Pan-Seared Sichuan Shrimp with Mung Bean Noodles
This is a recipe I modified slightly from February's "Food & Wine" magazine. It got voted staff favorite, which is always a good sign. Also, it was listed as fast, which I appreciate on weeknights. The original recipe can be found here. My modifications include swapping out the scallions for one medium shallot, finely sliced, and using Penzey's Four Peppercorn Blend in place of the Sichuan peppercorns. This was great. It packs a little heat, but it's not overpowering. I really liked the sweetness the sauteed shallots and ginger brought to the dish. Next time we make it I will also add some shredded cabbage right at the end. I think the extra crunch provided would be a lovely addition.
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