SZECHUAN SAUCE
AMAZING Authentic Szechuan Sauce! Use as an easy delicious stir-fry sauce or flavorful marinade - preservative-free, msg free, gluten-free adaptable, vegan and full of amazing flavor! Can be made in 5 minutes! Keeps for 10 days in the fridge!
Provided by Sylvia Fountaine
Categories sauce
Time 10m
Yield ½ cup
Number Of Ingredients 11
Steps:
- Toast szechuan peppercorns in a hot dry skillet over medium heat, until fragrant, about 1-2 minutes. Crush.
- Place all ingredients in a medium bowl or small jar and whisk until well combined.
- If using as a stir-fry sauce, and you would like to thicken it, whisk in 2 teaspoons cornstarch.
- If using as a marinade, forgo the cornstarch and make sure to season what you are marinating ( chicken, tofu, beef) with salt. The marinade alone will probably not be salty enough.
- If making a stir-fry, try adding a few dry Chinese or Arbol chilies (5-10) to the stir-fry, right before adding the Szechuan Sauce. Do not eat the chilis. ????
Nutrition Facts : Calories 88 calories, Sugar 6.5 g, Sodium 83.7 mg, Fat 6.8 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 7.1 g, Fiber 0.1 g, Protein 0.2 g, Cholesterol 0 mg
ROASTED SICHUAN PEPPER-SALT
Provided by Susan Herrmann Loomis
Categories condiments
Time 10m
Yield About a half cup of pepper-salt
Number Of Ingredients 2
Steps:
- Mix together the peppercorns and the salt in a small bowl. Transfer the mixture to a medium-sized skillet and toast over medium heat, stirring constantly, just until the mixture is fragrant and smoking and the salt begins to turn golden, five to eight minutes. Be very careful not to let the mixture burn.
- Remove from the heat and let cool. Then grind the pepper-salt until fine and sieve to remove any large pieces. Store in an airtight container.
Nutrition Facts : @context http, Calories 35, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 32 milligrams, Sugar 0 grams
SICHUAN PEPPERCORN AND TOASTED MARSHMALLOW COOKIE SANDWICHES RECIPE BY TASTY
Ready for a unique holiday cookie? These shortbread cookies have a hint of tongue-tingling Sichuan peppercorn and a torched marshmallow sandwiched in between.
Provided by Talia Goldstein
Categories Bakery Goods
Time 35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the flour, salt, and Sichuan peppercorns.
- In a large bowl, beat the butter and powdered sugar with an electric mixer until light and fluffy, about 3 minutes. Add the dry ingredients and beat until the dough comes together.
- Roll dough into a 1½ inch log, then wrap tightly in plastic wrap. Refrigerate for 1 hour.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Unwrap dough and slice into ¼-inch-thick rounds. Place the cookies on the prepared baking sheet, leaving 1-2 inches of space between each cookie.
- Bake the cookies for 10-12 minutes, until the edges are light golden brown. Remove from the oven and let cool for 5 minutes before transferring to a wire rack.
- Flip half of the cookies over. Place a marshmallow on each of the flipped cookies. Using a kitchen torch, toast the marshmallows until they puff up and char in some spots. Top with the remaining cookies to form the sandwiches.
- Enjoy!
Nutrition Facts : Calories 100 calories, Carbohydrate 22 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 7 grams
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