Stir-Fried Water Spinach with Chillies and Sichuan Pepper

Preparation info
  • Serves


    as a side dish
    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

This is from Fuchsia Dunlop’s award-winning book Sichuan Cookery. Pepper adds three dimensions here – colour, crunch and tingling heat.


  • water spinach 300 g/10½ oz
  • Sichuan dried chillies a small handful


Thoroughly wash the water spinach, discarding any wilted leaves and coarser stalks. Tear or cut into 10cm/4in sections. Snip the chillies in half or into 2cm/¾in sections, discarding the seeds as far as possible.

Heat the oil in a wok until hot but not smoking. Add the chillies and Sichuan pepper and stir-fry for 10–20 seconds until the oil smells spicy and the chillies are just beginni