snow peas and the green onions and stir-fry for 1 more minute. Transfer to a serving dish.
Sichuan Green Beans with Dried Shrimp
3 tablespoons dried shrimp, soaked in warm water for 10 mins
1/2 cup (125 ml) plus 2 tablespoons oil
1 lb (500 g) fresh green beans, strings removed
5 cloves garlic, minced
3 slices ginger, minced
3 green onions (scallions), chopped
1 tablespoon vinegar
Sauce
2 tablespoons rice wine
1 tablespoon water
1 teaspoon salt
1 tablespoon sugar
Serves 4
Preparation time: 12 mins
Cooking time: 10 mins
1 Combine the Sauce ingredients in a small bowl.
2 Drain the dried shrimp and chop finely. Set aside.
3 Heat the 1/2 cup (125 ml) of oil in a wok until hot, add the beans and fry until they begin to crinkle and become soft without burning. Remove and drain, discard the oil. 4 Heat the remaining 2 tablespoons of oil in the wok until hot, add the garlic, ginger, spring onions and shrimp and stir-fry for 30 seconds. 5 Add the beans and stir to coat them well in the oil, then add the Sauce, and cook for about 3 minutes. 6 Turn off the heat, stir in the vinegar until blended, then remove to a serving dish.
Dried shrimp are tiny, orange, saltwater shrimp that have been dried in the sun. They come in different sizes. Available in Asian markets, they should look orangy-pink and plump; avoid any with a grayish appearance or with an unpleasant smell. Dried shrimp will keep for several months.
Peashoots with Garlic and Ginger
1 lb (500 g) fresh Chinese peashoots (dou miao —see note) or spinach
2 tablespoons oil
3 cloves garlic, minced
2 slices fresh ginger, thinly sliced
Sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground Sichuan pepper
2 teaspoons rice wine
2 teaspoons sesame oil
Serves 4
Preparation time: 5 mins
Cooking time: 5 mins
1 Wash the peashoots carefully, and drain well. Remove and discard any wilted or yellowing leaves and tough stalks. Set aside.
2 Combine the Sauce ingredients and set aside.
3 Heat the oil in a wok until hot, add the garlic and ginger and stir-fry quickly to release the aromas, about 30 seconds. Add the peashoots, turning several times to coat evenly with oil, and immediately add the Sauce and continue to stir-fry for about 3 minutes, or until the leaves turn a darker green. Remove to a platter and serve immediately.
Chinese peashoots (dou miao) are the delicate leaves at the top of pea plants. They are particularly good when stir-fried simply with a little oil and garlic. Substitute spinach or any other leafy green.
Hot and Spicy Sichuan Tofu
This dish is said to have been the speciality made by an old woman in a night market in Sichuan. Her dish was so renowned that people would travel from all over the province just to taste it. An equally tasty vegetarian version of this traditional recipe may be prepared with finely chopped black Chinese mushrooms.
1 cup (5 oz/150 g) lean ground pork or chicken
2 cakes soft tofu (10 oz/300 g each), drained
2 red finger-length chilies, deseeded and minced
6 cloves garlic, minced
6 slices fresh ginger, minced
3 tablespoons oil
1 tablespoon black bean paste (tau cheo)
1 teaspoon red chili oil or chili paste
3 to 4 green onions (scallions), chopped
1 teaspoon Sichuan Pepper-Salt Powder (see note)
Marinade
1 teaspoon cornstarch
1/2 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon rice wine
1 teaspoon sesame oil
1/2 teaspoon ground
Sichuan pepper
Sauce
1 cup (250 ml) water or chicken stock
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