Lamb mapo tofu

SERVES: 4

Ingredients

400g lamb mince

2 tsp sichuan peppercorns 1 tsp sesame oil

2 cloves garlic, crushed 3cm piece ginger, peeled, finely grated

2 tbsp Chinese rice wine vinegar (Shaoxing)

1 tbsp chilli bean paste or sambal oelek

1 cup vegetable stock

1 tbsp soy sauce

1 tsp caster sugar

300g firm tofu, cut into 3cm cubes

150g snow peas, finely sliced 125g baby corn, halved 1 bunch gai lan (Chinese broccoli), cut into 3cm lengths

180g udon noodles

2 green onions, thinly sliced, to serve

Method

In a small fry pan, dry fry the sichuan peppercorns over low heat for 1 to 2 minutes or until fragrant. Crush lightly in a mortar and pestle.

Heat the oil in a wok or large frying pan over medium-high heat and cook mince for 3 to 4 minutes or until browned. Add garlic and ginger and cook for 1 minute.

Add rice wine vinegar and chilli paste and cook for 1 minute. Add stock, bring to boil then add soy sauce and sugar.

Reduce heat, gently add tofu and stir to coat. Simmer for 7 to 8 minutes or until sauce reduces, adding snow peas, corn and gai lan for the final 2 minutes.

Meanwhile, prepare noodles according to packet instructions. Drain.

Divide noodles between bowls and top with mince mixture. Sprinkle with peppercorns and green onions to serve. WeLoveOurLamb.com.au