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The Tongue-Numbing "Flower Pepper" of Sichuan Province
by Kimberly Dukes
The Tongue-Numbing "Flower Pepper" of Sichuan Province
by Kimberly Dukes
Ingredients
- 2 teaspoons of peanut oil
- 6 small fresh chiles, halved, seeds discarded
- 1/2 to 3/4 teaspoon whole Sichuan peppercorns
- Approximately 6 cups of fresh spinach, washed and torn into bite-size pieces
- 1/2 teaspoon sesame oil
- Salt to taste
Instructions
In a wok, heat the oil. Add the chiles and Sichuan peppercorn. Stir-fry for about 15 seconds, being very careful not to burn the spices.
Add the spinach and stir-fry for 2 or 3 minutes, until it looks dark green and cooked.
Turn off the heat. Add the sesame oil and salt. Serve in a small bowl to accompany other dishes.
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| 2 |
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This recipe and others can be found in the following article:
The Tongue-Numbing "Flower Pepper" of Sichuan Provinceby Kimberly DukesIngredients
InstructionsIn a wok, heat the oil. Add the chiles and Sichuan peppercorn. Stir-fry for about 15 seconds, being very careful not to burn the spices. Add the spinach and stir-fry for 2 or 3 minutes, until it looks dark green and cooked. Turn off the heat. Add the sesame oil and salt. Serve in a small bowl to accompany other dishes.
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