I love sichuan dishes. I usually try to put a cup of drinking water next to myself when I fry this dish as my eyes will start watering and I will be coughing away when frying it.
I choose my favourite veges for this dish. It is a bit of a mix and match or even cooking up leftover ingredients from the fridge. Every time I fry this dish, the ingredients are different.
The main ingredients in this dish is dried chilli, spicy bean paste and si chuan peppercorn. Or if you have chilli oil, it would be even better.
Ingredients:
- Important ingredients: Oil, dried chilli, Dou ban Jiang (spicy bean paste), sichuan pepper corn
- Condiments, spices, aromats: Garlic, Shallot, Ginger (optional), white pepper, 100ml of soup base, star anise (used it as I did not use chilli oil), salt to taste, cooking wine
- Main ingredients: Carrot, Mushroom, Tofu, snow peas, lotus root
- Topping: toasted sesame seed, spring onion
- Other ingredients to consider (optional): peanuts, coriander for topping, soy, vinegar
Method:
1. Heat up oil.
2. Fry dried chilli and sichuan peppercorn and put aside.
3. Use the oil to fry garlic, shallot and ginger until bown
4. Add in dou ban jiang (spicy bean paste) & star anise and fry
5. Add in the main ingredients and stir fry it for about 3 minutes
6. Add in soup base, white pepper and stir.
7. Add cooking wine after a few minutes8. Fry until cooked then add salt to taste9. Add toppings and serve
Other versions:
