A sprinkling of this mixture works wonders on stir-fries, even steamed vegetables. It takes no time to make and can simply be set on your table and used as the whim strikes you.
Recipe information
Yield
makes 2 tablespoons
Ingredients
1 tablespoon Szechwan peppercorns (page 369)
1 tablespoon coarse salt
Preparation
Step 1
Toast the peppercorns in a dry skillet over medium heat, shaking the pan occasionally, until they are fragrant, about 2 minutes.
Step 2
Mix with the salt and grind in a coffee or spice grinder.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
