Chinese-inspired Larb

Ingredients

In this Chinese-inspired version of Larb, we incorporate elements of Sichuan cuisine to add a fiery kick to the traditional Thai dish. We use Sichuan peppercorns to infuse the dressing with a numbing and tingling sensation, characteristic of Sichuan cuisine. Additionally, we stir-fry the minced meat with Sichuan chili bean paste to enhance the spiciness and depth of flavor. These adaptations give the dish a distinct Chinese twist while still maintaining the essence of Larb. We alse have the original recipe for Larb, so you can check it out.

• 500g (1.1 lb) minced pork or chicken 500g (1.1 lb) minced pork or chicken
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons Sichuan chili bean paste 2 tablespoons Sichuan chili bean paste
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 teaspoon Sichuan peppercorns, toasted and ground 1 teaspoon Sichuan peppercorns, toasted and ground
• 1 teaspoon sugar 1 teaspoon sugar
• 1 cup fresh cilantro, chopped 1 cup fresh cilantro, chopped
• 1 cup fresh mint leaves, chopped 1 cup fresh mint leaves, chopped
• 1 cup fresh Thai basil leaves, chopped 1 cup fresh Thai basil leaves, chopped
• 1 head lettuce, leaves separated 1 head lettuce, leaves separated

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over medium heat.
2. 2.
   Add the minced garlic and ginger, and stir-fry for 1 minute until fragrant.
3. 3.
   Add the minced pork or chicken to the wok and cook until browned and cooked through.
4. 4.
   Stir in the Sichuan chili bean paste and cook for an additional 2 minutes.
5. 5.
   In a small bowl, whisk together the soy sauce, lime juice, ground Sichuan peppercorns, and sugar.
6. 6.
   Pour the dressing over the cooked meat and stir well to combine.
7. 7.
   Remove the wok from heat and let the mixture cool slightly.
8. 8.
   Stir in the chopped cilantro, mint leaves, and Thai basil.
9. 9.
   Serve the Chinese-inspired Larb with lettuce leaves for wrapping.

Treat your ingredients with care...

• Sichuan chili bean paste — Adjust the amount according to your spice preference. Increase or decrease the quantity to achieve the desired level of heat.
• Sichuan peppercorns — Toast the peppercorns in a dry skillet over medium heat until fragrant, then grind them using a mortar and pestle or a spice grinder for maximum flavor.

Tips & Tricks

• For a vegetarian version, substitute the minced meat with crumbled tofu or cooked lentils.
• Adjust the spiciness by adding more or less Sichuan chili bean paste.
• Serve the Larb with steamed rice or cauliflower rice for a heartier meal.
• Make sure to wash and dry the lettuce leaves thoroughly to remove any dirt or grit.
• Garnish the dish with crushed peanuts for added texture and flavor.

Serving advice

Serve the Chinese-inspired Larb as a main dish, accompanied by steamed rice or noodles. Arrange the lettuce leaves on a platter and place the Larb mixture in a bowl, allowing guests to assemble their own wraps. Provide extra lime wedges and chili sauce on the side for those who prefer an extra kick.

Presentation advice

Present the Chinese-inspired Larb on a vibrant platter, arranging the lettuce leaves neatly around the bowl of Larb. Garnish with sprigs of fresh herbs and a sprinkle of toasted sesame seeds for an appealing visual contrast. The colorful combination of green lettuce, aromatic herbs, and the richly spiced Larb will make for an enticing presentation.