Sichuan Peppercorn Oil

Why This Recipe Works

Sichuan peppercorns, also known as hua jiao in Mandarin, are fragrant, naturally tongue-numbing berries from the prickly ash tree (part of the citrus family). They are a Chinese pantry staple, adding floral aromas and a tingly kick to mild and spicy dishes alike. They can be treated in various ways, but to maximize flavor extraction, we infused the peppercorns in oil for an easy-to-use condiment. We cooked them low and slow in neutral oil until fragrant and smoking, fully blackening the peppercorns to draw out their toasty aromas and zippy sensations. The strained oil can be stored for one month and used as a flavorful alternative to any cooking or finishing oil, whether as a stir-fry base for our Hand-Torn Cabbage, mixed into the filling of our Su Shui Jiao (Northern Chinese–Style Cabbage and Mushroom Dumplings), whisked into sauces, or drizzled as a topping. Both red and green Sichuan peppercorns work well in this recipe; red peppercorns are more mild and floral, while green peppercorns yield more grassy aromas and tongue-tingling sensations.