Sentences with phrase «sichuan peppercorns»

You can grind the Sichuan peppercorns in a spice grinder or mortar and pestle, or crush them with the bottom of a heavy skillet.

Add tomato paste and Sichuan peppercorns and cook, stirring constantly, until paste is slightly darkened in color, about 1 minute.

Toast tea, cinnamon, bay leaves, cloves, caraway seeds, cumin seeds, pink peppercorns, Sichuan peppercorns, black peppercorns, fennel seeds, fenugreek seeds, grapefruit zest, and licorice root in a large skillet over medium - low, tossing constantly, until spices are fragrant and skillet just begins to smoke, about 3 minutes.

Place 1 quart cooking oil, 1 leek cut into large chunks, 5 large slices of ginger, 1 bunch of cilantro with stems and leaves roughly chopped, and 2 teaspoons Sichuan peppercorns in a wok and heat over medium - low.

1 whole chicken 2 Tablespoons soy sauce 2 Tablespoons honey 1 Tablespoon Sichuan peppercorns, ground 1 teaspoon toasted sesame oil 1 Tablespoon neutral oil with high smoke point

1 to 2 tablespoons of Sichuan peppercorns vegetable oil (or other neutral oil) 1 onion 1 or 2 carrots 1 or 2 cloves of garlic around 5 cups of cooked beans (pressure cooker instructions here) 1 14 - oz can of crushed or diced tomatoes chili powder (to taste, I used about a tablespoon) 1/2 to 1 cup of quinoa (optional) salt & pepper sour cream, cashew cream, sliced herbs as garnish (optional)

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.

As with chefs chasing the next hot ingredient (hello, fennel pollen and Sichuan peppercorns!)

Transfer to paper towels and let drain, then toss in a medium bowl with Sichuan peppercorns and remaining 3/4 tsp.

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

You can never go wrong mixing up pork with ginger and garlic, but adding Sichuan peppercorns, red pepper flakes, and cumin makes this dish stand out.

Sichuan peppercorns are readily available in Asian markets as well as in large grocery stores.

Beatrice contains Sichuan peppercorns and cinnamon, while the refreshing Solar Trans - Amplifier relies on ginger and chamomile.

To the person asking about the Sichuan peppercorns, I have already been thinking all combinations spices I want try and the Sichuan peppers sounds great.

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

Back in the United States, I took out my treasured bags of Sichuan peppercorns and practiced developing some more cooking intuition.

First, you'll need a ton of chilies and Sichuan peppercorns.

Combine the orange juice, rice wine, soy sauce, orange zest, Sichuan peppercorns, and peanut oil in a nonreactive bowl.

Add sesame seeds, mirin, raw sugar, miso, sake, and Sichuan peppercorns and whisk until sugar is dissolved.

In a large steel mixing bowl, add the ground chilies, the Sichuan peppercorns, 1 tablespoon of salt, and 2 tablespoons of soy sauce.

1 cup uncooked rice 2/3 cup brown sugar 1/2 cup dry tea leaves 1/2 cup Sichuan peppercorns 14 whole star anise, broken in pieces 12 whole cloves 4 2 - inch sticks cinnamon

Coarsely grind coriander seeds, black peppercorns, fennel seeds, and Sichuan peppercorns in spice mill or with mortar and pestle.

Ching uses her two favorite spices — cumin and Sichuan peppercorns — to add flavor and a bit of heat to her sweet potatoes.

To make the aromatic chili oil, heat the oil in a small pan over medium heat, along with the star anise, cinnamon stick, ginger, white part of scallions, fennel seeds, and Sichuan peppercorns.

Sichuan peppercorns are a wonderful ingredient to have on hand — they lend such an unusual fragrance and flavor to foods (and not just savory foods; check out chef Raquel Carena's Mocha Mousse with Sichuan Peppercorns).

I also omitted Sichuan Peppercorns because I couldn't find them at the grocery store, and it was still delicious.)

Homemade Chili Oil Ingredients 150 ml Peanut Oil 3 Star Anise 2 tsp Sichuan Peppercorns 20 grams Chili Flakes 10 g Chili Powder...

But when it comes down to it, if I'm going to be grinding spices, I almost always want one of those spices to be Sichuan peppercorns.

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.

Tender, mildly chewy lamb, bursting with cumin flavor, smoky and spicy from the peppers, vaguely healthy from lots of onion and green peppers, and tingly from Sichuan peppercorns.

3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced

Place ~ 20 sichuan peppercorns (more if they aren't fresh) on top of your chopped dried chilies.

Add the Sichuan peppercorns, star anise, cinnamon sticks, and bay leaves (optional: combine these ingredients in a cheesecloth and tie it up to make removing all the little pieces a bit easier at the end.)

The company sources some unusual spices, too, such as Sichuan peppercorns, Grains of Paradise or Piment d'Espelette, a ground chili pepper from the Espelette region of France.

Add the garlic and Sichuan peppercorns; cook until fragrant.

To make the spice infusion, in a small saucepan, add a fat strip of orange zest, water, lavender, Sichuan peppercorns and ginger.

Additionally, including crushed Sichuan peppercorns will make this dish more authentic, but feel free to omit them if can't find them or simply aren't a fan (like Brett).

roasted peanuts, crushed lightly 2 cloves garlic, grated 2 tbsps green onions (green part only), finely sliced 1 tbsp Sichuan peppercorns, finely ground with a mortar and pestle

We have the sichuan peppercorns and could easily get the pickled mustard greens at our local H - Mart.

If I was serving this only to adults, I'd add a teaspoon each of crushed Sichuan peppercorns (pulverise them in a mortar and pestle) and dried chilli flakes to the marinade in a homage to my beloved Xinjiang Lamb Skewers.

Add in the chili bean paste, ginger, garlic, and optional Sichuan peppercorns and continue to cook until you can smell the aroma of the spices.

So my question to you is about Sichuan peppercorns.

My husband went to Chengdu, China for a business trip and came home with some Sichuan peppercorns and dried chilies.

In Chinese cooking, pork is often paired with 5 spice powder — a mix of cinnamon, clove, fennel, star anise, and Sichuan peppercorns.

Eight dry - packed sea scallops, «catch» removed and rinsed Eight large (U-21) shrimp, peeled and deveined 3 tablespoons fresh lime juice, divided 2 tablespoons fresh lemon juice 1 tablespoon crushed Sichuan peppercorns (or more to taste)

Divvy up the noodles in bowls and top with desired amounts of the cooked pork, sauce, peanuts, garlic, green onions, and Sichuan peppercorn.

Add the chiles and Sichuan peppercorn.

Use a mortar and pestle to roughly crush the cumin seeds and add the Sichuan peppercorn powder if using, chili powder, garlic powder, and salt.

Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn

Not hot like other peppers, Sichuan peppercorn imparts a tingling numbness that enriches other fiery tastes.