8 large dried whole red chillies
2 raw chorizo sausages
50g cashew nuts
3 tbsp neutral oil, for frying
400g brussels sprouts, ends trimmed and outer leaves removed
1 tsp ginger, grated (approx 2cm)
3 garlic cloves, sliced
1 tsp Sichuan peppercorns, ground
rice, to serve
For the sauce
1 tsp cornflour
1 tbsp soy sauce
2 tbsp sugar
2 tbsp rice vinegar
- For the sauce, mix the cornflour with 1 tbsp water in a bowl, then combine with the soy sauce, sugar, rice vinegar and 2 tbsp water. Set aside.
- Snip the stalk off the chillies with scissors and empty out the seeds. Cut into 3cm pieces. Cut each chorizo lengthways, then slice into half-moons. Heat a large frying pan over a medium heat and toast the cashews until golden. Remove and set aside. Add a drizzle of oil to the pan then fry the chorizo for a few minutes until cooked. Remove with a slotted spoon and set aside.
- Add the brussels sprouts to the chorizo oil and turn up the heat to medium-high. Add a drizzle more oil if necessary. Fry for a few minutes until nicely charred, stirring occasionally. Remove and set aside.
- Turn the heat down to medium, then add 2 tbsp oil. When hot, add the ginger, garlic and Sichuan peppercorns. Stir-fry for a few moments until aromatic. Add the dried chillies and stir-fry for another 30 seconds or so, being sure not to burn the chillies. Turn down the heat slightly, then pour in the sauce, stirring to make sure it doesn’t burn. Bubble for a few moments. Once the sauce has thickened, return the sprouts to the pan along with the chorizo. Make sure everything is nicely coated before stirring in the cashews. Serve immediately with rice.