Red Bean Soup

Sweet azuki beans slow-simmered with dried tangerine peel and rock sugar into a warming Cantonese morning tong sui.

Ingredients

• 1 kg ground pork
• 2 cups jasmine rice
• a handful of crushed Sichuan peppercorns
• 2 tsp doubanjiang (chili bean paste)
• 2 tbsp toasted sesame oil
• a generous handful of bean sprouts
• a handful of fresh cilantro, chopped
• Shaoxing wine, for serving
• 500ml chicken stock

Instructions

1. 1

   Gather and prep the egg noodles and ground pork, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the crushed Sichuan peppercorns and bok choy, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the ground pork, season with five-spice powder, and cook until just done, about 1 hr.

5. 5

   Warm the egg noodles alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the egg noodles and spoon the cooked mixture over the top.

7. 7

   Drizzle with Shaoxing wine and finish with a sprinkle of cilantro.

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