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  • Writer's pictureAllen & Unwin
    • 1 min read

Rebecca Lim Shares Their Favourite Lunar New Year Dish

Happy Year of the Dragon! 🐉🎊


OUR FAMILY DRAGON Rebecca Lim’s intro: This is a classic Sichuan dish, but we cook it at home a lot. It brings heat, flavour and goodness to an evening meal, and can be eaten on its own, or with rice. Recipe name: Sichuan dry-fried green beans (Gān Biān Sì Jì Dòu) Ingredient list: • About 400g or two good handfuls of green beans, cut into halves • 100 - 200 grams of minced pork (leave this out if you’re vegetarian and use something like sliced shitake mushrooms instead) • Finely diced ginger and garlic (small knob of ginger peeled; 3 cloves of garlic) • Dried chilli flakes or whole dried chillis (to desired heat level) • About ¼ teaspoon or a few turns of a grinder of ground Sichuan peppercorns (if you can get them) • 1 tablespoon Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon sugar • Dash of dark soy or oyster sauce • Oil for shallow frying Steps 1. Shallow fry the green beans in hot oil in a wok until they are blistered and tender. Remove from the wok and set to one side 2. Next, fry the ginger, garlic and chilli, then add the minced pork/mushrooms. Cook through. 3. Return the green beans to the wok with the meat/mushrooms, then add the ground Sichuan peppercorns, the Shaoxing wine, soy sauce, sugar and dark soy/oyster sauce. 4. Toss well over high heat, season further to taste. 5. Serve!

 


Kill Your Husbands By Jack Heath

Our Family Dragon: A Lunar New Year Story

By Rebecca Lim & Cai Tse


A glorious celebration of love, family and the Lunar New Year.




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