Chili Beancurd and Mixed Asian Mushroom Stir Fry


The chili bean sauce, do-ban jiang, is the star here. It delivers a fiery heat that is irresistible to chili lovers. This Sichuan-inspired dish fuses three different types of delectable oriental mushrooms: oyster, enoki and shiitake. If you are not a beancurd fan, you can always add a Chinese vegetable such as gai lan (Chinese broccoli) or pak choy instead. If you like more sauce, add extra stock or, for a thicker sauce, add a little blended cornstarch or let the sauce reduce slightly. However, I like it just the way it is.

Preparation time: 7 minutes
Cooking time: 4 minutes


  • 1 tablespoon peanut oil
  • 2 garlic cloves, crushed and finely chopped
  • 1 tablespoon freshly grated ginger
  • 1 medium red chili, seeded and chopped
  • oz oyster mushrooms, halved if large
  • oz enoki mushrooms, separated into small bunches
  • oz shiitake mushrooms, sliced
  • 14 oz fresh tofu (beancurd), cut into 1 in cubes
  • 3 tablespoons vegetable stock
  • 1 tablespoon chili bean sauce (do-ban jiang)
  • dash of light soy sauce
  • 2 spring onions, sliced diagonally
  • handful of cilantro leaves, finely chopped


  1. Heat a wok over high heat and add the peanut oil. Add the garlic, ginger and chilies and stir fry for a few seconds. Add the mushrooms and stir fry for less than 1 minute. Add the tofu and carefully stir well.
  2. Pour in the vegetable stock then add the chili bean sauce and light soy sauce and cook for less than 1 minute. Add the sliced spring onions and cilantro and serve immediately.