mixture, using tongs. Transfer to a serving plate and sprinkle with ground Sichuan peppercorns. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ chili bean sauce
• cucumber
• sea salt
• white sugar
• white vinegar
• water
• chili oil
• red chile pepper
• onion
• garlic

Instructions

1. 1 Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.
2. 2 While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.
3. 3 Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled.

By Helena C

Ingredients

• ✓ chili bean sauce
• rice wine
• soy sauce
• soy sauce
• ginger root
• green onion
• sugar
• chicken breast
• vegetable oil
• all-purpose flour

Instructions

1. 1 Whisk together the chile bean sauce, rice wine, light soy sauce, dark soy sauce, ginger root, green onion, and sugar. Place chicken strips in a large bowl and pour sauce over; refrigerate and allow to marinate for 30 to 40 minutes.
2. 2 Heat oil in a deep-fryer or large wok to 375 degrees F (190 degrees C).
3. 3 Remove the chicken strips from the marinade and sprinkle with the flour. Deep fry chicken strips until crispy and no longer pink in the center, about 8 minutes. Drain cooked chicken on paper towels; serve hot.

By myka