Kelp with Szechuan Peppercorns
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 73 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 291 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 4 |
| vit C | 2 |
| folate | 1 |
Kelp is an edible Pacific Ocean seaweed that grows in long, wide ribbons. Dried kelp comes whole or shredded. You'll find it at any Chinese, Japanese or Korean food store, as well as in some health food aisles. Szechuan, or Sichuan, peppercorns are the dried reddish brown berries of prickly ash and are used extensively in Chinese cooking. They are sold mainly at Chinese grocers and herbalists.
Ingredients
- 1 oz dried shredded kelp
- 2 minced cloves of garlic
- 1 thinly sliced hot pepper
- 1/2 tsp granulated sugar
- 1/4 cup sesame oil
- 4 tsp Szechuan peppercorns
- 2 tbsp soy sauce
- 1 tbsp black rice vinegar or balsamic vinegar
- 1 green onion, thinly sliced
Preparation
In small saucepan, heat oil and peppercorns over medium heat until bubbling, fragrant and seeds darken, 4 to 5 minutes. Strain through heatproof sieve over garlic mixture, making garlic sizzle.
Return peppercorns to skillet. Add soy sauce and vinegar; boil until reduced by half, about 1 minute. Strain through sieve over kelp; discard peppercorns. Toss kelp to mix well; let cool. Mix in onion.
Source : Canadian Living Magazine: February 2009
- Keywords : Appetizers; Chinese; Skillet; Vegetarian;
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