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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: February 2009
MethodRinse kelp several times in cold water. Soak in 8 cups (2 L) water until tender and not salty, 20 to 30 minutes. Drain well, squeezing out excess moisture. Place in heatproof bowl; mound garlic, hot pepper and sugar on top.
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.
Nutritional facts Per each of 8 servings: about
- Sodium 291 mg
- Protein 1 g
- Calories 73.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 3 g
- Iron 4.0
- Folate 1.0
- Calcium 3.0
- Vitamin C 2.0