sichuan pepper

Simple Steak au Poivre

beef

Salt

black pepper

Sichuan pepper

unsalted butter

shallots,

Cognac or bourbon

crème fraîche

watercress,

In this variation on Kung Pao chicken, firm white-fleshed fish such as catfish or tillapia is marinated with soy sauce and white pepper, then deep fried until golden. Afterwards, it's stir-fried with classic Sichuan flavors: spicy dried chilies, mouth-numbing Sichuan peppercorns, and garlic.

Kung Pao Fish With Dried Chilies and Sichuan Peppercorns Recipe

For the Marinade and Fish:

fish

egg white, lightly beaten

soy sauce

white pepper

cornstarch

For the Sauce:

doubanjiang (see note)

rice vinegar

sugar

water

For the Stir-Fry:

scallions,

garlic,

Sichuan peppercorn

peanuts peanuts

For the Marinade and Fish: Place fish in a large bowl. Add remaining marinade ingredients and, using your hands, gently mix until fish is evenly coated. Let stand 15 minutes.

Meanwhile, For the Sauce: In a bowl, thoroughly mix together all sauce ingredients and set aside.

For the Stir-Fry: In a wok, heat 2 cups oil to 300°F. Working in 3 batches, carefully add fish and fry, gently moving fish around to ensure none sticks to the wok and turning once, until fish is golden, about 1 to 2 minutes per side. Using spider, transfer fish to paper-towel-lined plates to drain. Repeat with remaining fish.

To clean and prepare the wok for stir-frying, carefully pour out frying oil and add a few cups of water to the wok. Bring to a simmer while scraping down the wok with a metal spatula. Discard water out and wipe out wok with a paper towel, making sure the cooking surface of the wok is completely dry before proceeding.

Heat remaining 1 tablespoon oil in the wok over high heat until lightly smoking. Add scallion, dried chili peppers, garlic, and Sichuan peppercorns, and stir-fry until fragrant and garlic is lightly golden, about 30 seconds. Add the sauce and mix well (the sauce should thicken almost immediately). Carefully add fried fish and gently toss with sauce to combine. Transfer Kung Pao fish to plate, sprinkle with peanuts, and serve immediately.

How to make Chili oil at home with just two base ingredients and a super quick and easy method. This gluten-free, vegan condiment is the perfect addition to elevate tons of meals, with a smoky, spicy aroma that is sure to delight!

How to Make Chili Oil

chili flakes (varieties listed in blog post)

Canola oil

salt

Pour the oil in a small saucepan and heat over medium heat.Heat the oil for about 2-3 minutes until hot. It&#039;s very important not to overheat the oil, you can use a thermometer if preferred (keep it below 380ºF/193ºC), but heating it on medium-low should suffice.

Next, carefully pour the oil over the dried chili flakes. They will sizzle wonderfully from the heat and let off an amazing aroma - see the video.

Add the salt to the mixture and stir well to fully incorporate.

Finally, leave the oil to cool down completely then transfer to a sterilized glass jar.

As long as the oil is stored in a sterilized, airtight container then this oil will last six months, if not longer, in the fridge or around 2-3 months at room temperature. As we haven&#039;t added any other &#039;aromatics&#039;, it is likely to last far longer (over a year). Just make sure to always use clean utensils when spooning any oil from the jar.You&#039;ll know when the oil has &#039;gone bad&#039; as the oil will become rancid and will smell and taste bad.

How To Store:

https://content.jwplatform.com/videos/Zzn4sxPO.mp4

This is an easy tutorial on how to make Chili oil at home. It takes just two base ingredients and is a super quick and easy method. This gluten-free, vegan condiment is the perfect addition to elevate tons of meals, with a smoky, spicy aroma that is sure to delight!

Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.

Vegan Mapo Tofu

shiitake mushrooms

block of soft tofu (do not use silken)

vegetable oil

red peppers

black beans,

spicy broad bean paste (doubanjiang)

garlic

ginger

sesame oil

Cilantro sprigs,

Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.

Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.

Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.

Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.

If you’re looking for the best aroma and numbing sensation from Sichuan pepper, grind your own powder! It’s quick, easy and tastes so much better.

How to grind Sichuan peppercorn

Sichuan peppercorns

Look through the peppercorns. Discard all the black seeds.

Toast the peppercorns on low heat until they are fragrant.

Transfer to a mortar or a spice grinder. Grind when they are completely cool.

Sift with a sieve. Use the fine powder for recipes.

Spice Bags are a trendy take out in the streets of Dublin. Of unknown origin, Spice Bags a literally paper bags filled with juicy fried chicken and fries, topped with onions, sometimes bell peppers, and fresh chili slices for extra heat. Sichuan pepper is part of the Chinese Five Spice blend. If you are new to it, use up to half of the pouch.

Dublin Spice Bag

chicken breast (bone+skinless, cut in thin stripes)

lbs potatoes (peeled,

bell pepper (green and/ or red, cut in thin stripes)

almonds (ground)

paper bags

onion (peeled, halved, sliced)

tbsp tamari or soy sauce

tbsp orange juice

oil & salt

Pouch [1] Star anise, fennel, cinnamon, garlic, cloves

Pouch [2] Sichuan pepper, chilies (mild)

In a BOWL, mix chicken, Spice Bag Spices [1],  3 tbsp tamari, orange juice, and Spice Bag Spices [2] &amp; [3] to taste.

Cover. Let marinate 1 hour in the fridge.

Marinade

Preheat OVEN to 400°F.

Prepare

In a BOWL, mix potatoes with 3 tbsp oil and salt to taste.

Place potatoes in one layer on a non-sticking BAKING SHEET.

Bake in OVEN for 30-40 minutes.

Potatoes

On a PLATE, beat egg. Add salt to taste.

Coat chicken thoroughly with the egg.

On a different PLATE, spread ground almonds.

Coat chicken thoroughly with the almonds.

Prepare Chicken

In a PAN, heat 2 tbsp oil.

On high heat stir-fry the chicken until they turn brown and crispy. Set aside.

In the same PAN, fry onion 5 minutes on medium heat.

Add bell pepper and 1 tbsp tamari mid way.

Serve chicken and potatoes in paper bags.

Enjoy!

Serve

This Dan Dan-Style Udon recipe is inspired by (as the name suggests) Chinese Sichuan Dan Dan Noodles! I put together the rich and spicy sauce I love from dan dan noodles with chewy Japanese sanuki udon to create an incredibly satisfying recipe. These Dan Dan-Style Udon Noodles are easy to make - just mix the sauce, stir-fry the tofu (which you can do in advance) to make the mince, prepare the udon, and put everything together!

Dan Dan-Style Udon Noodles

oz extra firm tofu

neutral oil

tbsp Shaoxing wine

tbsp soy sauce (adjust

1.5 tsp dark soy sauce

hoisin sauce

tbsp Asian sesame paste (or plain peanut butter)

tbsp warm water

tsp sugar

tsp sichuan pepper (ground)

tbsp chili oil

garlic (minced)

tbsp sesame oil

servings frozen Sanuki udon

Noodle water

onions

peanuts

Chili oil

PAN-FRYING THE TOFU: Heat a medium non-stick pan or skillet over medium heat. Add the oil. Once hot, add the crumbled/shredded tofu.

Spread the tofu and leave untouched for 4-5 minutes until it starts to turn golden brown. Flip or mix the tofu to cook the remaining sides.

As the tofu cooks, excess water will start to evaporate and the tofu will begin to resemble minced ‘meat’.

AIR-FRYING THE TOFU: I prefer this for a more hands-off approach. Place the crumbed/shredded tofu on the lined air fryer basket (I use parchment paper).

Leave to air-fry for 12-15 minutes at 350F or until the tofu is golden brown and lightly crisp around the edges. Flip halfway through cooking. Don’t over cook since these can become really tough.

COOKING THE TOFU (AIR-FRYING OR PAN-FRYING)

In the pan, add the shredded/minced tofu. Over medium high heat, add the Shaoxing wine.

Lower the heat then season with soy sauce, dark soy sauce, hoisin sauce, and sugar. Mix well to coat the tofu.

Leave the tofu to cook for 3-4 minutes to allow the sugars to cook and caramelize the tofu. Lower the heat as needed to prevent the sugars from burning.

Once cooked and seasoning to your liking, turn off the heat and set the tofu aside.

TOFU ‘MINCE’

Mix the sauce in a large bowl and adjust the seasonings depending on your preferred taste.

SAUCE

For the noodles, you can opt to boil or microwave the udon.

If boiling, heat a large pot of water and add the noodles in when the water starts to boil. Cook according to package instructions or until the udon has separated and is still very chewy. Set aside some noodle water.

If microwaving, place the noodles in a microwave safe bowl. Cover the noodles and microwave for 2-3 minutes or until the noodles are soft and can easily be separated.

Run the noodles through hot running water to remove any excess starch.

NOODLES

Immediately place the noodles in the bowl of sauce. Mix well. Add some noodle water or hot water, if needed, to loosen the noodles.

Top with the tofu ‘mince’, green onions, chopped peanuts, and more chili oil, if desired. Enjoy!

MIX THE SAUCE AND NOODLES

Soooo good!!! My mom is a super picky eater but she begs me to make her your tofu meat replacement recipes all the time :) Better than real meat imo

This time I used vegan mince and I also got my hands on chinese sesame paste. We love this dish sooo much, it's like being tugged in by grandma.
最好 is what I wanted to write above, embarassing :D

I cooked this with peanut butter and loved it very much. I will try it again soon, maybe using vegan mince instead to see how that goes. 四川菜与i好啦！

Such a tasty recipe, and I use the fried tofu part in many other dishes now. Thanks so much 💖

Top 7 sichuan pepper recipes from across the web

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Top Tags

Simple Steak au Poivre

Kung Pao Fish With Dried Chilies an...

How to Make Chili Oil

Vegan Mapo Tofu

How to grind Sichuan peppercorn

Dublin Spice Bag

Dan Dan-Style Udon Noodles

Top 7 sichuan pepper recipes from across the web

The most viewed sichuan pepper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Steak au Poivre

Kung Pao Fish With Dried Chilies an...

How to Make Chili Oil

Vegan Mapo Tofu

How to grind Sichuan peppercorn

Dublin Spice Bag

Dan Dan-Style Udon Noodles

The most viewed sichuan pepper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine