From dry-fried green beans and mapo tofu to amped-up chicken wings and burgers, we've got 20 ways to make the most of this tingly spice.
. From classics like dry-fried green beans and mapo tofu to amped-up chicken wings and burgers, we've got 20 great ways to make the most of the unique spice.Smoky chilies, cumin, and anise combine with Sichuan peppercorns, cilantro, and scallions for these crispy, juicy oven-fried chicken wings. The key to their perfect crunch without having to break out the deep fryer? An overnight rest with baking powder and salt.
seasoned with the tingly heat of Sichuan peppercorns, these burgers are spiked with the fragrant spice, along with cumin, star anise, fennel, chili flakes, and brown sugar. A tangy chili mayo with plenty of fresh ginger and cucumber pickles round it out.Sichuan peppercorns counter the heat of chili paste, while fermented black beans add savory flavor to this rice cake dish.
are Sichuan-style wontons that come coated in an intensely aromatic sauce made with vinegar, garlic, and roasted chili oil. It's the sauce that brings on the contrasts with its almost overly intense flavor, thanks to sweet Chinkiang vinegar, soy sauce, and plenty of chili oil with crunchy bits of fried dried chilies.
Shirataki noodles are perfect for cold noodle salads, where their slippery texture helps keep each strand separate while simultaneously picking up plenty of flavor from a sauce of Sichuan peppercorn and chili-infused oil, black vinegar, garlic, soy sauce, and peanuts. It's a dish that packs so much flavor, even meat lovers won't complain that it's vegan.
, or Sichuan-style dry-fried green beans with chilies and pickles, should be bright and light, featuring beans with blistered skins and snappy interiors. This version calls for broiling the beans instead of frying them in a wok, and then tossing them with chili, Sichuan peppercorns, scallions, garlic, ginger, and chopped preserved mustard root.Deeply savory, suggestively spicy, Taiwanese beef noodle soup is true comfort food.
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