Step 1

Heat the peanut oil in wok over a high heat then add the garlic, ginger and chilli. Stir-fry for a few seconds, then add the fermented salted black beans, chilli bean paste, sweetcorn and tofu and stir-fry for 10 seconds.

Step 2

Add the rice wine, tamari, vinegar and stock and bring to the boil. Stir in the Sichuan preserved vegetables and blended cornflour.

Step 3

Garnish with the ground peppercorns, spring onion, sesame seeds, coriander and serve with some cooked jasmine rice.