This recipe produces a lovely creamy curry. It works well with different ingredients but is most suited to the softer vegetables
Szechuan Soya Mince with Chillies and Peppercorns
This is a recipe I veganised from "More Wok Cookery" by Kenneth Lo. The dish can be quite hot (reduce the number of chillies if desired) but is very quick. Best served with plain rice - sticky type if available.
Ingredients
- Vary the amount of soya mince for the number of people allowing around 30g per person.
- ½ tbsp Szechuan peppercorns (Lightly pound in a pestle and mortar)
- 3 fresh chillies (Chop coarsely)
- soya mince
- 2 tbsp vegetable lard
- 3 ginger
- 2 garlic
- 1 tbsp yellow bean sauce
- 2 tsp sugar
- small handfull of cashew nuts
- 1½ tbsp vinegar
- 2 spring onions
- 1 tbsp corn flour (blended in 3 tbsp of water)
Method
- Heat the oil in a wok or similar vessel. When it is hot add the Szechuan peppercorns and chillies. Stir fry over a high heat for about 30 seconds.
- Add the soya mince and stir fry for a further 2 minutes.
- Add the lard, ginger, garlic, yellow bean sauce and sugar. Continues to stir fry for 30 seconds.
- Sprinkle over the vinegar and then stir in the spring onions and cashew nuts.
- Add the blended cornflower and stir well in. Heat through for about 30 seconds over a high heat.
