Northeastern Chinese-style Spicy Bean Curry

Ingredients

In this adaptation, the traditional Indian Usal is transformed into a Northeastern Chinese-style dish by incorporating key elements of the target cuisine. The original dish's spices are replaced with Sichuan peppercorns and dried red chilies to give it a distinctively spicy and numbing flavor profile. The cooking technique remains similar, but the flavors are adjusted to suit the Northeastern Chinese cuisine, resulting in a unique fusion dish. We alse have the original recipe for Usal, so you can check it out.

• 2 cups (400g) cooked beans (such as kidney beans or black beans) 2 cups (400g) cooked beans (such as kidney beans or black beans)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 dried red chilies, chopped 2 dried red chilies, chopped
• 1-inch piece ginger, grated 1-inch piece ginger, grated
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 1 tomato, diced 1 tomato, diced
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• 1 teaspoon vinegar 1 teaspoon vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 8g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat.
2. 2.
   Add Sichuan peppercorns and dried red chilies. Sauté for a minute until fragrant.
3. 3.
   Add grated ginger, minced garlic, and chopped onion. Cook until the onion turns translucent.
4. 4.
   Add diced tomatoes and cook until they soften.
5. 5.
   Add the cooked beans to the pan and mix well.
6. 6.
   Stir in soy sauce, vinegar, sugar, and salt. Cook for a few minutes to allow the flavors to meld together.
7. 7.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry pan before using to enhance their aroma and flavor.
• Dried red chilies — Adjust the amount of chilies according to your spice preference. Remove the seeds for a milder heat.
• Ginger — Use fresh ginger for the best flavor. Grate it finely to ensure it blends well with the other ingredients.
• Soy sauce — Opt for low-sodium soy sauce if you prefer to control the saltiness of the dish.
• Fresh cilantro — Rinse the cilantro thoroughly and chop it just before garnishing to retain its freshness.

Tips & Tricks

• For an extra kick, add a pinch of ground Sichuan peppercorns to the curry.
• Adjust the spiciness by increasing or decreasing the amount of dried red chilies.
• Serve the Spicy Bean Curry with steamed rice or noodles for a complete meal.
• Experiment with different types of beans to vary the texture and flavor of the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Northeastern Chinese-style Spicy Bean Curry hot, garnished with fresh cilantro. Accompany it with steamed rice or noodles for a satisfying meal.

Presentation advice

Present the Spicy Bean Curry in a vibrant red bowl to highlight its rich color. Garnish it with a sprig of fresh cilantro for an added touch of freshness. Serve it alongside a side of steamed rice or noodles for an appealing presentation.