Description
This recipe for Sichuan pepper sausage and Thai basil stir-fry is a vibrant and flavourful dish inspired by pad kra pow. It’s perfect for busy weeknights and offers a twist on traditional flavours.
Ingredients
Units
For The Spice Paste
- 1 teaspoon Sichuan pepper
- 1 teaspoon whole coriander seeds
- 4 garlic cloves
- 3 bird’s eye chillies
For The Stir Fry
- 2 shallots, finely sliced into rounds
- 700g sausage meat (chicken or pork, skins removed)
- 1 cups jasmine rice (uncooked)
- 200g green beans, topped, tailed, and cut into bite-sized chunks
- 25g Thai basil, leaves picked
- 3 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 3 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 1/2 teaspoon sugar
- 4 eggs (1 per person)
- Oil for frying
Instructions
- Toast the Sichuan pepper and coriander seeds in a dry pan until fragrant. Transfer to a pestle and mortar.
- Add the peeled garlic cloves and chillies to the pestle and mortar. Grind everything into a paste and set aside.
- Slice the shallots into rounds, top and tail the green beans, and cut the green beans into bite-sized pieces.
- Pick the Thai basil leaves from the stems.
- Rinse the jasmin rice gently until the water runs clear. For 1 cup of uncooked rice, use approximately 1 1/4 cups of water, salted generously until the water tastes like the ocean. Check the cook times on your bag of rice and cook as directed (I usually check the rice a little early and allow it to steam off the heat until perfectly cooked.
- Heat a wok over medium-high heat and add a drizzle of oil.
- Add the sausage meat (skins removed) to the wok and stir-fry until browned and cooked through.
- Add the garlic-chilli paste and sliced shallots, and stir-fry until fragrant.
- Add the oyster sauce, fish sauce, light soy sauce, dark soy sauce, and sugar. Stir-fry to combine.
- Add the green beans in the last minute of stir-frying and cook until tender-crisp.
- Turn off the heat and stir in the Thai basil leaves. Set the stir-fry aside and keep warm in a serving bowl.
- Wipe down the wok and add enough oil to coat the bottom (about 2 mm deep).
- Crack each egg into the hot oil, frying until the edges are crispy and the yolk is cooked to your liking. Spoon hot oil over the yolk to cook it evenly.
- Transfer the fried eggs to a tray lined with kitchen paper to drain excess oil.
- Portion the cooked rice onto 4 plates, spoon over the sausage and green bean stir-fry, and top each plate with a crispy fried egg and more sliced chilli if desired.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Mains
- Method: Wok
- Cuisine: Thai
Nutrition
- Serving Size: One portion
- Calories: 650 kcal
- Sugar: 3g
- Sodium: 1800mg
- Fat: 35g
- Saturated Fat: 8g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 280mg