Sichuan green beans with "pork"
Pork second courses
My deep love for the ma-la hot and numbing flavor of Sichuan cooking is often curtailed by my vegetarianism. Then, it occurred to me that veggie breakfast sausage could serve as a good substitute for the sweet/savory minced pork commonly used in Chinese cooking. Thus, this recipe was born, inspired by Julia Turshen's green beans in her cookbook Small Victories. I use Field Roast's Apple Maple Breakfast Sausage and order my Sichuan peppercorns from The Mala Market.
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