Bullet chillies are from the family of Chinese ‘facing heaven’ chillies that includes chaotian. They have a citrussy heat that works brilliantly with Sichuan peppercorns and cabbage, in stir fries and in Chinese hot pot.
If you want to enjoy the citrussy chilli flavour to the full, fry bullet chillies in oil. This lowers the intensity of the heat, so you can add it straight into your dishes. Or crush into flakes and add towards the end of cooking to retain the tongue-tingling heat.
Sichuan meals are filled with whole chillies that are often left in the final dish as they look beautiful. However don’t think you need to eat them, it’s fine to leave them at the side of your plate.
These greens work well with Gong Bao Chicken!
This recipe is an extract from 2017's Big Chilli Advent Calendar. For more great recipes like this, get your Big Chilli Advent Calendar 2018 here!
Ingredients Serves: 2
- 1 tbsp vegetable oil
- 300g trimmed green beans
- 6 or 40g approx. bullet chillies
- 2 sliced garlic cloves
- 1 inch peeled minced ginger
- 2 sliced spring onions
- ½ tsp Sichuan pepper
- ½ tsp fine salt
- Heat vegetable oil in a wok on high heat.
- Add 300g trimmed green beans and stir-fry for 10-15 minutes until blistered. Tip beans into a bowl and set aside.
- Add another 1 tbsp vegetable oil to the wok, add the bullet chillies, snipped in half with seeds removed, and fry until fragrant.
- Add the sliced garlic cloves, ginger, spring onions and Sichuan pepper. Stir-fry until starting to colour, and add back the beans.
- Season with fine salt. Serve as a side dish with rice.