Spicy Szechuan For Summer - Here Are 3 Recipe Ideas To Inspire You
by Danica Lo
on 07/22/14 at 02:30 PM
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Here at Epicurious HQ, features director Adina Steiman and I have been spending a disproportionate number of our lunches at local midtown Szechuan restaurants this summer. Can you blame us? When it's hot out, we can't help but crave a bit of palate-stimulating spice. Check out three Szechuan recipes we love from Epicurious' recipe database -- two that can be light meals or appetizers and one epic fish that's a staple of the cuisine.
Above, who doesn't love a good home-blended chili oil -- especially when it's paired with yummy wontons! Try these amazing Wontons in Chili Oil Sauce. Great tip: "This recipe makes 15-20, enough for four as an appetizer, or two for lunch. If you use fresh ingredients and make more than you need, the surplus can be frozen and cooked straight from the freezer."
In the mood for noodles -- that are just as good cold (bring 'em for lunch!) or warm? Check out these yummy Szechuan Sesame Noodles- they're so easy to make. "This recipe features ingredients that are widely available in the Asian foods section of most markets. If you like, add snow peas and sliced red bell pepper for some crunch."
This braised fish in chili bean sauce is a staple of Szechuan cuisine. And our recipe promises RAPTURE. "You will probably find that the fish disintegrates slightly during cooking. Don't worry: you can arrange it neatly on the serving plate and pour the sauce over it. And when your guests taste it, if my experiences are anything to go by, they'll be so overcome with rapture that they won't care what it looks like."
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