My newest challenge: Szechuan cuisine. I decided to take it easy for the first go round – Kung Pao Chicken. It’s a simple dish but was a good baby step into the fiery culinary arena of the Szechuan province. Since I didn’t have Szechuan peppercorns, I used my Indonesian long peppers that have a similar but much less intense numbing effect. This weekend I’m going on a mission to find some real Sichuan peppercorns. For now, a few more photos of the Kung Pao…
These are all the seeds I removed from the dried chilis before cooking… I think I would have been in serious paid if I’d left them all in.
