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Stir-Fried Spicy Beans

This Chinese-fusion dish is inspired by Sichuan cuisine. One the secrets I learnt whilst making this dish was to fry the stringless beans in oil first before stir-frying it with the rest of the ingredients. Traditionally, this dish is cooked with Sichuan peppercorn, pork mince and doubanjiang (Chinese chilli bean sauce). However, I'm putting it a twist on my vegan version by using tofu crumble, our Fire Hot Sambal, and marmite!

Result? Equally as tasty with a bowl of warm fluffy rice!

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