Lo Bok With Sichuan Peppercorns And Fresh Red Chiles Recipes

SZECHUAN BEEF WITH GREEN BEANS AND RED BELL PEPPERS

Szechuan Beef with Green Beans and Red Bell Peppers image

Quick, tasty, weeknight-friendly dish for a busy family. Serve with jasmine rice and top with scallions and sesame seeds if desired.

Provided by Erica Royster

Categories World Cuisine Recipes Asian

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons cornstarch
salt and ground black pepper to taste
2 pounds flank steak, cut into 1-inch cubes
3 tablespoons peanut oil
1 small red onion, chopped
3 cloves garlic, minced
2 teaspoons ground ginger
1 cup reduced-sodium soy sauce
¾ cup brown sugar
3 tablespoons hoisin sauce
2 ½ cups frozen green beans, thawed
1 red bell pepper, sliced
½ teaspoon red pepper flakes

Steps:

Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.

Nutrition Facts : Calories 375.9 calories, Carbohydrate 43.4 g, Cholesterol 36.6 mg, Fat 12.7 g, Fiber 2.7 g, Protein 22.1 g, SaturatedFat 3.5 g, Sodium 1618.4 mg, Sugar 32.4 g

LO BOK WITH SICHUAN PEPPERCORNS AND FRESH RED CHILES

Lo Bok with Sichuan Peppercorns and Fresh Red Chiles image

This is a coleslaw-style salad - its sweet, spicy, and crunchy elements make it a terrific accompaniment to anything fried. Sichuan peppercorns, sometimes called _fagara_, can be found at many Asian markets (though they're technically banned from import because they come from a plant that is susceptible to citrus canker, a disease that devastates citrus orchards). There's no substitute for their flavor, but if you can't find them, the recipe works perfectly well without them.

Yield Makes 8 side-dish servings

Number Of Ingredients 15

Ingredients

3 pound lo bok* (Chinese white radish, also called daikon), peeled
1 1/2 medium carrots
2 tablespoons plus 1/2 teaspoon kosher salt
1/3 cup red-wine vinegar
1/3 cup rice vinegar (not seasoned)
3/4 cup sugar
3 tablespoons peanut oil
5 (1 1/2-inch-long) dried red chiles*
1 teaspoon sichuan peppercorn* (optional)
1 tablespoon fine julienne of peeled fresh ginger
6 small (2-inch) fresh red chiles* such as Thai, seeded and cut into fine julienne (1 tablespoon)
1/4 cup thinly sliced scallion
1/2 cup fresh cilantro leaves
2 teaspoons Asian sesame oil
a mandoline or other manual slicer

Steps:

Cut radish and carrots into fine julienne with mandoline, then toss with 2 tablespoons kosher salt in a bowl and let stand 1 hour. Drain in a colander, then squeeze handfuls in a kitchen towel to remove moisture and transfer to a bowl.
While vegetables are standing, heat vinegars, sugar, and remaining 1/2 teaspoon kosher salt in a small nonreactive saucepan over moderate heat, stirring, until sugar is dissolved.
Meanwhile, heat peanut oil in a small heavy skillet over moderately high heat until hot but not smoking, then sauté dried chiles and Sichuan peppercorns, stirring, until chiles are blackened, 1 to 2 minutes. Remove from heat and stir in ginger and fresh chiles, then stir into vinegar mixture. Cool sauce.
Pour sauce through a fine sieve into bowl with radish and carrots. Add scallion, cilantro, and sesame oil and marinate, tossing occasionally, 30 minutes.
Available at Asian markets and Uwajimaya (800-889-1928).

LAMB WITH SICHUAN PEPPER AND ORANGE

Lamb With Sichuan Pepper And Orange image

Provided by Robert Farrar Capon

Categories dinner, main course

Time 20m

Yield 2 or more servings

Number Of Ingredients 7

Ingredients

1/4 cup peanut oil
Rind of a large, fragrant orange, cut into eighths (white pulp removed)
2 hot red chili peppers
2 tablespoons Sichuan peppercorns (ordinary black peppercorns, crushed, may be substituted)
3/4 pound lean raw lamb
Salt to taste
2 large onions, sliced into thin rings

Steps:

Heat the oil in a wok and fry the orange peel in it until lightly browned. Remove both oil and peel and set aside. When the peel is cool enough to handle, cut it into fine julienne strips. Reserve the oil.
Seed the chili peppers and cut them into julienne strips. Add to the orange shreds and set aside.
Put the peppercorns in a dry skillet, toast them over moderate heat until they begin to smoke, then remove and crush fine in a mortar.
Cut the lamb across the grain into fairly uniform slices ( 3/8 inches thick and 1 to 1 1/2 inches long). Put them in a bowl and mix thoroughly with the crushed pepper.
Heat the wok in which the peel was fried until very hot, spread out the lamb slices in a single layer and fry them for 1 minute without moving them. Then stir-fry vigorously for 10 to 20 seconds and remove quickly to a serving dish. (They will still be raw in the center at this point.)
In the wok, heat the reserved orange oil until hot again, add salt to taste and stir-fry the onion rings until nicely browned. Add the orange peel, the red-pepper shreds and the lamb, stir-fry for 5 to 10 seconds and dish up. Serve over noodles dressed with a little sesame oil and soy sauce.

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