Food & Wine
NEED TO KNOW
|Type of dish||Asian|
|Cooking time||<30 min|
|Serves/makes||4 - 6|
A lovely combination of chilli and pepper spice with the earthy flavour of sesame paste. The garlic chive flowers add texture and a pleasant sharp flavour.
|2 cloves garlic, peeled
|2 knobs ginger, peeled
|2 tablespoons Sichuan peppercorns|
|1/2 to 1 tablespoon of chilli oil or paste|
|3 tablespoons sesame paste (I use the Punchun brand)|
|3-4 tablespoons soy sauce
|50ml peanut or corn oil|
|1 bunch garlic chive flowers (or garlic chives), cut in 10cm lengths
|600g pork mince|
|3 tablespoons castor sugar
|4 spring onions, finely sliced|
|500g fresh rice noodles or Shanghai noodles, or serve with steamed jasmine rice|
1. Crush the ginger and garlic in a mortar and pestle.
2, Roast the Sichuan peppercorns in a hot dry wok, stirring all the time for 1-2 minutes, or until they start to crackle, become fragrant and darken. Remove from wok and grind in a coffee grinder or mortar and pestle.
3. Mix in a bowl the chilli oil, sesame paste and soy. Have a pot of hot water to heat the noodles and everything else ready to go.
4. Heat a wok until very hot. Add oil then the ginger-garlic paste, stirring all the time and cook for just a moment before adding the garlic chives. Cook until a little wilted then add the pork mince. Keep the heat high and keep stirring.
5. Once the pork mince is cooked add the pepper, sesame/soy sauce mixture and sugar. Mix well and add some water to thin the sauce. Taste and correct the seasoning - you may want more chilli or soy, but if the flavour is too strong, add more water.
6. Now stir in the spring onions, the hot rice noodles and serve.
- Good Food