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General Tso’s chicken
Fruit and vegetables
1 tbsp
tomato
purée
2
garlic
cloves, smashed
1
onion
, cut into 2cm/¾in cubes
1 large red
pepper
, seeds removed, cut into 2cm/¾in cubes
4
spring onions
, cut into 2cm/¾in pieces
100g/3½oz Chinese garlic
chives
, cut on an angle to 5mm/¼in pieces
100g/3½oz dried
Chinese mushrooms
, soaked in hot water for 20 minutes, stem discarded, cut into 5mm/¼in strips
handful of
beansprouts
1
spring onion
, thinly sliced, to garnish (optional)
Tins, packets and jars
1 tbsp hot
chilli sauce
300g/10½oz thin egg
noodles
1 tbsp mushroom sauce or
oyster sauce
Cooking ingredients
2 tbsp low-sodium light
soy sauce
1 tbsp
rice vinegar
1 tsp light
brown sugar
or honey
1 tsp dark
soy sauce
1 tbsp potato flour or
cornflour
1 tbsp
rapeseed oil
1 tbsp Shaoxing
rice wine
or dry sherry
75g/2½oz
peanuts
, toasted and chopped
sea salt and ground
white pepper
toasted
sesame seeds
, to garnish
2 tsp toasted
sesame oil
1 tbsp
rapeseed oil
1 tbsp Shaoxing
rice wine
pinch
caster sugar
2 tbsp low-sodium light
soy sauce
Meat, fish and poultry
350g/12oz (4 small)
chicken thighs
, deboned, skinned and cut into 1x2.5cm/½x1in strips
Other
1 tbsp yellow bean sauce
5 dried Sichuan chillies
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