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Kevin Godbee ha publicado una actualización
Salteado al estilo de Sichuan con Lạp Xưởng y chiles tailandeses – Tenía un poco de lạp xưởng mai quế lộ salchicha y chiles tailandeses para usar, así que se me ocurrió esto.
El lạp xưởng aporta dulzor, umami y una nota perfumada. La combinación de pimienta de Sichuan y chile tailandés aporta el clásico perfil mala (adormecedor y picante). Un chorrito de vinagre negro chino aclara y corta la riqueza, y el Pixian doubanjiang profundiza el umami. Aderezado con flores de ajo de sociedad.
Esto era muy picante y me hizo sudar, lo que no me importa. Los granos de pimienta de Sichuan me hormigueaban en los labios. Estaba un poco demasiado condimentado por sí solo, pero mezclado con arroz normal funciona.
Sichuan-Style Stir-Fry with Lạp Xưởng and Thai Chiles – I had some lạp xưởng mai quế lộ sausage and Thai chiles to use up, so I came up with this.
The lạp xưởng brings sweetness, umami, and a perfumed note. The Sichuan peppercorn + Thai chile combo delivers the classic mala (numbing & spicy) profile. A splash of Chinese black vinegar brightens and cuts through richness, and Pixian doubanjiang deepens the umami. Garnished with Society Garlic flowers.
This was super spicy and had me sweating, which I don’t mind. My lips were tingling from the Sichuan peppercorns. It was slightly over-seasoned by itself, but mixed with plain rice it works.
Traducido del inglés
Maloles Muñoz, Laura Contreras Camacho y4 más9 Comentarios-
Level:
Scoolinary Team
That stir-fry looks amazing! The flavor combo you described sounds bold and really well thought out. The colors on the plate are wild, and that floral touch… pure elegance! Would you try making it again with a different protein or veggie?
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@sussan_scoolinaryteam Thanks Sussan! There will always be a regular rotation of stir fries coming from me.
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Level:
Sous Chef
Es una bomba de sabor! 🔥🌶️ Dulce, picante, adormecedor y con ese toque precioso de la flor de ajo, perfecto con arroz.
Level:
Sous Chef
That’s a flavor bomb! 🔥🌶️ Sweet, spicy, numbing, and with that gorgeous garlic flower touch, perfect with rice.
1hace al añoTraducido del inglés
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@lanamihajlovic Thank you, Lana!
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Level:
Scoolinary Team
This is stunning, cHEF! That glossy, deep red glaze, the vivid green beans, the pop of chive flowers—every element looks intentional and bold. You can practically taste the mala just by looking at it. 🔥
Funny enough, the last time I suffered from spice was just days ago in Madrid… with piparras! Who knew something that small could punch so hard? 😅 And I LOVE spicy food, but those had me tearing up. Bread, water—nothing helped.
Do you have a go-to trick for surviving those extra-fiery bites? I’d take any advice—because I’m not giving up on the heat anytime soon! 🌶️🔥
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@soldamiani I love spicy food too. Milk is the only trick I know of, but I don’t think I have ever used it. I have given it to a couple of dinner guests though.
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Level:
Scoolinary Team
@kevin-godbee Oh! THAT I didn’t try. We were at a local bodegon, I don’t think they have milk, But I will definitely keep it in mind for the next time. 😂
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Level:
Executive Chef
Un platazo sin duda. Aunque a mí el picante no me va mucho, me atrevería a probarlo. Tiene un pinta estupenda 😍😉
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@loles-mhotmail-com Gracias!
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