This is one of my favourite stir-fry bases so far. Your ingredient selection returns to you magically transformed by the sweet sauce and skill of the chef, with a generous hunks of chilli. Never fear though, these pieces of chilli are sweet and succulent, not hot. I topped my choice of rice noodles, tofu noodles, shiitake mushrooms, lotus root, bok choi, spinach, and black wood-ear mushrooms with a mixture I can recommend from the plethora of condiments at the help-yourself bar: even more garlic (because I can’t get enough of it), chopped spring onions, chopped pickled veg, crispy fried peas, and chopped peanuts. It didn’t seem to be as oily as the Sichuan pepper numbing stir-fry base, but that may be due to the heavy-handedness of the chef that particular day. Delicious. Also, this huge meal was just $22!
VEGAN
