Cooking With Szechuan Peppercorns Recipes

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SZECHUAN PEPPERCORN PANCAKES



Szechuan Peppercorn Pancakes image

Provided by Chuck Hughes

Time 2h30m

Yield 4 servings

Number Of Ingredients 10

1 3/4 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 teaspoon crushed Szechuan peppercorns
1 scallion, minced
1 1/2 cup boiling water
Vegetable oil
Cooked duck skin from 1 duck, cut into strips
4 scallions, cut into thin strips
1 cucumber, seeded and cut into thin strips
Hoisin sauce

Steps:

  • A peppery Szechuan pancakes recipe - a Chinese classic, Chuck style.
  • For the pancakes: In a large bowl, mix the flour with the salt and the Szechuan peppercorns. Add the scallions. Add the boiling water slowly and begin stirring it in immediately. Knead the warm dough until it's smooth. Place the dough ball in a lightly oiled bowl. Cover with plastic wrap and let rest for at least 2 hours at room temperature.
  • Turn the rested dough out onto a floured surface and divide into 8 equal parts. With a lightly floured rolling pin, roll each piece out until it's 1/4-inch thick. Use a cookie cutter to cut out 5-inch circles of dough (or just cut them out using a knife). Cover the prepared pancakes with a damp towel to keep them from drying out while making the rest. For best results, layer the pancakes on pieces of parchment paper to keep them from sticking.
  • Heat a little vegetable oil in a heavy frying pan over low heat. Add the pancakes and cook until browned on both sides (about 2 minutes altogether; the second side will cook more quickly than the first side). Continue with the remainder of the pancakes, placing the cooked ones on a tray lined with paper towels to absorb some of the oil.
  • For the garnish: To crisp up the duck skin, saute in a pan over medium heat until crispy, about 2 minutes (do not add oil). Once cooked, place the skin on a paper towel to absorb excess oil.
  • Top the pancakes with the shredded duck meat, crispy duck skin, scallions, cucumbers and hoisin sauce.

SICHUAN PEPPERCORN STEAK WITH GRILLED GREEN ONIONS



Sichuan Peppercorn Steak with Grilled Green Onions image

Provided by Roger Mooking

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons black peppercorns
3 tablespoons Sichuan peppercorns
2 tablespoons dried papaya seeds, optional
4 (8-ounce) beef strip loins, at room temperature
1 tablespoon vegetable oil
Kosher salt
2 bunches green onions, roots removed
1 tablespoon vegetable oil, plus more for greasing the grill grate
Kosher salt and freshly ground black pepper

Steps:

  • For the spice mix:
  • Place the black peppercorns into a mortar and pestle and grind. Add in the Sichuan peppercorns and papaya seeds, if using, and grind. Transfer the spice mix to a container.
  • For the steak:
  • Preheat the oven to 400 degrees F. Heat a cast iron pan or skillet over high heat.
  • Press the Sichuan peppercorn spice mix into all of the sides of the steaks, coating entirely and ensuring the spices adhere to the meat. Add the vegetable oil to the cast iron pan, and heat. Season the steaks with salt, to taste.
  • Once the pan is smoking hot, add the steaks. Sear the steaks for 2 minutes or until golden. Do not move. Turn the steaks over, and transfer the pan to the preheated oven for 5 minutes, or until desired degree of doneness. Remove the pan from the oven, turn the steaks over, and set them aside. Allow the meat to rest for 10 minutes so the juices redistribute, before serving.
  • For the onions:
  • Heat a grill over medium-high heat and lightly grease the grates with oil.
  • Toss the green onions in the vegetable oil, and season them with salt and pepper to taste.
  • Grill the green onions for 1 minute. Flip the onions over, and continue cooking for 1 minute, or until onions have softened and are slightly charred.

Nutrition Facts : Calories 421, Fat 23 grams, SaturatedFat 6.5 grams, Cholesterol 110 milligrams, Sodium 527 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 42 grams, Sugar 2 grams

SZECHUAN PEPPERCORN CHICKEN



Szechuan Peppercorn Chicken image

Szechuan peppercorns have a bitter, sweet chili taste and that is what makes their cooking so unique. This is a surprisingly tasty dish great for lunch. Serve cold or at room temerature. Great for using left over chicken. As pointed out in one review be careful with the amount of salt salt as the Soy sauce is very salty in itself.

Provided by Bergy

Categories     Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 teaspoons szechuan peppercorns
2 tablespoons scallions, chopped
2 teaspoons fresh ginger, finely chopped
1/2 teaspoon salt
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon chicken stock
1 teaspoon red wine vinegar
1 teaspoon sugar
1 head iceberg lettuce, shredded
1 1/2 lbs cooked shredded chicken

Steps:

  • Remove seeds from peppercorns (good quality peppercorns have no seeds or only one or two), discard seeds and crush the peppercorns.
  • Mix remaining ingredients (except lettuce& chicken).
  • Place lettuce on a serving plate and arrange the chicken on it& pour over the sauce.

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