Sichuan gai lan

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

  • 15 mins cooking
  • Serves 4
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Sichuan gai lan
  • 470 gram broccolini
  • 4 green onions, white and green parts
  • 2 teaspoon sichuan peppercorns
  • 1/4 cup (60ml) grape seed oil
  • 1 tablespoon brown rice syrup
  • 4 fresh long red chillies, chopped coarsely
  • 2 teaspoon dried chilli flakes
  • 4 clove garlic, crushed
  • 400 gram gai lan, cut into thirds
  • 150 gram green beans, trimmed
  • 1/2 cup (125ml) water
  • 200 gram marinated tofu, sliced
  • 2 tablespoon light soy sauce


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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