CHINESE CHILI CABBAGE
INGREDIENTS:
2 or 3
small Chinese Cabbage (Also known as bok choy from Cantonese, literally "white vegetable"; also spelled pak choi, bok choi, and pak choy)
1 large
onion, sliced
½ cup of
beef stock or ½ cup of hot water with beef OXO cube
4 garlic
cloves
2 finger
length dried chilies
3 rashers
of smokey bacon
6 Sichuan
pepper husks
METHOD:
Thinly
slice onion and layer the bottom of the slow cooker
Add 3
rashers of roughly chopped smoky bacon (the smokier the better)
Cut Chinese
cabbage in half lengthways and lay in the slow cooker on top of sliced onion
and chopped bacon.
Pour over
half a cup of water containing an Oxo cube.
Toss in 4
garlic cloves, sliced and (up to) 2 finger length dried red chilies.
Cook on low
for about 3 to 4 hours. (LEAVE THE LID ON DURING COOKING)
Perfect
with any meat.
The round type of European cabbages can be used but cut or tear into largish pieces first.
A real tang can be achieved by adding about a dozen Sichuan whole peppercorns at the start.
A real tang can be achieved by adding about a dozen Sichuan whole peppercorns at the start.
Note: Sichuan whole peppercorns, despite the name,
it is not related to black pepper or to chili peppers. It is widely used in the cuisine of Sichuan, China, from which it takes its name. In America, it is possible to come across
names such as "Szechwan pepper," "Chinese pepper,"
"Japanese pepper," "aniseed pepper," "Sprice
pepper," "Chinese prickly-ash," "Fagara," "sansho,"
"Nepal pepper," "Indonesian lemon pepper," and others. Check at your local Asian grocery for this ingredient.
4 comments:
sounds like a recipe I will use.
I might have a problem getting these ingredients at the village shop
Sichuan pepper has a unique aroma and flavour that is not hot or pungent like black or white pepper, or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth. According to Harold McGee in On Food and Cooking, (second edition, p429) they are not simply pungent;
"they produce a strange tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electrical current (touching the terminals of a nine-volt battery to the tongue)”.
Like any spice - if you don't like it, don't put it in!
Oohw! Didn't expect to find bacon in it. Could be a magic ingredient. Thanks for posting this; I'll take it and I'll make it.
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