Create a stir

1tbsp cornflour; 1tbsp rapeseed oil; 5 garlic cloves, finely chopped; 1tbsp freshly grated root ginger; 1 red chilli, deseeded and chopped;

1 bird’s eye chilli, deseeded and chopped; 1tbsp fermented salted black beans, rinsed and crushed; 1tbsp yellow bean paste or miso paste; 250g ready-fried tofu, quartered; 1tbsp shaohsing rice wine or dry sherry; 2 green peppers, deseeded and cut into 1.5cm chunks; 200ml vegetable stock; 1tbsp tamari or low-sodium light soy sauce; cooked jasmine rice, to serve

200g baby pak choi, halved; pinch of sea salt; 1tbsp shaohsing rice wine; 1tbsp tamari or low-sodium light soy sauce; 1tsp toasted sesame oil; 2.5cm piece of fresh root ginger, sliced into matchsticks

Put a heatproof plate in a bamboo steamer. Season the pak choi with salt, rice wine, tamari or light soy sauce and toasted sesame oil, then lay the ginger slices over the top.

Place the lid on the steamer and set over a wok or pan of water. Bring to the boil, then gently steam over a low heat for three to four minutes. In a small jug or cup, mix the cornflour with two tablespoons of water to create a slurry and set aside.

Put a wok on a high heat, add the rapeseed oil. When it starts to smoke, add the garlic, ginger and chillies and stir-fry for a few seconds. Then add the black beans and yellow bean paste and stir quickly.

3. Add the tofu and stir-fry for one minute, keeping the ingredients moving in the wok, then add the rice wine or sherry and the green peppers and stir-fry for a further minute.

4. Add the stock and bring to the boil. Season with the tamari or soy sauce, add the cornflour slurry and stir to thicken.

Serve the black bean tofu and steamed baby pak choi with jasmine rice on the side and eat immediately.