AT A GLANCE
"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."
|01||Blanch broad beans in boiling water until tender (3-4 minutes). Drain, refresh, peel and set aside.|
|02||Heat 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).|
|03||Add 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.