Sichuan Peppercorns from Foodly in a ½ cup modern tin. Though called a peppercorn, these little seed pods are not related to traditional pepper at all. They are painstakingly harvested by hand.
How to Use Sichuan Peppercorns
Sichuan (also called Szechuan at many Chinese restaurants) cuisine is flavorful, spicy, and delicious. Some wok-fired recipes use Sichuan peppercorns directly, while many will recognize the flavor as part of a classic “Szechuan Sauce.”
Szechuan sauce is a black and sticky sauce you may know best from Szechuan cuisine used to stir-fry fresh meats and vegetables in a wok over high heat. To make a half cup of sauce for stir-fry (or marinade):
Toast one teaspoon of our Sichuan peppercorns over medium heat in a skillet for about a minute. Crush the peppercorns off heat with a mortar and pestle (if you do not have a mortar and pestle, carefully use a meat tenderizer to crush the toasted peppercorns on top a cutting board).
Mix in a bowl the crushed peppercorns, one-quarter cup soy sauce, three tablespoons of sweetener (honey is best), one tablespoon each of sesame oil, rice wine vinegar, and Chinese cooking rice wine (or white cooking wine), three cloves pressed garlic, two teaspoons of minced ginger, one teaspoon Crushed Red Pepper Flakes, and one-half teaspoon of Chinese Five Spice.
Thicken for stir-fry as desired with corn starch or use as is to marinate meat.
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