Chilli bean paste stir-fry

Sichuan-style stir-fry with doubanjiang fermented bean paste

Origin: Sichuan Province, China

From the journey of Beans.

Doubanjiang (Sichuan's fermented broad bean and chilli paste) is arguably the single most important condiment in Chinese cooking. Dark, brick-red, and deeply aromatic from weeks or months of fermentation, it forms the flavour base of mapo tofu, twice-cooked pork, and dozens of essential Sichuan dishes. The broad bean (Vicia faba) has been cultivated in China since at least 5,000 BCE, and the practice of fermenting beans in salt and chilli to create flavour pastes is ancient in Chinese culinary tradition, predating recorded history. The doubanjiang of Pixian county, outside Chengdu, is considered the gold standard (produced using the same natural fermentation methods for over three centuries, the finest versions aged for two or three years. The paste used in this stir-fry is the wetter, fresher kind, stir-fried in hot oil until its colour deepens and its raw fermented edge cooks off, releasing a profoundly savoury, mildly spicy foundation for whatever protein or vegetable follows. This is fundamentally a technique dish) the mastery lies in 'frying the paste' (炒豆瓣) until it is fragrant and glistening, the foundation of Sichuan cooking's most distinctive flavour signature.

Ingredients

Protein

400 g firm tofu or thinly sliced pork belly (or a combination), cut into 2cm pieces or thin slices

Paste

3 tbsp doubanjiang (Sichuan chilli bean paste / toban djan), available at Asian grocery stores

Cooking

3 tbsp neutral oil (vegetable or rapeseed)

Aromatics

4 garlic cloves, finely minced
1 tbsp fresh ginger, finely grated or minced
2 spring onions (scallions), white and green parts separated, sliced

Sauce

1 tbsp Shaoxing rice wine (or dry sherry)
1 tsp soy sauce
1 tsp sugar
100 ml chicken or vegetable stock (or water)

Finish

1 tsp sesame oil, to finish
0.5 tsp Sichuan peppercorns, lightly toasted and ground (optional but authentic)

Method

If using tofu, press it between kitchen paper for 15 minutes to remove excess moisture. Cut into cubes. If using pork, slice thinly across the grain.
Heat a wok over the highest heat possible until it begins to smoke. Add 2 tablespoons of the oil. If using pork, add it now and stir-fry for 2–3 minutes until lightly browned. Remove and set aside. If using tofu, sear the cubes in batches until golden on two sides, then remove.
Reduce the heat to medium. Add the remaining tablespoon of oil. Add the doubanjiang paste and stir-fry it in the oil for 1–2 minutes, until it deepens in colour (from red to dark brick-red), turns fragrant, and the oil runs red from the paste.
Add the garlic, ginger, and white parts of the spring onion. Stir-fry for 30 seconds until fragrant. Add the Shaoxing wine, soy sauce, sugar, and stock. Stir to combine.
Return the protein (tofu or pork) to the wok. Toss everything together over high heat for 2 minutes until the sauce has thickened and coats the protein.
Remove from heat. Drizzle with sesame oil and scatter with Sichuan pepper (if using) and the green parts of the spring onion. Serve immediately with steamed white rice.

Notes

Doubanjiang is sold under several names: 'chilli bean paste,' 'toban djan,' 'douban sauce,' or 'Sichuan broad bean paste.' The Pixian brand (郫县豆瓣) is the most prized. A less spicy version (without the dried chillies) called tianmian doubanjiang is also available. This recipe is deliberately versatile: the doubanjiang paste base works equally well with prawns, aubergine (eggplant), or minced pork. The ground Sichuan pepper adds the characteristic mala (numbing-spicy) sensation that defines Sichuan cuisine.

The Gastrographer

Name: Chilli bean paste stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: China
Ingredients: 400 g firm tofu or thinly sliced pork belly (or a combination), cut into 2cm pieces or thin slices; 3 tbsp doubanjiang (Sichuan chilli bean paste / toban djan), available at Asian grocery stores; 3 tbsp neutral oil (vegetable or rapeseed); 4 garlic cloves, finely minced; 1 tbsp fresh ginger, finely grated or minced; 2 spring onions (scallions), white and green parts separated, sliced; 1 tbsp Shaoxing rice wine (or dry sherry); 1 tsp soy sauce; 1 tsp sugar; 100 ml chicken or vegetable stock (or water); 1 tsp sesame oil, to finish; 0.5 tsp Sichuan peppercorns, lightly toasted and ground (optional but authentic)

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Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control