Vegetable spring rolls enclose a finely cut, relatively dry vegetable filling in crisp wrappers. The filling is cooked before rolling, so the frying stage can focus on the wrapper. A tight but unstrained roll helps prevent oil entering through gaps.
This vegan mapo-style tofu uses finely chopped mushrooms for savoury depth in a chilli-bean sauce. Sichuan pepper supplies a tingling finish, while tofu contributes soft, substantial cubes. The sauce should coat the tofu without becoming a stiff starch gel.
These Sichuan-style green beans have blistered surfaces and tender centres, with garlic, chilli and a little tingling pepper. The cooking method concentrates bean flavour before the finishing sauce is added. They should not sit in a deep, wet sauce.
Aubergine in garlic sauce should have a soft, almost creamy centre beneath a glossy savoury-sour coating. Garlic and ginger provide the main aroma, while a small chilli addition gives warmth. The aubergine must be fully tender before the sauce is considered finished.
Vegetable fried rice uses separate cooked grains with small pieces of carrot, mushroom and peas. Spring onion whites flavour the pan, while the greens brighten the finish. The rice should be hot and lightly coated, with vegetables distributed throughout.
Beef ho fun combines broad rice noodles, thin beef and crisp greens in a savoury stir-fry. The noodles should remain wide and mostly intact, with sauce spread evenly over their surfaces. Controlled batch size helps the beef brown without tearing the noodles.
Sweet-and-sour chicken pairs crisp-coated chicken with pineapple, peppers and a glossy vinegar-tomato sauce. The sauce should be tangy as well as sweet. Crispness lasts longest when chicken and sauce are combined immediately before serving.
Black pepper beef combines tender steak strips with peppers and onion in a concentrated, pepper-forward sauce. Coarsely crushed pepper gives a fragrant bite distinct from chilli heat. The vegetables should remain crisp enough to contrast with the beef.
Kung pao chicken combines small chicken pieces, roasted peanuts and dried chilli in a concentrated sweet-sour sauce. Sichuan pepper adds a tingling aroma distinct from chilli heat. The sauce should cling to the chicken without leaving the peanuts soggy.
Cantonese-style steamed fish highlights the fish itself with ginger, spring onion and a light soy dressing. Steaming should leave the flesh moist and delicate. The hot-oil finish releases aroma from the fresh garnish without turning it into a heavy fried topping.
