Sichuan Peppercorn, 100 g bag
Sichuan peppercorns can be used whole or ground into powder. They have a numbing effect on the lips and tongue, which opens the taste buds to other flavours. They can be used in numerous savory meat, poultry, and noodle dishes. Using Sichuan peppercorn allows you to add flavor to foods that would otherwise be bland.
Sichuan peppercorns are high in antioxidants, and in traditional Chinese medicine they were used to stimulate digestion.
Weight: 100 g
RECIPE: Szechuan dry-fried green beans
- green beans 300g, trimmed of any fat
- oil for frying
- Sichuan Peppercorn 1 tsp, crushed
- small whole dried red chillies 3-4
- garlic 2 cloves, crushed
- ginger 3cm chunk, grate
- soy sauce 1 tbsp
- shaoxing rice wine 1 tbsp
- sesame oil 1/2 tsp
- Bring a pan of salted water to the boil. Drop in the beans and cook for 1 minute then drain well and pat completely dry on kitchen paper.
- Heat a wok or non-stick pan to high. Add the beans with a good pinch of salt without oil and dry fry, turning until they start to blister and wrinkle.
- Scoop out of the pan then add 2 tbsp oil with the szechuan peppercorns and chillies. Cook for a couple of minutes then add the garlic and ginger and cook for 2 minutes
- Add back the beans with the soy, shaoxing wine and sesame oil. Toss and serve.
The recipe was seen on www.olivemagazine.com
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