Side Asian

Stir-fried broad beans with Sichuan pepper

Name: Stir-fried broad beans with Sichuan pepper
Yield: 4
Cuisine: /asian, /chinese
Ingredients: 400g podded broad beans; 2 tablespoons vegetable oil; 1/2 teaspoon ground Sichuan pepper; 1 teaspoon caster sugar; 1 tablespoon soy sauce; 1 tablespoon Chinese rice wine (shaohsing); 1 tablespoon rice vinegar or white wine vinegar; 1 tablespoon chilli bean paste or chilli sauce; 1 teaspoon sesame seeds

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Stir-fried broad beans with szechuan pepper

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by Jill Dupleix

Food writer

Oct 03, 2015

The power of chilli bean paste fused with Sichuan peppercorns will make this dish your Shanghai away from Shanghai.

400g podded broad beans
2 tablespoons vegetable oil
1/2 teaspoon ground Sichuan pepper
1 teaspoon caster sugar
1 tablespoon soy sauce
1 tablespoon Chinese rice wine (shaohsing)
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon chilli bean paste or chilli sauce
1 teaspoon sesame seeds

Method

1.

Cook broad beans in simmering salted water for 4 minutes. Drain, reserving a ladleful of the cooking water, refresh under cold running water, then drain again. Gently shell the beans. Heat the oil in a wok over high heat, add the beans and toss for 1 minute. Add the Sichuan pepper, sugar, soy sauce, Chinese rice wine, vinegar and bean paste, tossing well. Add 2-3 tablespoons of the bean cooking water and cook for 2 minutes, tossing over high heat. The beans should be tender and lightly coated with the sauce.
2.

Serve scattered with sesame seeds.