East-West Radicchio Parcels

Name: East-West Radicchio Parcels
Yield: Serves 4
Cuisine: American
Ingredients: 1 block tofu, 7.5 x 12.5 cm/3 x 5 in in size, cut into 1.25 cm/½ in cubes; 1½ tablespoons sesame oil; ¼ teaspoon crushed Sichuan peppercorns; 40 g/1½ oz roasted peanuts, coarsely chopped; 50 g/2 oz fresh spinach leaves, thinly sliced (julienned); 25 g/1 oz watercress leaves; 10 fresh mint leaves, cut into strips; 8 large radicchio leaves; 1 teaspoon rice vinegar or other mild vinegar; 1 tablespoon vegetable oil; 1 tablespoon sugar; Freshly cooked rice (at room temperature); 1 tablespoon Chinese bean paste; 2 cloves garlic, chopped; 2 tablespoons chicken stock; 3 spring onions, thinly sliced; 450 g/1 lb lean minced beef; 1 tablespoon hot bean paste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hot and Spicy

By Marlena Spieler

Published 1985

About

Here we have an intensely flavoured meat and tofu mixture inspired by the leaf-wrapped sangchi ssam of Korea but Westernized by serving it in a cup of brilliantly red radicchio leaves.

Ingredients

2 cloves garlic, chopped
3 spring onions, thinly sliced
450 g/

Americas
Asia
United States
Korea
Main course
Spicy
California

Method

In a wok or heavy frying pan stir-fry the garlic, spring onions and minced beef until browned (add a little vegetable oil if the beef is very lean). Push the meat to one side of the pan.
Add the tofu to the empty side of the pan and stir-fry for a minute or two, then add the Chinese bean paste, hot bean paste, Sichuan peppercorns, sugar and stock and cook over