Chef Chris Faulkner
Lo Bok with Sichuan Peppercorns and Fresh Green Chiles
Category
Side Dish
Servings
8 - 10 servings
Prep Time
2 hours
Cook Time
20 minutes
Author:
Chef Chris Faulkner
Ingredients
-
3 pounds Lo Bok Peeled
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1 1/2 medium Carrot
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2 tablespoon Kosher Salt plus 1/2 teaspoon
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1/3 cup Red Wine Vinegar
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1/3 cup Rice Vinegar
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3/4 cup Sugar
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3 tablespoons Peanut Oil
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5 each Dried Red Pepper
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1 teaspoon Sichuan Peppercorn
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1 tablespoon Ginger fresh, peeled fine julienne
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6 small Thai Peppers
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1/4 cup Scallions Thinly Sliced
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1/2 cup Cilantro leaves, chopped
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2 teaspoon Sesame Oil
Directions
Special equipment: a mandoline or other manual slicer cut radish and carrots into fine julienne with mandoline, then toss with 2 tablespoons kosher salt in a bowl and let stand 1 hour.
Drain in a colander, then squeeze handfuls in a kitchen towel to remove moisture and transfer to a bowl.
While vegetables are standing, heat vinegars, sugar and remaining 1/2 teaspoon kosher salt in a small nonreactive saucepan over moderate heat, stirring, until sugar is dissolved.
Meanwhile, heat peanut oil in a small heavy skillet over moderately high heat until hot but not smoking, then sauté dried peppers and Sichuan peppercorns, stirring, until peppers are blackened, 1 to 2 minutes.
Remove from heat and stir in ginger and fresh peppers, then stir into vinegar mixture.
Cool sauce. Pour sauce through a fine sieve into bowl with radish and carrots.
Add scallion, cilantro and sesame oil and marinate, tossing occasionally for 30 minutes. Serve cold.
Filed in:
Carrot,
Cilantro,
Dried Japones Pepper,
Dried Red Pepper,
Ginger,
Lo Bok,
Lo Bok with Sichuan Peppercorns and Fresh Green Chiles,
Scallions,
Side Dish,
Thai Peppers
