Anyone who’s eaten Sichuan peppercorns knows you don’t simply ... Both the earthy, potent red variety and its mild and floral green sister are foundational ingredients in Chinese five-spice ...

Put the Sichuan peppercorns in a small strainer ... If using the stalk of green peppercorns, place it in the oil. Cook it briefly, just long enough to lightly scorch the the pepeprcorns.

Sichuan pepper is sold as whole berries or a ground powder. Try to buy the freshest berries you can, as they quickly lose their pungency.

Add the Sichuan peppercorns and stir-fry for 10 seconds. Drop in the garlic,ginger, chiles, and green onions and stir-fry for 20 seconds (be careful not to burn the spices). Add the pork and stir ...

the province of Sichuan is all about spicy, oily flavors, with an emphasis on peppercorns. And not the black ones in your spice grinder at home, but rather, assertive green and indigenous brown ...

Lo and behold, there was a new sign up at the former Pondok site. It read "Sichuan Peppercorns". For the uninitiated, Sichuan peppercorns are used as a spice in cuisine in China, Nepal ...

You may think from the name that chin jiew gai – Sichuan pepper chicken – is a Sichuan dish, but it’s actually a dish in Chiu Chow (Teochew) cuisine. The spice is quite unusual for Chiu Chow ...

This green bean and pork Szechuan stir-fry is one of our go-to midweek meals when we want lots of flavour, with minimal ...

Restaurants like Barshu and Jincheng Alley bring the numbing heat of Sichuan peppercorns and complex chili sauces to eager diners. Luan Zhixin, owner of Jincheng Alley, explained her motivation.

2. Season the shrimp with salt, white pepper and 1/2 teaspoon of the Sichuan peppercorns. In a large, deep skillet, heat 1 tablespoon of the vegetable oil until shimmering. Add the shrimp and cook ...