Sentences with phrase «sichuan chile»

And while the recipe is fairly intricate, all of the constituent parts — the miso tare, that addictive Sichuan chile paste — are very stable, meaning they can be doubled or tripled, parked in the fridge, and deployed whenever the mercury spikes and a cold ramen craving hits.

Loaded with fresh vegetables and lean strips of chicken, it's a quick and healthy dish that possesses plenty of authentic flavor, thanks to ingredients like oyster sauce, Chinese five - spice powder and dried red Sichuan chile flakes.

There are a few not - to - be-missed items: Start with the clams with Chinese sausage and Sichuan chiles.

Not exact matches

Add the chiles and Sichuan peppercorn.

2/3 cup dried red chile pepper pods, coarsely chopped 2 cups cooking oil 2 tablespoons Sichuan pepper, crushed

3 to 4 tablespoons crushed togarashi chile, or substitute takanotsume, santaka, or piquin chiles 1 tablespoon dried orange or tangerine peel 2 teaspoons white sesame seeds 2 teaspoons black sesame seeds 1 teaspoon Sichuan (sansho or fagara) pepper (available by mail order), or substitute equal amounts of anise and allspice 1 teaspoon shredded nori (seaweed)(available in Asian markets) 1/2 teaspoon ground ginger

3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons scallions, chopped 2/3 cup dried hot red chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4 cup plus two tablespoons red chile oil (see accompanying recipe) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds Cilantro sprigs for garnish

This Sichuan province - based dish is one of Ching's favorite soups, which gains its «sour» from black rice vinegar, its «hot» from plenty of chiles and an overall earthy flavor from shiitake mushrooms.

Recipes: Rosemary Chile Vinegar Oregano - Garlic Green Chile Vinegar Asian Chile Oil Sichuan Ginger Oil Piri Piri Oil By Dave DeWitt and Paul W. Bosland Excerpted from The Complete Chile Pepper Book Chile vinegars are a great way of utilizing some of the chiles that are left after drying, freezing, and pickling your crop.

Some renditions of this dish from the southern region of China include the blackened heat of dried red chiles and the numbing quality of Sichuan peppercorns.

I am looking for Sichuan Facing Heaven dried chiles.

My first teacher was patient with my questions and my inadequate Chinese, but started out teaching me «tourist» versions of typical local dishes — light on the chiles and light on the Sichuan peppercorn.

But Sichuan cuisine adds something special to the heat of chiles: a curious tickle on the tongue brought by the unique Sichuan «peppercorn,» also known as fagara.

1 teaspoon Sichuan peppercorns 1/4 cup dry sherry 1 tablespoon finely chopped ginger 1 green onion, finely chopped including the green tops 1 teaspoon minced garlic 1 teaspoon sesame oil 1 teaspoon minced garlic 1/2 teaspoon crushed santaka chile or other small, hot red chile

3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons scallions, chopped 2/3 cup dried hot red chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4 cup plus two tablespoons red chile oil (see recipe here) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds Cilantro sprigs for garnish

1/2 cup sesame paste 1/4 cup Asian chile oil 1/4 cup Chinese hot mustard Sichuan Chile Sauce (see recipe below) 1 1/2 pounds medium or large shrimp, shelled and deveined 4 ounces cellophane noodles, soaked and drained 1/2 head Chinese cabbage, shredded 6 to 8 spinach leaves, shredded 1 cup sliced mushrooms 4 ounces tofu, cubed Chopped fresh cilantro

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.

It's not very spicy, but you could experiment with adding Sichuan pepper oil, chile oil, or hot chiles to increase the heat scale.

Q: Hi Dave, Is there any easily available equivalent to the «facing heaven» chiles mentioned in Fuchsia Dunlop's Sichuan cookbook?

Sichuan peppercorn and red chiles contribute much of that earthy flavor.

Sichuan peppercorns and Asian garlic chile paste are available at Asian markets.

Q: Hey Dave, I am looking for Sichuan Facing Heaven dried chiles.

Practiced eaters focus their chopsticks on the meat, avoiding the many chiles and Sichuan peppercorns that give the dish its tongue - tingling character, but we encourage you to risk the lovely agony.

Lately I've taken my cues from China's Sichuan Province (my jar of homemade chile oil isn't going to drain itself).

When deciding which beers to offer guests who are about to assault their senses with chile heat, one logical solution is to do a regional match: Carta Blanca with Mexican foods, a Tsingtao with Sichuan dishes, Tusker with African entrees, Red Stripe with Jamaican foods, and so on.