AT A GLANCE
Lettuce is used in soups just like any other green, usually added at the end. We like to use cos or butter lettuce in this particular soup, although they have slightly different textures - the cos remains a little crisp thanks to its larger ribs, whereas the delicate butter lettuce wilts and becomes silky.
|01||Combine pork and half the Shaoxing and soy mixture and set aside.|
|02||Heat oil in a wok or large saucepan over high heat, add ginger and garlic and stir-fry until fragrant. Add Sichuan pepper and pork and cook until pork is starting to brown (5-10 minutes). Add chilli bean sauce and chicken stock, remaining Shaoxing and soy, and bring to the boil. Stir in cornflour mixture to thicken the soup, then bring back to the boil.|
|03||Add chives and tofu to soup and stir gently until tofu is just warmed through (1 minute). Divide lettuce among bowls, then pour in soup and serve.|