The numbing Sichuan peppercorn complements the heat of the chile; experiment with the balance of hot to numb if you’re adjusting the amount of chile to your taste.
Ingredients
Sichuarn, Extra hot chile pepper, red onion,Garlic,Sirloin,
Sichuan Pepper-Salt
This recipe and others can be found in the following article:
The Tongue-Numbing “Flower Pepper” of Sichuan Province
by Kimberly Dukes
The Tongue-Numbing “Flower Pepper” of Sichuan Province
by Kimberly Dukes
Ingredients
1/4 cup whole Sichuan peppercorns
1/2 cup salt (if you can’t find salt from Sichuan, kosher is best)
1/2 cup salt (if you can’t find salt from Sichuan, kosher is best)
Instructions
Roast the peppercorns in a heavy pan over medium heat.
The peppercorns will smoke. (Moderate the heat so that they don’t burn.)
Once they smoke, take them off the heat and cool.
In a food processor or spice grinder, grind the peppercorns and the salt
until you have a fine powder.
Sift to remove the shells. Store the pepper salt in an airtight container in a cool, dark place.
Jamon Serrano con Pimientos de Padron
‘They serve Spanish food, tapas style with unusual and hard-to-find ingredients, and their award-winning menu changes weekly.’
Ingredients
Serrano ham, Pimientos, Sea salt,
Instructions
Spicy Spinach
This recipe and others can be found in the following article:
The Tongue-Numbing “Flower Pepper” of Sichuan Province
by Kimberly Dukes
The Tongue-Numbing “Flower Pepper” of Sichuan Province
by Kimberly Dukes
Ingredients
- 2 teaspoons of peanut oil
- 6 small fresh chiles, halved, seeds discarded
- 1/2 to 3/4 teaspoon whole Sichuan peppercorns
- Approximately 6 cups of fresh spinach, washed and torn into bite-size pieces
- 1/2 teaspoon sesame oil
- Salt to taste
Instructions
In a wok, heat the oil. Add the chiles and Sichuan peppercorn. Stir-fry for about 15 seconds, being very careful not to burn the spices.
Add the spinach and stir-fry for 2 or 3 minutes, until it looks dark green and cooked.
Turn off the heat. Add the sesame oil and salt. Serve in a small bowl to accompany other dishes.
Peppered Tofu
This recipe and others can be found in the following article:
The Tongue-Numbing “Flower Pepper” of Sichuan Province
by Kimberly Dukes
The Tongue-Numbing “Flower Pepper” of Sichuan Province
by Kimberly Dukes
Ingredients
- 1/2 block of very firm tofu, cut into 1/2-inch thick “tiles”
- Small bunch of green onions, chopped on a slant (about 1/2 cup)
- 4 tablespoons peanut oil
- 1/2 teaspoon flour or cornstarch
- 2 tablespoons water
- Salt to taste
- 3/4 teaspoon ground Sichuan peppercorn
Instructions
In a wok, heat the oil until very hot. Fry the tofu slices until they begin to look brown and toasty. Using a slotted spoon, remove the tofu to a plate to drain. Remove the oil and wipe the wok.
Add just enough oil to make the bottom of the wok gleam. Heat until very hot. Add the green onion and stir fry for about 30 seconds. Add the drained tofu and stir fry for about a minute. Add the cornstarch, water, salt, and stir. Remove to an oval plate. Dust theground Sichuan peppercorn on top of the tofu.