Even more chili-laced stuff to devour with your rice.

In our ongoing series of "Over Rice Dishes" (a.k.a. Rice Killers, 'Send the rice down' dishes, or xiafancai), we'll swing over to the Sichuan province to look at a couple (perhaps) lesser known abroad Sichuan dishes.

0:00 - Do we really need to explain why?
1:01 - Zha cai
3:12 - Yuxiang Omelette
7:23 - Celery with Beef, aka The Dish
11:01 - We'll do more, promise

LIANGBAN ZHACAI (, a Zhacai cold dish)

* Zhacai (), 1 pack, 80g
* Garlic (), 1 clove, minced
* Cilantro (), 1 sprig, chopped
* Toasted white sesame seeds (), 1 tsp
* Sugar, 1/4 tsp
* Dark Chinese vinegar ( or ), 1/2 tsp
* Toasted sesame oil (/), 1/2 tsp

Unpack the zhacai, mix with everything, and done.

FISH FRAGRANT OMELETTE ()

* Egg, 4
* To mix with the eggs:
Cornstarch (), 1 tsp
Water, 1 tbsp
Vinegar (), 1/4 tsp
* Lao Gan Ma "pickled chili" OR Hunan Chopped Chili OR Sichuanese Pickled Erjingtiao ( or or ), 1 heaping tbsp or 20g, finely minced
* Aromatics:
Ginger (), half inch or 5g, minced
Garlic (), 3-4 big cloves or 10g, minced
Scallion (), 1 sprig or 12-15g, separate the white and green, minced
* Sauce:
Soy sauce (/), 2 tsp
Chinese dark vinegar ( or ), 2 tsp
Sugar, 2 tsp
Salt, 1/4 tsp
MSG (), 1/4 tsp
Potato starch (/), 1/2 tbsp
Water, 1/2 cup

Mince the pickled chili and aromatics (separate out the scallion green), mix the sauce, set aside.

Mix starch with water and vinegar, crack in the eggs, whisk till foamy.

Long yau: get your wok piping hot, shut off heat, add in 3 tbsp oil and give it a swirl. Heat the oil till a drop of egg can puff up immediately when added in.

Pour in the egg, when the side is form, start pushing it towards the center for form layers, repeat this motion, meanwhile tilt and swirl the wok to cook the bottom evenly. Once no liquid egg is flowing, gently flip and fry the other side for about 2 minutes.

Heat off, take the egg out on a serving plate, set aside.

Add 1 tbsp oil to wok, heat on low, add in the pickled chili, fry till oil is stained red, then add in the aromatics, fry for 1 minutes. Stir the sauce, then add to the wok. Turn the heat to high, keep stirring. Once it come to a boil and thickens slightly, add in most of the scallion, stir. Heat off.

Ladle sauce onto the omelette, sprinkle on the remaining scallion.

MINCED BEEF WITH CELERY (, aka THE DISH)

* Celery (western or Chinese ), 220g
* Beef loin (), 150g, minced
* Marinade for the beef:
Dark soy sauce (), 1/4 tsp
Liaojiu aka Shaoxing wine (/), 1 tsp
Salt, 1/8 tsp
Cornstarch (), 1/2 tsp
* Sichuan chili broad bean paste, i.e. Pixiandoubanjiang (), 1 tbsp or 15g
* Aromatics:
Ginger (), half inch or 5g, minced
Garlic (), 3-4 big cloves or 10g, minced
* Sauce for finishing the stir fry:
Soy sauce (/), 1/2 tbsp
MSG (), 1/4 tsp
Cornstarch (), 1 tsp
Water, 2 tbsp

Cut the beef into strips then a dice, then mince for 5 minutes. Mix with the marinade and set side.

Peel off any fibrous outer layer with western celery. Cut into half, split the wider part into 3-4 strips and thinner part into 2-3. Cut into half cm dice. Mix with 1/4 tsp salt, purge for 10 minutes. Roughly chop the celery leaves, set aside sperately.

Mince the aromatics and make the sauce.

Squeeze the celery to expel as much water as possible.

Long yau: get your wok piping hot, shut off the heat, add in 2 tbsp oil, give it a swirl to get a nice nonstick surface.

Heat on medium high, add in beef, quickly break it up. Fry it until the color's changed and the beef is cooked.

Heat off, scooch the beef to the side, add in 1 tbsp oil then the chili broad bean paste. Fry on low heat for ~1.5 minute till the oil is stained red.

Add in the aromatics, fry for ~1.5 minute till fragrant, mix beef back in. Turn heat on high, quick fry then add in celery, another super brief fry, add in the stir fry sauce. Quick mix.

Heat off, add in celery leaves, mix and out.