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Ching's mala crispy Sichuan sausage with pickled chillies and wood ear mushrooms

Ching's mala crispy Sichuan sausage with pickled chillies and wood ear mushrooms comes together with Vegetable Oil, Chilli Bean Paste, Sichuan Pepper Corns, Sichuan Pepper Oil, and Black Rice Vinegar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tsp
• 1 tsp
• 1 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Place the sausages in boiling water and cook for 15 minutes, then drain. Slice the sausages on the diagonal into 1cm/½in slices.

2. 2

   Heat a wok over high heat and add 1 tbsp of the vegetable oil.

3. 3

   Add the wood ear mushrooms, garlic chives (or spring onions) and picked chillies and toss together in the oil.

4. 4

   Stir fry for less than one minute on high heat, then spoon out onto a plate.

5. 5

   Place the wok back on high heat and add the remaining vegetable oil.

6. 6

   Add the chilli bean paste, Sichuan peppercorns, Sichuan pepper oil, vinegar, light soy sauce and sugar.

7. 7

   Return the sausages, wood ear mushrooms, pickled chillies and garlic chives to the wok and toss together a few times in the fragrant hot oil to combine all the flavours.

8. 8

   Take off the heat, spoon out onto a serving plate and eat immediately.