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Easy Sichuan recipes
Buy a stock of Sichuan chili peppers [peppercorns] from a local Asian market; say the word "numbing" if they don't know what you mean. Hoard them as if they were Treasury securities. Fry batches of them in peanut oil when needed, with a few black peppercorns and a few small red chilies. A blender, and a bit of water, turns them into a paste. When cooking whatever-the-other-stuff is (catfish and asparagus would be my first choice), apply the paste to your stir fry. Also toss in small amounts of rice vinegar and Chinese wine and possibly soy sauce. Sizzle the white parts of scallions into the early makings of the stir-fry.
Posted by Tyler Cowen on September 9, 2006 at 05:18 AM in Food and Drink | Permalink
Comments
Is this what they do at China Star? Do you have any idea how to make Sichuan Chili Chicken yet?
Posted by: China Star Fan at Sep 9, 2006 9:01:05 AM
I got the Sichuan cookbook you recommended recently - I do't recall the title - and spent a weekend at asian groceries looking for the ingredients. The sichuan pepper I got was in a jar labeled "Prickly Ash", which is the name of the plant. I was able to recognize it as the correct stuff only from the picture on the label.
This was worth the effort to find! There's no "real" sichuan restaurant here in Phoenix, barely any decent chinese in fact. Of course I don't know how my preparations compare, but it's good, and definitely very different from the usual gringo-chinese food.
Posted by: T at Sep 9, 2006 3:39:11 PM
Sichaun peppercorns?
Posted by: agm at Sep 9, 2006 6:52:53 PM
Perhaps Sichaun peppercorns are Sichuan Peppers. There is a picture in this
link.
Posted by: yc at Sep 10, 2006 2:15:33 AM
Oops... That link doesn't work. Here it is: http://en.wikipedia.org/wiki/Sichuan_pepper
Posted by: yc at Sep 10, 2006 2:17:47 AM
Sichuan peppercorms are also available from Penzey's Spices. From my experience, they're hard to find even in good Chinese grocers. (My understanding is that their import had been banned for a time because of some disease issue.)
Posted by: Gordon Haff at Sep 11, 2006 8:50:07 AM
"Ma" is the Chinese word for these peppercorns. As in, "wo buyao ma shishi," "no thanks on the sichuan peppercorns, I'd rather eat my own tongue.
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