Okra With Sichuan Peppercorn Salt. Sichuan peppercorn is fried with salt over slow fire in order to simulate the aroma. Sichuan style salt and pepper has a very unique flavor comparing with common black pepper and salt. I highly recommend you trying Sichuan salt and pepper if you get Sichuan peppercorn on.

The Sichuan peppercorn is an aromatic- lemony, flavor enhancer and mouth-numbing spice. If you know the lavender aroma you will liken it to this spice. Sichuan peppercorns counter the heat of chili paste, while fermented black beans add savory flavor to this rice cake dish. You can cook Okra With Sichuan Peppercorn Salt using 4 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Okra With Sichuan Peppercorn Salt

You need 4 cup of okra.
You need 1 tbsp of oil.
It's of sichuan peppercorn salt.
It's 1 tsp of szehuan peppercorn salt.

Throw in some Chinese sausage and bok choy for good measure, and be sure to leave the rice cakes to cook in the skillet for a while, making some surfaces crispy and charred. Three types of Sichuan pepper: fresh green (vacuum packed), dried green and dried red (see the flowers?) […] cuisine where eggplants are stir fried with a sauce made from fatty pork mince, salted fish and Sichuan peppercorns. Sichuan are the same size as black peppercorn, except they're orangish-brown in color and have a husk that tends to crack or split open upon drying. Other names for Sichuan peppercorns include hua jiao, which means "green flower pepper" in Chinese.

Okra With Sichuan Peppercorn Salt instructions

With oil pan fry okra for 2 minutes cover with lid stir fry only once (over stir fry will cause okra to be slimmy).
Once okra are soft add sichian peppercorn salt and stir fry gently to coat well and cover lid for another 1 minute then serve.

It's often called Prickly Ash in America and. Sichuan peppercorn is a spice that numbs the mouth while providing some heat. It is used in northern Chinese cooking, often paired with chiles. Sichuan peppercorn is a spice produced from the husks of seeds of two species of the prickly ash shrub (Zanthoxylum), which is in the rue or citrus family. Sichuan peppercorns do not produce a heat sensation like black or white pepper.