Spicy Numbing Water Bamboo with Seasoning Oil
Savory and well-balanced, light and refreshing, with an oily yet never greasy finish.
Ingredients
tender water bamboo
500 g
dried chili peppers (stems and seeds removed)
to taste
Sichuan peppercorn kernels
to taste
salt
to taste
soy sauce
to taste
sesame oil
to taste
MSG
to taste
Instructions
1
Step 1
Peel the water bamboo, trim off the tough root ends, then rinse thoroughly. Cut each piece lengthwise into two halves, lightly pound the cut surfaces with the back of a knife to soften the flesh, then slice into thin strips. Blanch in boiling water for a few seconds, drain, then toss with salt and MSG and set aside. Remove stems and seeds from the dried chili peppers.
2
Step 2
Heat a wok over high heat, add the sesame oil, then add the Sichuan peppercorn kernels and fry until fragrant. Discard the fried peppercorn kernels. Add the prepped dried chili peppers and fry until they turn deep brown, then immediately take the wok off the heat. Stir in the soy sauce to make the seasoned oil. Pour this seasoned oil over the prepared water bamboo, toss to coat evenly, and serve.
