Recipes - Green Sichuan Pepper Oil

A noodle dish that packs a punch, try this flavorful Sichuan Chicken Bang Bang Noodle dish from one of our favorite chefs, Marion Grasby in Australia. This simple recipe is perfect for a quick lunch or weeknight dinner and the numbing spiciness is sure to leave you wanting more.

Needing an afternoon pick-me-up? We took some leftover Thai basil, a half cut lime, and an English cucumber in the fridge. Inspired by a mojito, we muddled the basil, lime, some sugar, and green Sichuan pepper oil as the base for a super refreshing mocktail.

Dumplings are the ultimate comfort food in many cultures. I will use ready-made wrappers instead of making from scratch. Dumplings are so easy to make, and it's a fun activity to gather a group of family and friends. If you can't eat them all, put them in the freezer and whip up a snack in 15 mins. 

In this simple daal recipe, Ginny added our Green Sichuan Pepper Oil to her lentils stew. Born and raised in India, she's an investment banker in New York City and an adventurous cook with a global taste. This recipe below highlights how well Indian and Chinese flavors blend together and the versatility of our Sichuan Pepper Oil.

Fiercely spicy, tingling and aromatic, Chongqing noodles are one of the most popular street foods of China. I eat ramen for its rich broth, pho for its refreshing broth, pasta for its texture, but nothing beats the flavor explosion in bowl of Chongqing noodles for me.

Recipe by Double Cooked: A Cooking Show for Unusual Times

Recipe by QuarantinyKitchen

Recipe by Chef Nello

This recipe is inspired by Sichuan Bang Bang Chicken (棒棒鸡). The name is a reference to the tradition of pounding loudly to tenderize the meat. I still have fond memories of leaving boarding school every Friday afternoon to get a bowl of Bang Bang Chicken on my way home.