Quick & Easy

Sichuan gai lan

Sichuan is a province in southwest China known for its abundant use of chilli and eye-wateringly fiery dishes.
sichuan gai lan



1.Cut broccolini in half; keep stems and tops separated. Coarsely chop the white part of the onion; thinly slice the green part. Keep white and green parts separated.
2.Dry-fry peppercorns in a wok over medium heat, stirring continuously, for 2 minutes or until fragrant. Grind peppercorns in a small food processor. Add oil, rice syrup, chilli, chilli flakes, garlic and white part of onion; process until finely chopped.
3.Cook chilli mixture in wok over medium-high heat, stirring, for 3 minutes or until fragrant. Add broccolini stems, gai lan, beans and the water; stir-fry for 1 minute. Add broccolini tops, tofu and sauce; stir-fry for 2 minutes or until tofu is heated through and vegetables are just tender.
4.Serve sprinkled with green part of onion.

For a milder dish, simply halve the Sichuan peppercorns, chillies and chilli flakes in the recipe below. You will need 2 bunches of broccolini for this recipe. Substitute any of the vegetables in this recipe with another asian green. Tofu can be substituted with barbecued chicken or smoked chicken breast.


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