For the stir-fry:



  1. For the stir-fry:

    • Heat the oil then lightly crush the Sichuan peppercorns and add into the pan.
    • Cook for 1 minute then add in the vegan mince and cook for a further 3 minutes.
    • Add the KNORR Professional Garlic puree, water and KNORR Blue Dragon Szechuan concentrate.
    • Bring to the boil then break in the tofu.
    • Slice the red chilli and spring onions.
    • Remove the pan from the heat and stir in the chilli oil, spring onions and red chilli.
    • Serve with rice and steamed pak choi