WebJan 11, 2024 · 1 tsp lee kum kee chiu chow chilli oil 1 tbsp cooking oil 50 g rice noodles (dried) 1/2 tsp sichuan black peppercorns 50 g peas frozen or fresh Instructions shred the pork slice the scallion neatly chop the … WebIn a wok, add green Sichuan peppercorns and dried chilies in 1 Tbsp. oil over a low heat until fragrant (do not burn them). Mortar when cooled, then set aside. In the same wok, heat up 1 Tbsp. oil over a medium heat, stir in celery. Cook for 1.5 minutes or so (30 seconds if using bean sprouts instead). Transfer to a serving bowl. Set aside.
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