A lovely combination of chilli and pepper spice with the earthy flavour of sesame paste. The garlic chive flowers add texture and a pleasant sharp flavour.
2 cloves garlic, peeled
2 knobs ginger, peeled
2 tbsp Sichuan peppercorns
1/2 to 1 tbsp of chilli oil or paste
3 tbsp sesame paste (I use the Punchun brand)
3-4 tbsp soy sauce
50ml peanut or corn oil
1 bunch garlic chive flowers (or garlic chives), cut in 10cm lengths
600g pork mince
3 tbsp castor sugar
4 spring onions, finely sliced
500g fresh rice noodles or Shanghai noodles, or serve with steamed jasmine rice
Crush the ginger and garlic in a mortar and pestle. Roast the Sichuan peppercorns in a hot dry wok, stirring all the time for 1-2 minutes, or until they start to crackle, become fragrant and darken. Remove from wok and grind in a coffee grinder or mortar and pestle.
Mix in a bowl the chilli oil, sesame paste and soy. Have a pot of hot water to heat the noodles and everything else ready to go.
Heat a wok until very hot. Add oil then the ginger-garlic paste, stirring all the time and cook for just a moment before adding the garlic chives. Cook until a little wilted then add the pork mince. Keep the heat high and keep stirring. Once the pork mince is cooked add the pepper, sesame/soy sauce mixture and sugar. Mix well and add some water to thin the sauce. Taste and correct the seasoning - you may want more chilli or soy, but if the flavour is too strong, add more water. Now stir in the spring onions, the hot rice noodles and serve.