2 tsp whole Sichuan peppercorns
2 tbsp vegetable oil
200g (7 oz) pork mince
2 tbsp Tianjin pickled mustard greens (ya chai) or cabbage (tong chai)*
1 tbsp soy sauce
1 tbsp Chinese Shaoxing cooking wine
200g (7 oz) thin dried Chinese wheat noodles
finely sliced spring onion (scallions) to serve
Spicy sauce:
¼ cup soy sauce
3 tbsp chilli oil (try my homemade version here)
1 tbsp white vinegar or use Chinese black vinegar if you can get your hands on it
2 tsp sweet dark soy sauce
¼ tsp sugar
Love it!
Soo easy to make and a crowd favorite. Yes, it’s not exactly like going to a szechuan restaurant, but it’s great for how easy it is.