Posted on July 17, 2016
in Uncategorized, Videos, Writing
Sichuan cuisine, Szechwan cuisine, or Szechuan cuisine ( or ; Chinese: 四川菜; pinyin: Sìchuān cài or Chinese: 川菜; pinyin: Chuān cài) is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper.
First off you’ll need the following.
2 tbsp. peanut oil
3 tbsp. finely chopped ya cai (Tianjin preserved vegetable), rinsed and drained
4 oz. ground pork
3 tbsp. hong you (Sichuan red chile oil)
2 tbsp. light soy sauce
1 tbsp. dark soy sauce
2 tsp. Chinkiang black vinegar
1 tsp. shaoxing (Chinese rice wine)
1⁄2 tsp. ground Sichuan peppercorns
2 scallions, finely chopped
Kosher salt, to taste
12 oz. fresh Chinese wheat noodles, or 8 oz. dried
This will serve 4 people.
Heat peanut oil in a 14″ wok over high heat. Add preserved vegetable; cook, stirring constantly, until fragrant, about 30 seconds. Add pork; cook, stirring and breaking up meat into small pieces, until browned, 2–3 minutes. Remove from heat; stir in chile oil, soy sauces, vinegar, rice wine, ground peppercorns, and scallions; set sauce aside.
Bring a large pot of salted water to a boil; cook noodles until tender, 7–9 minutes. Drain noodles and divide between 4 large serving bowls; divide sauce over noodles.