Northwestern Chinese cuisine is famous for its grilled and stir-fried lamb, combining the hot and tingly flavors of Sichuan peppercorns and dried red chilies with plenty of cumin and other spices. So we asked ourselves, why not take those very same flavors and rub them all over a glorious roast leg of lamb? The results were phenomenal.
'sichuan peppercorn' on Serious Eats
If you're not familiar with the numbing, tongue-tingling bite of Sichuan peppercorns, they can be a nerve-wracking ingredient to bring into your kitchen. So we asked chefs around the country to show just how versatile this spice can be, and how to incorporate into food well beyond the Sichuan standards, without the pain.
Tofu haters can have a shot at tasting the addictive Sichuan-style sauce flavored with hot chili oil and numbing Sichuan peppercorns.
Spicy dressed tofu is a five-minute light meal or appetizer, fragrant with chili oil, vinegar, and Sichuan peppercorn.