l do.
Pre-ground Szechuan peppercorns *might* be available at
Toss together black-eyed peas, bell pepper, onion, jalapeno pepper, and garlic in large bowl.
Toss avocado with lemon juice in a seperate bowl.
Then add the avocado to the black-eyed pea mixture.
Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado.
Toss black-eyed pea mixture with Szechuan sauce dressing.
f you can't get Szechuan peppercorns, you can substitute \"bird
ell. Stir together buttermilk and food color. Mix flour, cocoa and
uickly).
Sprinkle with crushed szechuan peppercorns just before serving.
ell blended.
Add the szechuan seasoning, ginger, cayenne, and garlic
Combine all ingredients in serving bowl. Sprinkle with extra Szechuan pepper and a little salt to serve.
Sprinkle the mushrooms with Cajun seasoning and squirt them with the lemon juice.
Heat oil in wok or skillet.
Cube the mushrooms and add them to the skillet.
Stir fry for 2-3 minutes.
Add the Szechuan sauce.
Stir thoroughly to incorporate the sauce.
Add spaghetti noodles when the mushrooms are browned.
Transfer to plate when noodles are heated through.
Top with cubed avocado.
om For more indonesian cuisine recipes.
om/ For more indonesian cuisine recipes.
br>Stir in garlic and Szechuan peppers and fry another minute
ork.
Add ginger, shrimp, Szechuan, soy sauce, salt, sugar, sherry
Cook shrimp in 1 tablespoon sesame oil, garlic and onion. Remove.
Add the other tablespoon of oil, mushrooms, broccoli, pea pods, carrots, teriyaki and Szechuan.
Cook until crisp (5 minutes).
Add shrimp, garlic and onion back in.
Add water chestnuts and bean sprouts, if desired.
Add 1/4 cup orange juice. Cook 1 to 2 minutes more.
Serve over rice.
il, sugar, chinese rice wine, Szechuan peppercorns and the spring onions
reen onions, bean sprouts, and Szechuan sauce together.
Thinly slice
ater; add the cold water, Szechuan peppercorns and chilies and mix
1/8 teaspoon ground roasted Szechuan peppercorns, 4 teaspoons Asian roasted
dd the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook
couple minutes, then add Szechuan sauce.
Add the eggplant
eat and dry-fry the Szechuan peppercorns for 2-3 minutes