Chinese Cookery Course: Recipes

When we were in Dali, Laura and I attended a Chinese cookery course. Below are the recipes, mostly for our records, but maybe a few people back home might like to have a go too!

Dried Tofu Salad

Dried tofu salad

Ingredients (1 serving)

  • 2 pieces of dried tofu
  • 1/2 green pepper
  • 1/2 red pepper
  • 1 spring onion

For the dressing:

  • 2 tbsp light soy sauce
  • 1 tbsp sesame seed oil
  • 1 tsp rice vinegar
  • 1/2 tsp sugar
  • 1 clove of garlic, finely chopped


  1. Cut the dried tofu into slices
  2. Cut the green pepper and red pepper into slices
  3. Cut the white part of the spring onion into pieces and the green part into strips
  4. Bring some water to boil
  5. Drop in the slices dried tofu
  6. Boil for 30 seconds
  7. Drain the tofu
  8. Rinse with cold water
  9. Put dried tofu, green pepper, red pepper and spring onion into a big bowl
  10. Mix the dressing in a bowl
  11. Pour over the dried tofu with pepper
  12. Mix it up

Fish Flavoured Aubergine

Fish flavoured aubergine


  • 1 aubergine (180g)
  • 3-4 small pickled red chilli
  • 10g ginger
  • 3-4 garlic cloves
  • 2 spring onion
  • 50ml oil for deep-frying and stir-frying


  • 1/4 tsp salt
  • 1 flat tbsp sugar
  • 3/4 tbsp vinegar
  • 1/2 tbsp soy sauce


  • 1 tsp cornstarch
  • 1 tbsp water


  1. Cut the aubergine into 5cm strips. Peel and mince the ginger and garlic. Mince the pickled red chilli. Chop the spring onions. Combine all the sauces together in a separate dish and set aside. Mix thickener together.
  2. Heat a flat-bottomed wok over high heat until hot but not smoking. Add 4 tbsp of oil and half the aubergine. Stir-fry for 3-4 minutes until the aubergine begins to brown and soften. Remove the aubergine to a plate. Repeat with the remaining aubergine, then transfer to the plate with first batch.
  3. Leave 1 tbsp of oil in the wok. Heat the oil, adding the pickled red chilli when the oil is hot. Stir-fry it for 30 seconds. Add the minced ginger and garlic. Stir-fry until aromatic (about 1 minute)
  4. Add the sauce into the wok and bring to a boil over high heat. Put the aubergine back in the wok and cook for 3-5 minutes over a medium heat until the aubergine is just tender. Add the thickener, stirring gently for 15 seconds. Stir in the spring onions.

Gongbao Chicken

Gongbao chicken


  • 150g boneless, skinless chicken breast
  • 50g cup toasted or deep-fried peanuts


  • 1 tbsp water
  • 1/2 tbsp chinese rice wine
  • 1/4 tsp salt
  • 1 tsp cornstarch


  • 1/2 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 flat tbsp sugar
  • 3/4 tbsp black vinegar
  • 1/2 tbsp chinese rice wine
  • pinch of salt
  • 1 tsp cornstarch
  • 1 tbsp chicken broth or cold water


  • 2 to 3 small dried red chilli peppers
  • 1 garlic clove
  • 5g ginger
  • 3 spring onions
  • 1/4 tsp Sichuan peppercorn
  • 100ml oil for deep-frying and stir-frying


  1. Cut the chicken into 2 cm cubes. Mix the water, Chinese rice wine and salt for the marinade. Marinade the chicken for 10 minutes, then add the cornstarch into the chicken and mix well.
  2. While the chicken is marinating, prepare the sauce and the vegetables:
  3. Cut the chillis in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel the ginger and garlic. Cut them into pieces. Cut the white part of the green onion into cubes.
  4. In a small bowl, combine all the sauces together. Set aside.
  5. Heat the wok over a medium-high heat. Add 4 tbsp of oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 50% cooked. Remove from the wok.
  6. Leave 2 tbsp of oil in the wok. When the oil is hot, add the chilli peppers and the Sichuan peppercorn. Stir-fry them until they turn dark red. Add the garlic and ginger pieces. Stir-fry until aromatic (about 30 seconds)
  7. Put the chicken back in the pan and stir-fry for a few seconds. Add the spring onion and stir in. Add the sauce to the wok. Mix it in and bring to the boil. Add the peanuts and stir for 1 second. Remove from the heat. Serve hot with boiled rice.


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