Now that I'm a proud owner of some Schezuan pepper spice, (I loved the complex flavor by itself) any vegetarian ideas to use it in? Thanks!

Panfusine
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7 Comments

Panfusine March 8, 2011
Merill: thanks for pointing me towards Chezsuzannes edamame recipe: gave me the perfect inspiration for incorporating schezuan pepper into a south Indian comfort dish: I've added the recipe to the site.
http://www6.food52.com/recipes/10082_schezuan_pepper_spiced_south_indian_sundal
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lifestooshort March 8, 2011
There is a very yummy-looking recipe for 'Sichuan Pepper Bread' (go kua) in Jeffrey Alford and Naomi Duguid's Flatbreads and Flavors, p. 93, that I've been dying to try but haven't had the chance.It can be sweet, made with cane sugar, or savory, with scallions. I'm not sure if it's OK to post recipes from cookbooks here...copyright and all that...but I'd be happy to email it to you if you're interested :)
 
Panfusine March 7, 2011
Just used 1 tsp of the schezuan pepper along with Garam Masala in some Indian style vegetable fried rice, the smoky flavor is really quite something else.. absolutely delish!
 
FrancesRenHuang March 7, 2011
Yes, to Susan G's suggestion. I always keep the sichuan salt mix in a container and use it to sprinkle chinese salads, stir-fried, pan fried dishes etc.
 
susan G. March 7, 2011
Here's a condiment from The Steamy Kitchen Cookbook, by Jaden Hair:
Dry roast 1 Tb Sichuan peppercorn in a heavy skillet until fragrant. Cool, grind to a coarse powder. Combine with 3 Tb sea or kosher salt.
 
Panfusine March 7, 2011
LOVE edamame! Thanks!
 
Merrill S. March 7, 2011
If you like edamame, you might want to give this a go: http://www6.food52.com/recipes/3098_shichimi_edamame
 
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