cup add stock, Amoy Sichuan Spicy Noodle Sauce, chili paste
chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl
up stock, oyster sauce, Amoy Sichuan Spicy Noodle Sauce, garlic, chili
aper towels. Season.
Serve sichuan peppercorn fish on a bed
Each of the ingredients above is a dipping sauce, all by itself, other than the sichuan pepper and salt.
Provide small bowls of each dip for each individual diner.
============= Sichuan Pepper Salt ============.
Dry roast the Sichuan peppers until they are fragrant -- do NOT burn them.
Using a coffee grinder or mortar and pestle, grind the peppers.
You may either serve the pepper and salt in individual dipping bowls or you can mix the salt and pepper to create a single dipping ingredient.
ith the dried chiles and Sichuan pepper (if using), and stir
Place tofu in a bowl with 3 cups boiling salted water. Let sit 15 minutes. Drain and spread on paper towels to dry; set aside.
Heat oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat. Add garlic and ginger. Cook until fragrant, about 1 minute.
Add beef; cook, stirring and breaking up meat, until browned, 4-6 minutes.
Add chives, chiles, paste, and beans. Cook, stirring, until scallions are wilted, about 2 minutes.
Add stock and tofu. Bring to a boil, stirring gently, so as not to break up the tofu.
Add sugar ...
estle and mortar grind the Sichuan pepper and salt together into
Stir the egg white, cornstarch, white pepper, and egg white together in a bowl; add the basa and mix to coat. Set aside and allow to marinate at least 15 minutes.
Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir the peppercorns and dried chile peppers in the hot oil until they turn a very dark red (they will look almost black, so be careful not to burn the chiles). Remove the dried chili peppers and peppercorns from the skillet. Mince the chile peppers. Mash the peppercorns finely; set aside.
Return the ...
Whisk together sherry, soy sauce and sugar in a medium bowl. Add beef and toss to coat in marinade. Let stand for 10 mins then drain. Toss beef in cornstarch, shaking off excess.
Meanwhile, cook rice in boiling water until just tender. Drain then cover to keep warm.
Heat vegetable oil in a wok over medium-high heat. Deep-fry beef, in batches, until crispy. Drain on paper towels.
Clean wok. Add sesame oil and place over medium-high heat. Stir-fry garlic, chili and onion until onion softens. Add carrot and pepper. Stir-fry until just ...
Mix spareribs, wine, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate overnight.
The next day, drain ribs, discarding liquid, and transfer to a 6 qt saucepan. Cover with water by 2 inches and bring to a boil. Reduce heat to medium; cook until slightly tender, 3-5 minutes, and drain. Set aside.
Heat 1/4 cup canola oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat. Add sliced garlic and ginger, dried chiles, fennel, star anise, and cinnamon; cook until fragrant, 1-2 minutes.
Using a slotted ...
auce, sesame oil, sugar, and Sichuan pepper. Set aside.
Heat
Heat oil in 10 inch skillet over medium high heat. Cook pork in oil 3 to 5 minutes, stirring occasionally, until brown. Stir in carrots, onion and bell pepper. Cook about 5 minutes, stirring occasionally, until vegetables are crisp tender. Stir in rice and stir fry sauce until well mixed. Stir in bean sprouts. Cook 5 to 7 minutes, stirring occasionally, until hot.
Chop the celery, cabbage, spinach, and green onion finely and by hand; it is important to chop the vegetables by hand: because a food processor will make them mushy and the juices will be lost in cooking.
Saute the onion in oil until brown and then add the garlic, ginger, paprika, Sichuan pepper, and mint; cook the spices briefly, then remove from the heat and add the soy sauce and salt.
Add the cooked mixture to the raw chopped vegetables, toss lightly with your hands to mix all together.
Fill the momos and steam for 5-7 minutes.
rill on high. Combine the Sichuan pepper, black pepper and salt
econds. Serve immediately, sprinkled with Sichuan pepper and salt.
dd the chiles and the Sichuan pepper (adjust the quantity depending
Spray 12 inch nonstick skillet with nonstick cooking spray; heat over medium high heat.
Cook chicken and onion in skillet 3 to 5 minutes or until chicken is light brown.
Stir in water; heat to boiling.
Stir in pasta.
Cook 8 to 10 minutes, stirring occasionally, until pasta is almost tender (do not drain).
Stir in packet of sauce mix from stir-fry mix until well blended.
Stir in vegetables.
Cover and cook 8 to 9 minutes, stirring occasionally, until vegetables are crisp-tender.
Sprinkle with peanuts from stir-fry mix.< ...
auce, chilli oil, sesame oil, Sichuan pepper, salt, and chicken stock
estle, grind the chilli flakes, Sichuan peppers, ginger and salt until