Editor's note: The following recipe is taken from the "The Yunnan Cookbook" by Annabel Jackson and Linda Chia. The compendium of 120 recipes was originally published in October 2014, by Hong Kong-based Blacksmith Books.
The dishes contained in the book focus primarily on the cooking traditions of the Han Chinese and the Bai, Dai, Naxi, Tibetan and Wa minorities who all call Yunnan home. For more information on the authors and their works, or to purchase a hardcopy of the cookbook, check out the publisher's website or their Amazon page.
This fresh dish, full of Yunnan flavors, pairs perfectly with the stunningly gorgeous weather currently gracing much of the province. It features two ingredients Yunnanese people proudly call their own — the fresh goat milk cheese, rubing (乳饼), and Xuanwei ham from the province's northeast.
Although the recipe calls for broad beans, any kind of seasonal beans can be used for this Bai-style dish. The beans are perfect for absorbing the flavors of the ham, and if rubing is unavailable, use mild gouda as a substitute.
25 grams Xuanwei ham, both lean and fat, thinly sliced
2 cloves garlic, crushed
1 shallot, crushed
100 grams broad beans (shelled weight)
50 milliliters water
100 grams rubing, cut to double the side of the shelled beans
1 teaspoon Sichuan peppercorns
salt, to taste
• Render the ham fat in a frying pan over medium heat until the fat is translucent
• Remove the lean ham and set aside, keeping the rendered fat in the pan
• Using the ham fat, stir-fry the garlic and shallots with beans for two minutes
• Add a bit of water, cover and cook for an additional five minutes or until beans are tender
• Stir in ham and cheese while sprinkling with peppercorns and salt
Serve immediately and enjoy!