"This simple, home-style stir-fry highlights Chinese smoked bacon and broad beans, a vegetable not often thought of as Chinese," says Tony Tan. "If your broad beans are young and tender, there's no need to double-peel them. The original recipe uses Yunnan ham, which tastes like jamón and prosciutto. I've substituted Chinese bacon, which is known as lup yoke in Cantonese and la rou in Mandarin."
- 400 gm podded broad beans (about 1.2kg unpodded)
- 2 tbsp vegetable oil
- 2-3 garlic cloves, finely chopped
- 3 dried small red chillies, sliced
- 100 gm Chinese bacon, thinly sliced
- 125 ml chicken stock (½ cup)
- Pinch caster sugar
- 1 tsp Sichuan pepper oil
- 1 tsp chilli oil (optional)
- 1Blanch broad beans in boiling water until tender (3-4 minutes). Drain, refresh, peel and set aside.
- 2Heat vegetable oil in a wok over high heat, add garlic and chilli, stir-fry for 10 seconds (be careful, chillies burn fast), then add bacon. Reduce heat to medium and stir-fry until oil is fragrant and bacon fat renders (1-2 minutes).
- 3Add broad beans and stir-fry for 30 seconds. Add stock, reduce heat to medium and simmer for 5 minutes. Season to taste with sea salt and caster sugar, drizzle with Sichuan pepper oil and chilli oil and serve hot.
Note Sichuan pepper oil is available from Asian grocers.
Drink Suggestion: Fruity grenache rosé. Drink suggestion by Max Allen