- 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
- 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.