TiNDLE Gong Bao

From our friends over at TiNDLE.








  • 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


  • 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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