Ingredients

• 1 tbsp olive oil
• 1 shallot
• finely chopped
• 1 garlic clove
• finely chopped
• 1 green pepper
• finely chopped
• 300g/11oz basmati rice
• 450ml/16fl oz chicken stock
• 2 tbsp Sichuan peppercorns
• 1 garlic clove
• crushed to a paste with the edge of a knife
• 1 tbsp caster sugar
• 3 tbsp rice wine vinegar
• 1 tbsp vegetable oil
• 2 green peppers
• finely sliced
• 4 spring onions
• trimmed
• finely sliced
• 400g/14oz squid
• quills and beaks removed
• flesh sliced into strips
• 50ml/2fl oz water

Directions

• For the green pepper pilau
• heat the oil in a pan over a medium heat
• add the shallot
• garlic and green pepper and fry for 2-3 minutes
• or until softened.
• Add the rice and stir well to combine
• then pour over the stock and bring the mixture to the boil
• stirring well.
• Reduce the heat until the mixture is simmering gently
• then cover the pan with a lid and simmer for 12-15 minutes
• or until the rice has absorbed all of the stock and is tender. Season
• to taste
• with salt and freshly ground black pepper.
• Meanwhile
• for the green pepper and squid
• crush the Sichuan peppercorns
• garlic and sugar using a pestle and mortar. Add the rice wine vinegar and mix to a smooth paste.
• Heat the oil in a wok over a high heat. When the oil is smoking
• add the green peppers and stir-fry for 1-2 minutes.
• Add the spring onions and squid and continue to stir-fry for 1-2 minutes
• or until the squid has just turned opaque.
• Add the Sichuan peppercorn paste and mix well to coat the stir-fried ingredients
• then add the water and stir-fry for a further minute
• or until most of the liquid has evaporated. Season
• to taste
• with salt
• if necessary.
• To serve
• place a chefs' ring into the centre of a serving plate. Fill it with the green pepper pilau
• then carefully remove the chefs' ring. Repeat the process with the remaining three serving plates. Spoon the stir-fried Sichuan-style green pepper and squid mixture on top of the portions of rice. Drizzle over the wok juices.