Sour and Spicy Konjac

Name: Sour and Spicy Konjac
Total time: 20 min
Ingredients: 400g konjac noodles or tubes; 3, minced garlic cloves; 3 tablespoons rice vinegar; 2 tablespoons light soy sauce; 1 tablespoon sesame oil; 2 tablespoons chili oil; 1/2 teaspoon, ground Sichuan peppercorns; 1 teaspoon sugar; 2 tablespoons, chopped preserved mustard greens (zai cai); 2, finely sliced scallions; to taste salt

Tender konjac tubes tossed in a bold, tangy dressing with garlic, chili oil, and a kick of Sichuan pepper. This refreshing cold dish delivers that perfect balance of sour, sweet, and numbing heat.

20 min

Easy

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Story

A classic Sichuan cold dish that makes the most of konjac's unique springy texture. The quick blanching keeps it snappy while removing any residual bitterness.

Ingredients

konjac noodles or tubes 400g

garlic cloves 3, minced

rice vinegar 3 tablespoons

light soy sauce 2 tablespoons

sesame oil 1 tablespoon

chili oil 2 tablespoons

Sichuan peppercorns 1/2 teaspoon, ground

sugar 1 teaspoon

preserved mustard greens (zai cai) 2 tablespoons, chopped

scallions 2, finely sliced

salt to taste

Instructions

Blanch the konjac

Bring a pot of water to a vigorous boil. Add the konjac pieces and let them cook for about 2 minutes until they turn slightly more opaque. Drain immediately and plunge into ice water to stop the cooking. Once cool, drain well and set aside.

Make the dressing

In a mixing bowl, combine the minced garlic, rice vinegar, soy sauce, sesame oil, chili oil, ground Sichuan peppercorns, and sugar. Whisk until the sugar dissolves completely. Stir in the chopped preserved mustard greens.

Toss and serve

Add the drained konjac to the dressing. Toss thoroughly so every piece gets coated. Sprinkle with sliced scallions and give it one final gentle mix. Serve immediately at room temperature or chilled.