Are you ready to ignite your taste buds with the bold and spicy flavors of Szechuan cuisine? Look no further! In this article, we’ll be exploring 18 delicious and mouth-numbingly spicy recipes that showcase the star of the show: Szechuan peppercorns. These unique little gems have a fascinating numbing sensation on the tongue that will leave you craving for more.
From classic stir-fries to hearty noodle dishes, and even some innovative twists on traditional favorites, we’ve got you covered with these recipes that feature Szechuan peppercorn as the main event. Whether you’re a seasoned foodie or just looking to spice up your cooking routine, this article is sure to inspire your next culinary adventure.
In the following pages, we’ll dive into each of these 18 spicy and delightful recipes, sharing secrets, techniques, and tips for making each dish a triumph. So grab your apron, get ready to sweat (just a little), and let’s embark on this flavorful journey together!
Schezuan Peppercorn Chicken Stir-Fry
Discover the bold flavors of Szechuan cuisine with this quick and easy stir-fry recipe featuring succulent chicken, crunchy vegetables, and a spicy kick from Szechuan peppercorns.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Szechuan peppercorns, toasted and crushed
– 1/2 cup mixed bell peppers (any color), sliced
– 1/2 cup snow peas, sliced
– Salt and pepper to taste
– Cooked rice or noodles for serving
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from wok.
3. In the same wok, add garlic, ginger, and Szechuan peppercorns. Cook for 30 seconds.
4. Add bell peppers and snow peas to the wok. Cook until vegetables are tender-crisp, about 2-3 minutes.
5. Return chicken to the wok and stir to combine with vegetables.
6. Season with salt and pepper to taste.
7. Serve immediately over cooked rice or noodles.
Cooking Time: 15-20 minutes
Spicy Schezuan Peppercorn Beef Noodles
This recipe combines the bold flavors of Szechuan peppercorns with the richness of beef and the comfort of noodles, creating a dish that’s both spicy and savory.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 teaspoon Szechuan peppercorns, toasted and ground
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– 2 tablespoons cornstarch
– 2 cups beef broth
– 8 oz noodles (such as lo mein or rice noodles)
– Scallions, chopped (optional)
Instructions:
1. Cook noodles according to package instructions; set aside.
2. In a wok or large skillet, heat oil over medium-high. Add beef and cook until browned, about 3-4 minutes. Remove from wok.
3. In the same wok, add garlic, ginger, and Szechuan peppercorns. Cook for 30 seconds.
4. Add soy sauce, Shaoxing wine, and cornstarch mixture to the wok. Stir until thickened, about 1 minute.
5. Return beef to the wok and stir to coat with the sauce.
6. Add beef broth and noodles to the wok. Cook for an additional 2-3 minutes or until heated through.
7. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Schezuan Peppercorn Tofu with Vegetables
This recipe combines the bold flavors of Szechuan peppercorns with the tender texture of tofu and a variety of colorful vegetables. The result is a spicy, savory, and nutritious dish perfect for any meal.
Ingredients:
– 1 block extra-firm tofu, drained and cut into small cubes
– 2 tablespoons Szechuan peppercorns, toasted and ground
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1 cup mixed vegetables (bell peppers, carrots, broccoli, etc.)
– Salt and pepper to taste
Instructions:
1. Heat the sesame oil in a wok or large skillet over medium-high heat.
2. Add the tofu and cook until golden brown on all sides, about 3-4 minutes. Remove from the pan and set aside.
3. Add the garlic, Szechuan peppercorns, soy sauce, and rice vinegar to the pan. Stir-fry for 1 minute.
4. Add the mixed vegetables to the pan and stir-fry until they are tender-crisp, about 2-3 minutes.
5. Return the tofu to the pan and stir to combine with the vegetables and sauce.
6. Season with salt and pepper to taste.
7. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Schezuan Peppercorn Pork Dumplings
Experience the bold flavors of Szechuan cuisine with these savory pork dumplings, infused with the distinctive numbing sensation of Szechuan peppercorns.
Ingredients:
– 1 lb ground pork
– 1/4 cup finely chopped scallions (green and white parts)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon Szechuan peppercorn powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups all-purpose flour
– Water, for wrapping dumplings
Instructions:
1. In a large mixing bowl, combine ground pork, scallions, garlic, soy sauce, sesame oil, Szechuan peppercorn powder, salt, and black pepper. Mix until just combined.
2. In a small bowl, mix together flour and water to form a dough. Knead for 5 minutes until smooth.
3. Divide the dough into 8 equal pieces. Roll out each piece into a thin circle (about 1/16 inch thick).
4. Place a tablespoon of pork mixture in the center of each circle. Fold and pleat the edges to seal the dumpling.
5. Cook dumplings in boiling water for 10-12 minutes, or until they float to the surface.
Cooking Time: 10-12 minutes
Hot and Spicy Schezuan Peppercorn Soup
This recipe combines the numbing heat of Szechuan peppercorns with the spicy kick of chili flakes to create a bold and aromatic soup. Perfect for adventurous eaters, this hot and spicy soup is sure to tantalize your taste buds.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Szechuan peppercorns, toasted and ground
– 1/2 teaspoon chili flakes
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent, about 3-4 minutes.
3. Add Szechuan peppercorns and chili flakes; cook for 1 minute.
4. Pour in broth and bring to a boil.
5. Reduce heat and simmer for 10-12 minutes or until soup has reduced slightly.
6. Stir in heavy cream or half-and-half, if using.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions, if desired.
Cooking Time: 20-25 minutes
Schezuan Peppercorn Shrimp Fried Rice
A flavorful twist on traditional fried rice, this recipe combines succulent shrimp with the bold flavors of Szechuan peppercorns and savory soy sauce.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon Szechuan peppercorns, toasted and ground
– 1 tablespoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (for garnish)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add shrimp and cook until pink and just done, about 2-3 minutes per side.
4. Remove shrimp from the pan and set aside.
5. In the same pan, add toasted Szechuan peppercorns, soy sauce, and oyster sauce (if using). Stir-fry for 30 seconds.
6. Add cooked rice to the pan and stir-fry until combined with the sauce and heated through, about 2-3 minutes.
7. Return shrimp to the pan and stir-fry for an additional minute to combine.
8. Season with salt and pepper to taste.
9. Garnish with chopped scallions and serve immediately.
Cooking Time: 10-12 minutes
Schezuan Peppercorn Lamb Skewers
Elevate your outdoor gatherings with these flavorful lamb skewers infused with the bold, numbing heat of Szechuan peppercorns. A perfect blend of savory and spicy, these kebabs are sure to impress.
Ingredients:
– 1 pound lamb shoulder or leg, cut into 1-inch cubes
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon Szechuan peppercorns, toasted and ground
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, ginger, Szechuan peppercorns, salt, and black pepper.
3. Add the lamb cubes to the marinade and mix until coated.
4. Thread 3-4 lamb pieces onto each skewer, leaving a small space between each piece.
5. Grill skewers for 8-10 minutes per side, or until lamb reaches desired level of doneness.
6. Serve hot with your favorite sides and enjoy!
Cooking Time: 16-20 minutes
Schezuan Peppercorn Eggplant Stir-Fry
Experience the bold flavors of Szechuan cuisine with this quick and easy eggplant stir-fry recipe, featuring the unique numbing properties of Szechuan peppercorns.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons vegetable oil
– 1 tablespoon Szechuan peppercorns, toasted and crushed
– 2 cloves garlic, minced
– 1 small onion, thinly sliced
– 1 cup mixed bell peppers (any color), sliced
– 1 teaspoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add Szechuan peppercorns, garlic, and onion; stir-fry until fragrant, about 30 seconds.
3. Add eggplant and bell peppers; stir-fry for 5 minutes, or until the vegetables are tender-crisp.
4. Season with soy sauce, oyster sauce (if using), salt, and pepper to taste.
5. Garnish with cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Schezuan Peppercorn Duck Breast
Elevate your dinner game with this flavorful and aromatic duck breast recipe, infused with the bold flavors of Szechuan peppercorns. This dish is perfect for a special occasion or a cozy night in.
Ingredients:
– 4 duck breasts
– 2 tablespoons Szechuan peppercorns, toasted and ground
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 tablespoon rice vinegar
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 cup vegetable oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger.
3. Place the duck breasts in a shallow dish and brush with the marinade.
4. Sprinkle toasted Szechuan peppercorns evenly over the duck breasts.
5. Heat vegetable oil in an oven-safe skillet over medium-high heat. Sear the duck breasts for 2-3 minutes per side, or until browned.
6. Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until cooked through.
7. Let rest for 5 minutes before slicing and serving.
Cooking Time: 20-25 minutes
Schezuan Peppercorn Spicy Noodle Salad
Elevate your salad game with this bold and spicy noodle dish, featuring the unique flavor of Szechuan peppercorns. Perfect for a quick lunch or dinner, this recipe combines the crunch of noodles with the heat of chili flakes.
Ingredients:
– 8 oz rice noodles
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Szechuan peppercorns, toasted and ground
– 1/2 teaspoon chili flakes
– 2 cups mixed greens (arugula, spinach, etc.)
– Salt and pepper to taste
– Optional: chopped scallions and sesame seeds for garnish
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat oil over medium-high. Add garlic and ginger; cook 1 minute.
3. Add Szechuan peppercorns and chili flakes; cook 30 seconds.
4. Add mixed greens; stir-fry until wilted.
5. Combine cooked noodles and greens mixture in a bowl. Season with salt and pepper to taste.
6. Garnish with chopped scallions and sesame seeds, if desired.
Cooking Time: 15 minutes
Schezuan Peppercorn Chili Oil
Elevate your cooking with this spicy and aromatic Szechuan Peppercorn Chili Oil, perfect for adding depth to noodles, stir-fries, and more.
Ingredients:
• 1/2 cup neutral oil (vegetable or grapeseed)
• 2 tablespoons Szechuan peppercorns
• 4-6 dried red chili flakes
• 1 tablespoon grated ginger
• Salt (optional)
Instructions:
1. In a small saucepan, heat the oil over low-medium heat.
2. Add the Szechuan peppercorns and simmer for 5 minutes, or until fragrant and slightly darkened.
3. Remove the saucepan from the heat and let it steep for at least 30 minutes to allow the flavors to meld.
4. Strain the oil through a fine-mesh sieve into a clean glass bottle, discarding the solids.
5. Add the dried red chili flakes and grated ginger. Stir well to combine.
6. Store in an airtight container at room temperature for up to 2 weeks.
Cooking Time: 35 minutes (including steeping time)
Schezuan Peppercorn Beef and Broccoli
A flavorful and savory dish that combines the boldness of Schezuan peppercorns with tender beef and crisp broccoli. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound beef strips (sirloin or ribeye)
– 2 cups broccoli florets
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon Schezuan peppercorn paste
– 1 teaspoon soy sauce
– 1/4 teaspoon black pepper
– Salt to taste
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over high heat.
2. Add beef strips and cook for 3-4 minutes, until browned. Remove from pan and set aside.
3. In the same pan, add remaining 1 tablespoon of oil. Add garlic and Schezuan peppercorn paste; stir-fry for 30 seconds.
4. Add broccoli to the pan and stir-fry for 2-3 minutes, until tender-crisp.
5. Return beef to the pan and stir in soy sauce and black pepper. Cook for an additional minute.
6. Season with salt to taste. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Schezuan Peppercorn Fried Chicken Wings
Add a burst of flavor to your fried chicken wings with this spicy and savory recipe. The combination of Szechuan peppercorns, garlic, and chili flakes will leave you craving more.
Ingredients:
– 2 lbs chicken wings
– 1/4 cup cornstarch
– 1/2 cup buttermilk
– 1 tsp Szechuan peppercorns, toasted and ground
– 2 cloves garlic, minced
– 1 tsp chili flakes
– 1 tsp salt
– 1/4 tsp black pepper
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together cornstarch, buttermilk, Szechuan peppercorns, garlic, chili flakes, salt, and black pepper.
2. Add the chicken wings to the marinade and refrigerate for at least 2 hours or overnight.
3. Preheat the oil in a deep frying pan or a deep fryer to 350°F (175°C).
4. Remove the chicken wings from the marinade, allowing any excess to drip off.
5. Fry the chicken wings in batches until golden brown and crispy, about 5-7 minutes per batch.
6. Drain the fried wings on paper towels and serve immediately.
Cooking Time: 20-25 minutes
Schezuan Peppercorn Vegetable Spring Rolls
Elevate your snack game with these crispy and flavorful spring rolls packed with Schezuan peppercorn-infused vegetables. Perfect for a quick appetizer or lunch, these bite-sized treats will transport you to the vibrant streets of China.
Ingredients:
– 1 package of spring roll wrappers (usually found in the frozen food section)
– 1/2 cup finely chopped cabbage
– 1/2 cup grated carrots
– 1/4 cup sliced scallions (green onions)
– 1/4 cup cooked and shredded vegetables (such as zucchini, bell peppers, or bean sprouts)
– 2 tablespoons Schezuan peppercorn paste
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet with about 1 inch of vegetable oil over medium-high heat.
2. In a bowl, mix together chopped cabbage, grated carrots, sliced scallions, cooked vegetables, Schezuan peppercorn paste, soy sauce, sesame oil, salt, and pepper.
3. Place a spring roll wrapper on a flat surface, with one corner pointing towards you.
4. Place about 1/4 cup of the vegetable mixture in the center of the wrapper.
5. Fold the bottom corner over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat for remaining wrappers.
6. Fry spring rolls in batches until golden brown, about 3-4 minutes per batch.
Cooking Time: About 10-12 minutes total (including frying time). Serve warm with your favorite dipping sauce!
Schezuan Peppercorn Spicy Ramen
This recipe combines the bold flavors of Szechuan peppercorns with the comforting warmth of ramen noodles, creating a spicy and savory bowl that’s sure to satisfy. With a few simple ingredients and quick cooking time, you can enjoy this Asian-inspired delight in no time.
Ingredients:
– 1 package ramen noodles
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon Szechuan peppercorns, toasted and ground
– 1 teaspoon soy sauce
– 1/4 teaspoon red pepper flakes (optional)
– 4 cups chicken broth
– Salt and black pepper to taste
– Scallions, chopped (for garnish)
Instructions:
1. Cook ramen noodles according to package instructions.
2. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
3. Add Szechuan peppercorns, soy sauce, and red pepper flakes (if using). Cook for 1 minute.
4. Pour in chicken broth; bring to a boil.
5. Combine cooked noodles with the spicy broth mixture. Season with salt and black pepper.
6. Serve hot, garnished with chopped scallions.
Cooking Time: 15-20 minutes
Schezuan Peppercorn Garlic Prawns
Elevate your prawn game with this bold and aromatic dish, infused with the pungency of Szechuan peppercorns and the richness of garlic.
Ingredients:
– 12 large prawns, peeled and deveined
– 2 cloves of garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon Szechuan peppercorns, toasted and ground
– 1/4 teaspoon red pepper flakes (optional)
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large skillet or wok, heat the oil over medium-high heat.
2. Add the garlic, ginger, Szechuan peppercorns, and red pepper flakes (if using). Cook for 30 seconds, stirring constantly.
3. Add the prawns and cook for 2-3 minutes per side, until pink and cooked through.
4. Season with salt to taste.
5. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 6-8 minutes
Schezuan Peppercorn Mushroom Stir-Fry
This Schezuan Peppercorn Mushroom Stir-Fry is a flavorful and savory dish that combines the earthy taste of mushrooms with the bold, spicy kick of Schezuan peppercorns. Perfect as a main course or as a side dish.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake)
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Schezuan peppercorns, toasted and ground
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and ginger; stir-fry until fragrant, 30 seconds.
3. Add mushrooms; stir-fry until they release their liquid and start to brown, about 4 minutes.
4. Add Schezuan peppercorns, red pepper flakes, salt, and pepper; stir-fry for an additional minute.
5. Serve hot, garnished with green onions if desired.
Cooking Time: 10-12 minutes
Schezuan Peppercorn Spicy Tofu Soup
Experience the bold flavors of Szechuan cuisine with this spicy and savory soup, made with tender tofu and a kick of heat from Szechuan peppercorns.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 small onion, thinly sliced
– 2 teaspoons grated fresh ginger
– 1 tablespoon Szechuan peppercorn powder (or 4-6 whole peppercorns)
– 2 cups vegetable broth
– 1/2 cup water
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add garlic, onion, and ginger; cook until onion is translucent.
3. Add tofu and Szechuan peppercorn powder (or whole peppercorns); stir to combine.
4. Pour in broth and water; bring to a simmer.
5. Reduce heat to low and let soup cook for 10-15 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to ignite your taste buds with these 18 spicy Szechuan peppercorn recipes! From classic stir-fries and noodle dishes to innovative takes on soups, salads, and skewers, this collection has something for everyone. Try Szechuan Peppercorn Chicken Stir-Fry or Spicy Szechuan Peppercorn Beef Noodles for a flavorful start, or go bold with Szechuan Peppercorn Tofu with Vegetables or Hot and Spicy Szechuan Peppercorn Soup. Whatever your taste, these recipes are sure to leave you feeling delighted!
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