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Any recommendations for a quick, weeknight use of sichuan peppercorns?

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ESNY Jul 14, 2006 02:02 PM

I'm looking for some uses for my sichuan peppercorns that are good for a weekday, quick meal. I usually don't have much time to cook during the week and am looking for ways to use those babies during the week. Maybe making sichuan oil by slowing bringing up to heat the peppercorns in oil, then using the oil to stir fry? Any other quick, less then 30 min, suggestions?

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    BJK RE: ESNY Jul 14, 2006 02:11 PM

    I like to stir fry some sliced chicken thigh, remove them to a bed of baby spinach, then deglaze the pan with an asian vinaigrette made with scallions, ginger, soy, hoisin, rice vinegar, canola and sichuan peppercorns. Then top the salad with the warm vinaigrette. All in all takes about 20 minutes start to finish, including prep.

    BK

    1. Dommy RE: ESNY Jul 14, 2006 06:08 PM

      I love sprinkling them on soups... really amps up the taste in a way regular pepper doesn't...

      --Dommy!

      1. c
        Claudette RE: ESNY Jul 14, 2006 06:35 PM

        Grind them & combine w/ salt, sugar, & garlic and rub on meats for grilling or broiling; they're also great ground and sprinkled into ganache for truffles and brownies (but only if you make candy for midweek dinners)! ;-)

        1. steinpilz RE: ESNY Jul 14, 2006 11:02 PM

          I put them in my pepper grinder with black pepper. I don't use them any other way as they are pretty strong flavoured.

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            alyssay RE: ESNY Jul 15, 2006 01:44 AM

            Ma Po Tofu! I am pretty sure this takes me less than 1/2 hour to make. My roommate and I make it all the time . . . her family is from Sichuan and this is what they do:
            Pan fry a bit of ground pork with a few (4-5 should be enough) sichuan peppercorns (or beef, or even turkey worked well), set aside.
            Steam or boil soft or medium tofu, cut into cubes.
            Heat some frying oil in a pan, add a few sichuan peppercorns and some chilis (if you like stuff really spicy) and a few spoons of Lee Kum Kee "Red Chili Sauce: Toban Djan" and fry for a couple minutes. Add tofu and then meat, mix. Serve topped with crushed Sichuan Peppercorns and chopped green onions.

            1. t
              theSauce RE: ESNY Jul 15, 2006 03:58 AM

              I use it in my salad dressing to bring it to another level.

              1. m
                mary shaposhnik RE: ESNY Jul 16, 2006 02:08 AM

                The "spicy cucumber salad" recipe in "Hot, Sour, Salty, Sweet." Takes 30 seconds, great way to use up the summers cucumbers.

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                  utmonster RE: ESNY Aug 3, 2006 09:41 PM

                  I bring a cup of oil (most oils, but not olive oil) to a simmer for 10 minutes with a teaspoon of sichuan peppercorsn, some regular red pepper flakes and a crushed garlic clove or two in it. After the simmer, cool the oil, strain out the spices and store in a glass container out of sunlight. The oil will keep for a long time and adds a great kicker to marinades, stir-fries, salad dressings, rice, any meats.....

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