Brrrr!!! It's cold out there. With temperatures sinking down to -20 degrees C, it's beyond cold out there! The day was postcard perfect - clear blue skies, puffy white clouds matching the fresh powder snow and frozen snow crystals on the trees. Each time a sun ray caught a crystallized branch it glittered a rainbow of colors. I so badly wanted to take a few pictures to show you - but I think I would have frozen before I even got around to setting up my equipment.
As I left the cozy warmth of the house and took the first deep breath I think everything in my mouth, nose and lungs froze instantly. Nonetheless it's such a refreshing feeling, to feel your skin tingle with the cold air.
I'm all huddled up on the sofa right now and thought I would share a gorgeously aromatic dish I made a few days ago, spiced with ginger and Szechwan peppercorns.
Or if you prefer Sichuan or Szechuan, which ever way you choose to spell it the fact remains that these are rather unique tasting little berries.
Native of the Szechwan province in China, the Szechwan peppercorns are the dried berry of a tree of the rue family. Although they bear some resemblance to the black peppercorns, Szechwan peppercorns do not exactly belong to the pepper family, which is native to India.
There are several varieties of the Zanthoxylum species, which grow throughout the temperate belt of China, Japan, the Himalayas and North America. Although all species have similarities, being aromatic and also used in herbal remedies, it is only the piperitum variety of the East that is actually used in cooking.
Although the Szechwan peppercorns are very aromatic, they are not very hot. Before Asian cultures were introduced to chile pepper, Szechwan pepper was used along with ginger to give heat to many dishes.
The dried berries bear resemblance to tiny beechnuts measuring about 4 - 5 mm in diameter. Szechwan peppercorns are rust colored with hair-thin stems and open ends. Their rough skin splits open to reveal a fragile black seed, which is about 3 mm in diameter The spice it self, however mainly consists of the empty husks. I
You can buy Szechwan pepper either whole or ground. In Japan the leaves are used as spice, where the ground dried leaves are known as sansho and the whole leaves, kinome. These are freshly vacuum-packed or pickled.
The Szechwan peppercorns have a warm pepper-like bouquet with a hint of citrus. There are warm and woodsy overtones and some species have a stronger anise aroma.
Szechwan peppercorns have a unique aroma and flavor that is not hot or pungent like black or white pepper, or chili peppers, but has slight lemony overtones and creates a kind of tingly numbness in the mouth.
Preparing and Storing Szechwan Peppercorns
It is always advisable to buy the whole peppercorns and grind whenever required. The best way to extract the full aroma of the berries is to gently roast to release their fragrance before crushing with a mortar and pestle or electric coffee grinder. Only the husks are used, discarding the seeds. If you desire a fine powder, sieve to remove the husks and stalks. Store in airtight containers, out of sunlight.
In this dish a tiny amount of Szechwan peppercorns were dry roasted then gently crushed. Once my sprouts and vegetables were just about ready I added the crushed berries to the wok. Tossing it quickly. A perfect light, aromatic and healthy dinner.
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Recipe: Szechwan Pepper and Ginger Sprouts
Printable version of recipe here.
500g mixed sprouts, I used sprouted sunflower seeds, mung bean sprouts, radish seed sprouts and lentil sprouts
1 bunch of coriander leaves, chopped
1 bunch chives, chopped
2 garlic cloves, finely chopped
20g fresh ginger, cut in juliennes
100g mixed vegetables, cut in juliennes. I used carrots, yellow bell peppers and parsnip
1-2 teaspoons Szechwan peppercorns, dry roasted and gently crushed
1-2 tablespoons canola oil
- Heat the oil in a wok until hot, swirling the wok to coat it in the oil. Add the garlic and ginger and sauté until transparent and fragrant.
- Add the mixed sprouts and vegetables and stir fry for approx. 2-3 minutes, then add the herbs and toss.
- Sprinkle in the Szechwan peppercorns and salt to taste, stir and allow the Szechwan peppercorns to unfold their aroma - approx. 1-2 minutes.
- Serve immediately with steamed brown rice.
I love this simple and easy dish. It's prepared within minutes and the aromatic pleasures that are evoked by the combination of ginger and Szechwan peppercorns is purely fantastic. This is the typical type of meal I would cook up for myself when my boys are away. I then curl up on the sofa watching The Tudors and simply savor not only the food but also Jonathan Rhys Meyers!
This is my first time taking part in Heart of the Matter hosted over at dearest Ilva's Lucullian Delights. This month she is asking for Slimmer Recipes. Hope she enjoys a bowl full of these delicious mixed sprouts!
You might like these flavorful quickies from WFLH:
|Bulgur with Vegetables and Feta||Ratatouille Provençal|
From around the blogs:
- Korean Seasoned Mung Bean Sprouts - Wandering Chopsticks
- Veggie Sprouts Noodles - Health Nut
- Egg Salad Sandwich with Broccoli Sprouts - Tasty Palettes
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