1 large carrot, peeled and sliced into 1cm/½in thick rounds
1 red chilli, seeds removed and finely chopped
3–4 dried Sichuan chillies
2 red chillies, seeds removed and sliced
1 small Chinese cabbage, leaves separated and cut into bite-sized pieces
6–8 large dried Chinese mushrooms
1 tbsp finely chopped fresh coriander
1 garlic clove, finely chopped
5cm/2in fresh root ginger, peeled and sliced into rounds
assorted fresh mushrooms, such as oyster, shiitake, enoki or shimeji
1 spring onion, trimmed and sliced into 5mm/¼in thick rounds
1 tbsp finely chopped spring onion
assorted raw vegetables, such as Tenderstem broccoli, carrot curls or red cabbage
assorted aromatics, such as coriander, spring onions, garlic, ginger or chillies
small handful dried tangerine peel (optional)
1 tbsp chilli bean sauce (or miso mixed with chilli sauce)
1 tbsp chilli sauce
assorted noodles, such as udon, egg or instant dried
1 tsp oyster sauce
1 tbsp smooth peanut butter
30–50g/1–1¾oz whole Sichuan peppercorns
1 tbsp crispy chilli oil
100ml/3½fl oz chilli oil
1 cinnamon stick
1 tbsp cornflour
2 tbsp groundnut oil
3 tbsp rice vinegar
pinch sea salt
1 tbsp toasted sesame oil
1 tbsp white sesame seeds, toasted
3 tbsp light soy sauce
1 tbsp light soy sauce
1 star anise
2–2.5 litres/3½–4½ pints vegetable stock or chicken stock
pinch ground white pepper
1 free-range egg white
1 free-range egg yolk (optional)
small handful fried tofu, cut into 2.5cm/1in chunks
assorted tofu, such as fried, smoked, silken or bean curd knots
assorted raw meats, such as rib-eye beef fillet slices or sirloin slices
150g/5½oz haddock fillets, roughly chopped
4 tbsp mirin
assorted raw seafood, such as seabass slices, cod slices, scallops or prawns
150g/5½oz squid, cleaned and roughly chopped
1 tsp Shaoxing rice wine or dry sherry
1 tbsp satay sauce