Sichuan green beans are one of my favourite sides when I eat at a Sichuan restaurant. Frying the beans in a hot wok gives it that quitessential wrinkly skin. The dish is then brought together with the spicy heat of the Sichuan pepper, pickled mustard and minced pork. My husband didn't realise that the pickled … Continue reading Sichuan green beans
This Sichuan chilli fish is one of my favourite spicy foods. I first discovered Sichuan food about 10 years ago and one of the distinguishing features of this cuisine is the Sichuan peppercorn. It leaves a bit of num feeling in your mouth, especially when you accidentally bite into a whole peppercorn. I thought I … Continue reading Sichuan chilli fish
This dish has a pretty good kick to it so feel free to adjust to your tastebuds. Traditionally cooked with whole dried chillies, I have replaced it with chilli flakes which add more spice than whole chillies. The sichuan peppercorns also add that classic, tingly spice to the dish. Serves 4 Prep time 20 mins … Continue reading Kung pao chicken (432 calories per serve)
