The classic Sichuan flavors of chile oil, vinegar, and Sichuan peppercorns go together fantastically with cold leftover turkey. It's a welcome change the next day after all that heavy Thanksgiving fare.
Note: This dish can also be made with sliced pork or chicken. To make chili oil, combine 1/2 cup crushed red pepper flakes (preferably Chinese) with 1/2 cup oil in a small saucepan. Heat until lightly bubbling, then remove from heat. Allow to steep several hours or overnight. Chile oil can be stored in refrigerator for up to three months in a sealed container.
If you're using homemade chile oil, include one tablespoon of chile debris while making sauce in the first step and omit dried chiles. Chinkiang vinegar is available at most Asian grocery stores. When using Sichuan peppercorns, use only the red or brown outer husks, not the shiny black seed inside.
- 1/4 cup hot chile oil, preferably homemade (see note)
- 2 teaspoons soy sauce
- 4 teaspoons Chinkiang vinegar
- 2 teaspoon sugar
- 1 tablespoon dried chile flakes
- 1 tablespoon toasted ground Sichuan peppercorns, picked over for twigs or black seeds
- 1/2 pound to 1 pound roasted turkey breast, cold, sliced int 1/4-inch slices
- 1/2 cup cilantro leaves, roughly torn
- 1/2 cup roasted peanuts, crushed underneath heavy skillet
- 2 garlic cloves, minced
Combine chile oil, soy sauce, vinegar, sugar, chile flakes, and half of peppercorns in a small bowl and mix with fork to combine. Combine turkey, cilantro, peanuts, and chile vinaigrette in small bowl and toss to combine. Pile onto plates and top with grated garlic and remaining Sichuan peppercorn.