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My bahn mi-esque sandwiches: Thai chicken meatballs and bacon; didn’t have pork belly so bacon was the best I could do. Pickled carrots and cucumber, added some kimchi, and smeared some sriracha mayo on the inside of the rolls. Oh so good! 👩🏻🍳😋🐔🌶🥖🥓🥕🥒
Who does not love a Dan Dan Mian fix?? This traditional Sichuan noodle dish takes 15 mins and, it's vegetarian!👇🏽
150 grams of mushroom (optional)
1 tsp organic soy sauce
1 tsp sesame oil
4 cloves of garlic (minced)
1 tbsp of grated ginger
2 tbsp of chilli bean paste
3 tbsp of unsweetened peanut butter
0.5 tsp ground Sichuan peppercorn
2 tbsp Chinese cooking wine or rice wine
2 cups of organic vegetable stock
A bunch of Chinese egg noodles (I've used the fresh thicker ones here, but the dry thinner ones are better)
Chopped scallions for garnish
Chiu Chow chilli oil for garnish
1. If you're using mushrooms, mince it up, add soya sauce and sesame oil. Set aside.
2. Purée the dan dan sauce: add garlic, ginger, chilli bean paste, and peanut butter in a food processor until smooth.
3. In a medium sized pan over medium heat, add the mushrooms and stir with oil (optional). Then add ground Sichuan peppers, puréed paste and sauté until fragrant. Stir for about 2 mins.
4. Add rice wine and vegetable stock. Continue stirring.
5. Bring the sauce to a lively simmer, then add 1 tsp of brown sugar to balance to saltiness. Keep it simmering for another 5 mins.
6. In another pot, boil your noodles.
7. Drain the noodles, add it to the sauce and garnish as you please!