Ingredients

• 10½ oz TiNDLE
• 3 tbsp oil
• 1 tbsp ginger, minced
• ½ tsp Sichuan peppercorn
• 1¼ oz cashew nuts
• 4 dried chilies, chopped (pre-soaked to soften)
• ½ small red onion, medium diced
• 3 scallions, white parts only, cut into 2cm pieces
• 6 garlic cloves
• 1 vegetable stock bouillon cube
• 3¼ oz Chinese cooking wine
• 3¼ oz water
• 1½ tbsp light soy sauce
• 1½ tbsp dark soy sauce
• 2 tbsp vegetarian oyster sauce
• 1 tbsp white sugar
• ¼ tsp white pepper
• ½ tbsp cornstarch
• Garnish: Sliced red chilli and chopped scallions

Instructions

• Heat 2 tbsp of oil in a pan at high heat.
• Toast cashew nuts in the pan until golden brown. Remove cashew nuts from the pan and set aside.
• Portion TiNDLE Thy into small cubes.
• Using the same pan, sear the TiNDLE Thy pieces until golden brown. Remove from the pan and set aside.
• Turn heat to low and add 1 tbsp of oil.
• Add garlic, ginger, dried chilies, Sichuan peppercorn, onions and scallions. Stir-fry for 2 minutes until fragrant.
• Add in Chinese cooking wine and cook for 1 minute.
• Add in seared TiNDLE Thy, the rest of the sauces, white sugar and white pepper.
• Add 100ml of water.
• Stir and cook until TiNDLE Thy reaches internal temperature of 167°F.
• In a separate bowl, mix cornstarch with ½ tbsp water to form a slurry.
• Add slurry and cook until sauce thickens.
• Garnish with cashew nuts, sliced fresh red chilies and chopped scallions.
• Serve with white rice.

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