Ingredients with Measurements:
- 1/4 cup soy sauce
- 1/4 cup Chinese black vinegar
- 1/4 cup Shaoxing wine
- 2 tablespoons Sichuan peppercorns
- 2 tablespoons dried chili flakes
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1-inch piece of ginger, peeled and minced
Special equipment needed: None
Step-by-step instructions:
1. In a dry pan over medium heat, toast the Sichuan peppercorns until fragrant, about 1-2 minutes. Remove from heat and let cool.
2. In a small bowl, mix together the soy sauce, Chinese black vinegar, Shaoxing wine, sugar, sesame oil, and cornstarch until well combined.
3. In a separate pan, heat the vegetable oil over medium heat. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
4. Add the toasted Sichuan peppercorns and dried chili flakes to the pan and sauté for another minute.
5. Pour the sauce mixture into the pan and stir well to combine.
6. Bring the sauce to a simmer and cook for 2-3 minutes until thickened.
7. Remove from heat and let cool.
10-15 minutes
5. Temperature: Medium heat
Serving size: Enough for 4-6 servings of noodle stir-fry
Nutritional information:
- Calories: 80
- Fat: 4g
- Carbohydrates: 9g
- Protein: 2g
- Sodium: 1000mg
Substitutions for ingredients:
- Chinese black vinegar can be substituted with balsamic vinegar
- Shaoxing wine can be substituted with dry sherry or rice wine
- Sichuan peppercorns can be substituted with black peppercorns
- Dried chili flakes can be adjusted to taste
Variations:
- Add diced vegetables such as bell peppers, carrots, and onions to the stir-fry for extra flavor and nutrition
- Substitute the noodles with rice or quinoa for a gluten-free option
- Add protein such as chicken, beef, or tofu to the stir-fry for a complete meal
Tips and tricks:
- Toasting the Sichuan peppercorns before adding them to the sauce will enhance their flavor
- Adjust the amount of dried chili flakes to your desired level of spiciness
- Make the sauce ahead of time and store in the refrigerator for up to a week
Storage instructions:
- Store the sauce in an airtight container in the refrigerator for up to a week
Reheating instructions:
- Reheat the sauce in a pan over low heat until warmed through
Presentation ideas:
- Serve the noodle stir-fry in bowls with the sauce drizzled on top
- Garnish with chopped green onions and sesame seeds
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Serve the noodle stir-fry with a side of steamed vegetables such as broccoli or bok choy
- Pair with a cold beer or a glass of white wine
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy
- Fried rice or steamed rice
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out
- If the sauce is too thin, mix a little bit of cornstarch with water and add it to the sauce to thicken it
Food safety advice:
- Make sure to cook the sauce until it is thickened and heated through to ensure it is safe to eat
Food history:
- Mala is a popular flavor profile in Sichuan cuisine, which combines the numbing sensation of Sichuan peppercorns with the spiciness of dried chili peppers
Flavor profiles:
- Spicy, numbing, savory, slightly sweet
Serving suggestions:
- Serve the noodle stir-fry with chopsticks and a spoon for slurping up the sauce
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