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The Tongue-Numbing "Flower Pepper" of Sichuan Provinceby Kimberly DukesIngredientsSesame Sauce Ingredients:
The Stir-Fry:
InstructionsTo make the sauce, in a medium bowl, combine the salt, pepper, beef, egg white, and cornstarch. In a small bowl, combine the sesame oil, Sichuan pepper oil, sugar, and salt to taste. In a wok, heat a little oil to season the surface. Once it's hot, discard the oil. Add 3 teaspoons of peanut oil and heat. Add the meat, and stir-fry for about 4 minutes, until the meat is just cooked. Using a slotted spoon, remove the meat to a plate and drain. In the wok, heat 1 teaspoon of oil. Add the ginger and garlic and stir-fry until it is fragrant, 15- 30 seconds. Add the sweet peppers and onion, and stir-fry for 1 minute. (They should remain a little crisp.) Add the chile powde and ground peppercorn, stir for a few seconds, then add the beef and stir. Stir the Sesame sauce again, add to the wok, and stir for about 15 seconds. Serve on an oval plate in a single layer, so that the hot-and-numbsauce is spread out evenly. Garnish with cilantro or parsley if desired.
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