A wok-tossed take on Lentil Scramble, built on sweet and sour and finished the way we like it. Ready in about 1 hr 45 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the sweet and sour elements, and pat the lentil dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the dried lentils and bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the sichuan peppercorns and the rest of the sweet and sour flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped coriander and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Chinese
Members
Weeknight-friendly Pork Tabbouleh with the soy and ginger we come back to again and again. Big...
Chinese Our tested Stir-Fried Lamb Grain Bowl: wok-tossed, generous, and balanced with black bean and...
Chinese
Members
Our tested Smoked Paneer Gratin: blistered, generous, and balanced with sweet and sour. Serves...
Chinese
Members
This Chinese Fritters leans on black bean and garlic to do the heavy lifting. We glaze the...