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ISO: ISO recipers using szechuan pepper?
- Thread starter pam
- Start date
In Search Of:
Untried, but these sound good: Szechuan Pepper Salt Prawns (Shrimp)
http://www.food.com/recipe/szechuan-pepper-salt-prawns-37634
http://www.food.com/recipe/szechuan-pepper-salt-prawns-37634
Rec: Sichuan Style Stir-Fried Chinese Long Beans
These are good.
Sichuan Style Stir-Fried Chinese Long Beans
Long and crunchy Chinese green beans, quickly stir-fried Sichuan style with red chilies, Sichuan peppercorns, and sesame oil. Chinese long beans can be found in both green and purple varieties. Both have similar flavors and textures, and either kind can be used for this recipe.
1/2 pound Chinese long beans
1 tablespoon peanut oil (sesame or vegetable can suffice)
4-6 dried chilies, preferably Sichuanese, roughly chopped
1 teaspoon whole Sichuan peppercorns, lightly crushed
1/4 teaspoon salt
1/2 teaspoon sugar
3 teaspoons sesame oil
Splash of soy sauce (use gluten-free soy sauce for gluten-free option)
Add a tablespoon of peanut oil to a wok or a large sauté pan over medium heat and swirl until hot. Add chilies and peppers and stir-fry briefly until fragrant.
Add the long beans and stir-fry vigorously for 3-4 minutes (you don't want the spices to burn, if they start to then turn down the heat a bit). Season with salt and sugar and stir-fry a few seconds more to mix it all together.
Remove from heat. Stir in the sesame oil and soy sauce. Serve immediately.
Pat's notes: I like also add 1 or 2 small cloves of garlic
http://www.simplyrecipes.com/recipes/sichuan_style_stir-fried_chinese_long_beans/
These are good.
Sichuan Style Stir-Fried Chinese Long Beans
Long and crunchy Chinese green beans, quickly stir-fried Sichuan style with red chilies, Sichuan peppercorns, and sesame oil. Chinese long beans can be found in both green and purple varieties. Both have similar flavors and textures, and either kind can be used for this recipe.
1/2 pound Chinese long beans
1 tablespoon peanut oil (sesame or vegetable can suffice)
4-6 dried chilies, preferably Sichuanese, roughly chopped
1 teaspoon whole Sichuan peppercorns, lightly crushed
1/4 teaspoon salt
1/2 teaspoon sugar
3 teaspoons sesame oil
Splash of soy sauce (use gluten-free soy sauce for gluten-free option)
Add a tablespoon of peanut oil to a wok or a large sauté pan over medium heat and swirl until hot. Add chilies and peppers and stir-fry briefly until fragrant.
Add the long beans and stir-fry vigorously for 3-4 minutes (you don't want the spices to burn, if they start to then turn down the heat a bit). Season with salt and sugar and stir-fry a few seconds more to mix it all together.
Remove from heat. Stir in the sesame oil and soy sauce. Serve immediately.
Pat's notes: I like also add 1 or 2 small cloves of garlic
http://www.simplyrecipes.com/recipes/sichuan_style_stir-fried_chinese_long_beans/
Not T&T but you might want to have a look at these Sichuan Pepper recipes.
The Dry-Fry Chicken sounds great!
http://www.seriouseats.com/2011/02/sichuan-peppercorns-spice-roundup.html
The Dry-Fry Chicken sounds great!
http://www.seriouseats.com/2011/02/sichuan-peppercorns-spice-roundup.html
These Spicy Sichuan Noodles (Dan Dan Mian) have been in my to-try-pile for a while, No idea where
I originally found the recipe but there are so many flavorful ingredients in the dish I'm guessing it will be very good.
SPICY SICHUAN NOODLES (DAN DAN MIAN) Serves 4 as a main course
If you cannot find Asian noodles, linguine may be substituted. If you are using natural peanut butter or Asian sesame paste that has a pourable rather than spreadable consistency, use only 1 cup of chicken stock. Also note that the amount of sauce will coat 1 pound of fresh noodles but only 12 ounces of dried noodles, which bulk up during boiling.
8 ounces ground pork
3 tablespoons soy sauce
2 tablespoons dry sherry
Ground white pepper
2 tablespoons oyster-flavored sauce
4 tablespoons peanut butter or Asian sesame paste
1 tablespoon rice vinegar
1–11/4 cups chicken stock or canned low-sodium chicken broth
1 tablespoon peanut oil
1 (1-inch) piece fresh ginger, minced (about 1 tablespoon)
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
3/4 teaspoon red pepper flakes
1 tablespoon Asian sesame oil
12 oz dried Asian noodles or 1 lb fresh Asian noodles (width between linguine and fettuccine or 12 oz linguine)
3 medium scallions, sliced thin (about 1/3 cup)
2 cups (about 6 ounces) bean sprouts (optional)
1 tablespoon Sichuan peppercorns, toasted in small dry skillet until fragrant, and ground (optional)
1. Combine pork, 1 tablespoon soy sauce, sherry, and pinch white pepper in small bowl; stir well with fork and set aside while preparing other ingredients. Whisk together oyster-flavored sauce, remaining soy sauce, peanut butter or sesame paste, vinegar, and pinch white pepper in medium bowl. Whisk in chicken stock and set aside.
2. Bring 4 quarts water to boil in large stockpot over high heat.
3. Meanwhile, heat 12-inch skillet over high heat until hot, about 2 minutes. Add peanut oil and swirl to coat pan bottom. Add pork and cook, scraping along pan bottom and breaking up pork into small pieces with wide metal or wooden spatula, until pork is in small well-browned bits, about 5 minutes. Stir in ginger, garlic, and red pepper flakes; cook until fragrant, about 1 minute.Add peanut butter/chicken stock mixture; bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 minutes. Stir in sesame oil.
4. While sauce simmers, add noodles to boiling water and cook until tender (refer to package directions, but use them only as a guideline and be sure to taste for doneness). Drain noodles; divide noodles among individual bowls, ladle a portion of sauce over noodles, sprinkle with scallions, bean sprouts, and ground Sichuan peppercorns, if using; serve immediately.
I originally found the recipe but there are so many flavorful ingredients in the dish I'm guessing it will be very good.
SPICY SICHUAN NOODLES (DAN DAN MIAN) Serves 4 as a main course
If you cannot find Asian noodles, linguine may be substituted. If you are using natural peanut butter or Asian sesame paste that has a pourable rather than spreadable consistency, use only 1 cup of chicken stock. Also note that the amount of sauce will coat 1 pound of fresh noodles but only 12 ounces of dried noodles, which bulk up during boiling.
8 ounces ground pork
3 tablespoons soy sauce
2 tablespoons dry sherry
Ground white pepper
2 tablespoons oyster-flavored sauce
4 tablespoons peanut butter or Asian sesame paste
1 tablespoon rice vinegar
1–11/4 cups chicken stock or canned low-sodium chicken broth
1 tablespoon peanut oil
1 (1-inch) piece fresh ginger, minced (about 1 tablespoon)
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
3/4 teaspoon red pepper flakes
1 tablespoon Asian sesame oil
12 oz dried Asian noodles or 1 lb fresh Asian noodles (width between linguine and fettuccine or 12 oz linguine)
3 medium scallions, sliced thin (about 1/3 cup)
2 cups (about 6 ounces) bean sprouts (optional)
1 tablespoon Sichuan peppercorns, toasted in small dry skillet until fragrant, and ground (optional)
1. Combine pork, 1 tablespoon soy sauce, sherry, and pinch white pepper in small bowl; stir well with fork and set aside while preparing other ingredients. Whisk together oyster-flavored sauce, remaining soy sauce, peanut butter or sesame paste, vinegar, and pinch white pepper in medium bowl. Whisk in chicken stock and set aside.
2. Bring 4 quarts water to boil in large stockpot over high heat.
3. Meanwhile, heat 12-inch skillet over high heat until hot, about 2 minutes. Add peanut oil and swirl to coat pan bottom. Add pork and cook, scraping along pan bottom and breaking up pork into small pieces with wide metal or wooden spatula, until pork is in small well-browned bits, about 5 minutes. Stir in ginger, garlic, and red pepper flakes; cook until fragrant, about 1 minute.Add peanut butter/chicken stock mixture; bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 minutes. Stir in sesame oil.
4. While sauce simmers, add noodles to boiling water and cook until tender (refer to package directions, but use them only as a guideline and be sure to taste for doneness). Drain noodles; divide noodles among individual bowls, ladle a portion of sauce over noodles, sprinkle with scallions, bean sprouts, and ground Sichuan peppercorns, if using; serve immediately.
would those peppercorns work with the Black Pepper almond recipe?
http://www.eat.at/swap/forum2/122_REC__Black_Pepper_Almonds
http://www.eat.at/swap/forum2/122_REC__Black_Pepper_Almonds
Me too, Cathy. One recipe I served them with is Glazed Game Hens with Master Sauce
which also calls for Szechuan pepper (or in this case, Szechwan -- there seems to be so many spellings). I don't usually do the final deep fry step with the hens. And I don't always chop into bite-size pieces to serve -- often I'll just use poultry shears and cut the finished hens in half -- serving a whole half per person, or two halves, if the hens are small.
Wish I could remember the source of this yummy recipe but I've had it for many many years and can't recall.
Glazed Game Hens with Master Sauce
Master Sauce
8 cups water
1-1/2 cups soy sauce
1/2 cup dry Sherry
3 tbsp sugar
1 whole dried red chili
1 large piece fresh tangerine peel (or orange peel)
5 1/2-inch thick slices fresh ginger, unpeeled
2 tsp whole cloves
1/2 tsp freshly ground Szechwan peppers
2 cinnamon sticks
1 or 2 whole star anise
2 large fresh game hens, trussed, room temperature
2 cups peanut oil or corn oil for deep frying (optional cooking method)
Plum sauce (optional cooking method)
Hot Chinese mustard (optional cooking method)
For sauce: Combine first 12 ingredients in heavy 4 quart saucepan or Dutch oven and mix well. Place pan over low heat and simmer for 1 hour.
Add game hens to sauce breasts side down. Return liquid to low boil. Reduce heat to low and simmer game hens 10 minutes. Turn off heat. Cover pot and let game hens steep in liquid 1 hour. Drain hens well, reserving liquid if desired. Cool hens completely. Cut into serving pieces, quartering breasts. Serve game hens at room temperature or refrigerate and serve cold.
Optional method: After simmering game hens 10 minutes, remove from sauce and dry thoroughly with paper towels. Transfer hens to wire rack and let dry at room temperature at least 4 hours.
Heat oil for deep-frying in wok or deep saucepan to 375 degrees. Add game hens one at a time and fry, ladling oil over top until golden, about 5 minutes. Drain well on paper towels and dry thoroughly. Chop into bite-size pieces. Serve immediately or at room temperature. Accompany with plum sauce or hot Chinese mustard.
The master sauce can be refrigerated or frozen and used to simmer other meats.
4 to 6 servings.
http://eat.at/swap/forum1/9769_Rec_Glazed_Game_Hens_with_Master_Sauce
which also calls for Szechuan pepper (or in this case, Szechwan -- there seems to be so many spellings). I don't usually do the final deep fry step with the hens. And I don't always chop into bite-size pieces to serve -- often I'll just use poultry shears and cut the finished hens in half -- serving a whole half per person, or two halves, if the hens are small.
Wish I could remember the source of this yummy recipe but I've had it for many many years and can't recall.
Glazed Game Hens with Master Sauce
Master Sauce
8 cups water
1-1/2 cups soy sauce
1/2 cup dry Sherry
3 tbsp sugar
1 whole dried red chili
1 large piece fresh tangerine peel (or orange peel)
5 1/2-inch thick slices fresh ginger, unpeeled
2 tsp whole cloves
1/2 tsp freshly ground Szechwan peppers
2 cinnamon sticks
1 or 2 whole star anise
2 large fresh game hens, trussed, room temperature
2 cups peanut oil or corn oil for deep frying (optional cooking method)
Plum sauce (optional cooking method)
Hot Chinese mustard (optional cooking method)
For sauce: Combine first 12 ingredients in heavy 4 quart saucepan or Dutch oven and mix well. Place pan over low heat and simmer for 1 hour.
Add game hens to sauce breasts side down. Return liquid to low boil. Reduce heat to low and simmer game hens 10 minutes. Turn off heat. Cover pot and let game hens steep in liquid 1 hour. Drain hens well, reserving liquid if desired. Cool hens completely. Cut into serving pieces, quartering breasts. Serve game hens at room temperature or refrigerate and serve cold.
Optional method: After simmering game hens 10 minutes, remove from sauce and dry thoroughly with paper towels. Transfer hens to wire rack and let dry at room temperature at least 4 hours.
Heat oil for deep-frying in wok or deep saucepan to 375 degrees. Add game hens one at a time and fry, ladling oil over top until golden, about 5 minutes. Drain well on paper towels and dry thoroughly. Chop into bite-size pieces. Serve immediately or at room temperature. Accompany with plum sauce or hot Chinese mustard.
The master sauce can be refrigerated or frozen and used to simmer other meats.
4 to 6 servings.
http://eat.at/swap/forum1/9769_Rec_Glazed_Game_Hens_with_Master_Sauce
I love this - it is from CI May 2001 issue. I was thinking of this the other day
since I haven't made it a few years at least. It is a yummy warming winter dish to me.
I haven't had it in so long, I'm wondering if my tastes might have changed and I might not care for it as much as I used to - all the more reason to put it on the menu soon. smileys/bigsmile.gif
since I haven't made it a few years at least. It is a yummy warming winter dish to me.
I haven't had it in so long, I'm wondering if my tastes might have changed and I might not care for it as much as I used to - all the more reason to put it on the menu soon. smileys/bigsmile.gif