1 tbsp Sichuan peppercorns
2 tbsp sesame oil
2 cloves garlic, sliced
2 tbsp finely grated ginger
250g shiitake mushrooms, halved
1 tbsp Shaoxing wine
2 tbsp chilli bean paste (or fermented black beans)
2 cups braising liquid from red braised beef ribs – find the master recipe here
4 red braised beef short ribs – find the master recipe here
250g silken tofu, chopped
1 tsp cornflour
1 tbsp black vinegar
1 bunch flowering garlic chives (or regular chives), to serve
- Dry fry the peppercorns in a wok over a low heat for 1-2 minutes until they are light brown and aromatic. Crush lightly in a mortar and pestle.
- Return the wok to high heat, add the oil, garlic, ginger and mushrooms; stir-fry for 4 minutes, until golden. Add the Shaoxing, chilli bean paste and peppercorns; cook for 2 minutes.
- Add the braising liquid and 1 cup water, and bring to a simmer. Reduce heat to low, add the beef ribs and simmer for 20 minutes, turning occasionally until the beef is heated through. Gently slide the tofu into the wok and toss the tofu into the sauce without breaking it up too much.
- Combine the cornflour with black vinegar and 1 tablespoon water and mix into the sauce. Cook for a further minute until thickened. Divide between bowls, serve with chives.
If you prefer, you can also shred the meat and fold it through the sauce. If you like things extra hot, add some dried chilli flakes, to serve.