Sichuan prawns with green beans and tofu shopping list

Fruit and vegetables

2.5cm/1in piece fresh root ginger, peeled and finely chopped
1 garlic clove, finely chopped
2 spring onions, trimmed and finely chopped
50g/1¾oz dried Chinese wood ear mushrooms, shredded, soaked in warm water for 20 minutes and drained
100g/3½oz radishes, trimmed and finely sliced
½ cucumber, sliced into julienne strips
½ tsp chilli bean paste
small handful fresh coriander leaves, finely chopped
2 tbsp chilli bean paste
3 garlic cloves, minced
2cm/¾in piece fresh root ginger, peeled and minced
1 onion, cut into half-moon slices
1 green chilli, seeds removed and finely chopped
2 celery sticks, sliced on the diagonal into 2.5cm/1in pieces
small handful fresh coriander stems and leaves, roughly chopped, to garnish
2.5cm/1in piece fresh root ginger, peeled and grated
1 red chilli, seeds removed and finely chopped
200g/7oz French beans, trimmed and sliced into 5mm/¼in rounds
1–2 tbsp lemon juice
small handful fresh coriander (stems and leaves), finely chopped, to garnish

200g/7oz ready-to-eat, firm silken tofu, drained and sliced into 1cm/½in cubes, chilled for 20 minutes and served as one block