Put the Sichuan peppercorns in a small ... Heat a wok over a high flame and, when it’s hot, add the oil. Add the cumin seeds and let them sizzle briefly, then mix in the dried red chillies.

This cold noodle dish requires a bit of preparation if you make your own Sichuan shallot and garlic chilli oil. One batch will last about three months at room temperature, or longer in the fridge.

Drain all but 1 tablespoon of oil from the wok and reheat over medium-high heat. Add the Sichuan peppercorns and ... Season with salt to taste and serve. Recipe courtesy of Feeding the Dragon ...

If you're like me and always on the go, this recipe ... oil: For stir-frying, choose a high-smoke-point oil like vegetable, ...

Sichuan cuisine is well known for cooking fish. As a unique style of food ... hot with chili, spicy and hot, mashed garlic, distiller’s grain, fish sauce with chili, ginger juice, and soy ...