The Japanese version of the classic Sichuan dish is not as oily or spicy, but still packs a punch when it comes to flavour (and spice if you so choose!) and is made from more readily available ingredients. Because this dish is so saucy, you can make it a complete "one pot" meal by adding more vegetables - any Chinese greens (like bok choy, pak choy) will go wonderfully with this. Even grated vegetables like carrots! As with all stir fried dishes, this is best made with all ingredients prepared and ready to toss into the wok as this comes together quickly once you start cooking.