from PM’s CC Vol I. Tender hunks of beef stewed with scallions, ginger, and star anise, then flavored with garlic, Szechuan peppercorns, bean paste, soy sauce, and a little rice wine. PM gives us a couple options: spicy authentic version with hot bean paste, and a non-spicy version using regular bean paste. I went the [...]
Posts Tagged ‘szechuan peppercorns’
Beef stew Szechuan style 紅燒牛肉
Posted in moo, tagged bean paste, hot bean paste, meat only, spicy, star anise, szechuan peppercorns on August 23, 2009 | Leave a Comment »
Spiced duck cold cuts 鹽水鴨
Posted in quack, tagged appetizers, cinnamon, classic dish, cold, star anise, szechuan peppercorns, takes forever on June 22, 2009 | Leave a Comment »
from PM’s CC Vol II. Cold cuts, duck style. Spiced with peppercorns, star anise, cinnamon and ginger, these make a wonderful appetizer. 鹽 yen2 — salt 水 shuei3 — water 鴨 ya1 — duck Ingredients: 1 whole duck, 4 lbs 2 Tb Szechuan peppercorn 2 1/2 Tb salt 1 Tb saltpeter 10 cups cold water [...]
Tung-an chicken 東安雞
Posted in cluck, tagged boneless chicken thigh, classic dish, red hot chili peppers, szechuan peppercorns on May 10, 2009 | Leave a Comment »
from PM’s CC Vol I. A gorgeous mix of red chili peppers, yellow ginger, and green scallions tossed with tender chicken, this classic dish features a subtle blend of sweet and sour, salty and spicy. It’s also fast and not too difficult to prepare. 東 dong1 — east 安 an1 — peace 雞 ji1 — [...]
Szechuan cucumber relish 麻辣黃瓜
Posted in vegetarian, tagged appetizers, cold, cucumbers, hot bean paste, pickles, spicy, super easy, szechuan peppercorns on February 22, 2009 | Leave a Comment »
from PM’s CC Vol I. Spicy pickles! There is really nothing to making pickles. Classic Chinese pickles are brined for a few hours, then marinated for a few more with rice vinegar, garlic, and sugar. PM presents a Szechuan variety that packs a big oomph of spiciness and a hint of sesame oil. 麻辣 ma2la4 [...]
