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!
Ingredients Serves: 2
- 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.
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.