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Ingredients

• ✓ sichuan pepper
• waxy potato
• vegetable oil
• red pepper flakes
• garlic
• black rice vinegar
• soy sauce
• salt
• cilantro

Instructions

1. 1 Peel potatoes and cut into 1/4-inch matchsticks. Rinse under running water until water runs clear. Soak potatoes in water for 5 to 10 minutes.
2. 2 Drain potatoes and pat dry.
3. 3 Heat a wok over medium-high heat. Add oil. Add pepper flakes and ground Sichuan pepper to the hot oil; cook and stir until fragrant, about 30 seconds. Add potatoes and garlic; toss and cook until potatoes begin to soften, about 5 minutes. Add vinegar, soy sauce, and salt; toss to combine. Cook until flavors have infused, 1 to 2 minutes.
4. 4 Serve garnished with cilantro leaves.

By Buckwheat Queen

Ingredients

• ✓ sichuan pepper
• fermented black bean
• vegetable oil
• thai chile
• shallot
• ginger
• garlic
• tamari
• rice wine
• brown sugar
• five-spice powder
• sesame oil

Instructions

1. 1 Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
2. 2 Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients.
3. 3 Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
4. 4 Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.

By Buckwheat Queen

Ingredients

• ✓ sichuan pepper
• moo shu pancake
• garlic
• soy sauce
• sake
• ginger
• hoisin sauce
• napa cabbage
• scallion
• soy sauce
• oyster sauce
• sesame oil
• bean thread noodle
• cloud ear mushroom
• black pepper
• salt
• pork tenderloin
• egg
• cooking oil

Instructions

1. 1 Heat cooking oil in a square Japanese omelet pan or small skillet over medium heat. Pour beaten egg into the skillet and spread evenly. Cook until just set, 3 to 5 minutes. Transfer to a cutting board lined with a paper towel to cool.
2. 2 Sprinkle pork with salt, black pepper, and Sichuan pepper. Set aside.
3. 3 Place cloud ear mushrooms in a bowl and cover with warm water. Place noodles in a separate bowl and cover with warm water. Let mushrooms and noodles soak until reconstituted and soft, about 5 minutes.
4. 4 Drain mushrooms and slice into thin strips. Drain noodles and cut into shorter lengths.
5. 5 Heat sesame oil in a frying pan or wok over medium heat. Add pork and stir-fry until it changes color, about 3 minutes. Add mushrooms and noodles and cook 1 minute more. Swirl in oyster sauce and soy sauce and stir-fry until evenly coated, about 1 minute more. Transfer to a small plate.
6. 6 Place scallions, cabbage, and cooked egg in individual serving dishes.
7. 7 Combine hoisin sauce, ginger, sake, soy sauce, and garlic in a small bowl.
8. 8 Place moo shu pancakes on a microwave-safe plate and warm in the microwave for about 45 seconds.
9. 9 Place moo shu pancakes in the center of the table surrounded by meat, vegetables, and sauce. Moo shu is eating by taking a moo shu pancake in your hand, spread the inner side with sauce, then add pork mixture, egg, and vegetables as desired, wrap, and eat.

By IBNSHISHA