Over the last few weeks, I’ve been busy updating this blog. Whilst it won’t look like much has changed, many of the updates have been happening behind the scenes as I have changed to a self-hosted site. I won’t bore you with all the details, but during this update I have noticed that so many of my recipes have been main meals. I seem to have neglected the side dishes that often make a meal memorable. So I’ve made it my mission to change this over the year. It seemed only fitting to start with a side dish that I love to make during Chinese New Year, which has only recently ended. This side dish packs a serious punch, as it’s full of aromatics; Sichuan peppercorns, ginger, garlic and fresh chilli. If you’re a little shy of a bit of heat, then omit the chilli. This serves 4.
Preparation: 10 minutes
Cooking: 10 minutes
- 1 tsp olive oil
- 1 tsp sesame oil
- 4cm piece of fresh ginger, grated or diced as small as possible
- 2 garlic cloves, diced
- 1 fresh red chilli, diced
- 500g green beans, trimmed
- 1 tsp Sichuan peppercorns
- 2 tablespoons oyster sauce
- 2 teaspoons sesame seeds, to garnish
- Place a frying pan over a medium- high heat. Once the pan is hot, add the oils and the ginger, garlic and chilli. Stir fry for a minute, constantly stirring and making sure that the garlic does not brown but softens. Lower the heat if needed.
- Add the green beans and fry for a further 3-5 minutes or until the beans have become tender.
- Meanwhile, using a mortar and pestle, grind the Sichuan peppercorns. Then add them to the frying pan. Stir to combine.
- Add the oyster sauce and stir to combine. Stir fry for a further 1-2 minutes or until heated through.
- Serve, garnished with sesame seeds, and enjoy!