Lo Bok with Sichuan Peppercorns and Fresh Red Chiles |
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Prep Time: 45 Minutes Cook Time: 105 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This is a coleslaw-style salad its sweet, spicy, and crunchy elements make it a terrific accompaniment to anything fried. Sichuan peppercorns, sometimes called fagara, can be found at many Asian markets (though they're technically banned from import because they come from a plant that is susceptible to citrus canker, a disease that devastates citrus orchards). There's no substitute for their flavor, but if you can't find them, the recipe works perfectly well without them. Ingredients:
3 pound lo bok* (chinese white radish, also called daikon), peeled |
1 1/2 medium carrots |
2 tablespoons plus 1/2 teaspoon kosher salt |
1/3 cup red-wine vinegar |
1/3 cup rice vinegar (not seasoned) |
3/4 cup sugar |
3 tablespoons peanut oil |
5 (1 1/2-inch-long) dried red chiles |
1 teaspoon sichuan peppercorn* (optional) |
1 tablespoon fine julienne of peeled fresh ginger |
6 small (2-inch) fresh red chiles* such as thai, seeded and cut into fine julienne (1 tablespoon) |
1/4 cup thinly sliced scallion |
1/2 cup fresh cilantro leaves |
2 teaspoons asian sesame oil |
Directions:
1. Cut radish and carrots into fine julienne with mandoline, then toss with 2 tablespoons kosher salt in a bowl and let stand 1 hour. Drain in a colander, then squeeze handfuls in a kitchen towel to remove moisture and transfer to a bowl.
2. While vegetables are standing, heat vinegars, sugar, and remaining 1/2 teaspoon kosher salt in a small nonreactive saucepan over moderate heat, stirring, until sugar is dissolved.
3. Meanwhile, heat peanut oil in a small heavy skillet over moderately high heat until hot but not smoking, then sauté dried chiles and Sichuan peppercorns, stirring, until chiles are blackened, 1 to 2 minutes. Remove from heat and stir in ginger and fresh chiles, then stir into vinegar mixture. Cool sauce.
4. Pour sauce through a fine sieve into bowl with radish and carrots. Add scallion, cilantro, and sesame oil and marinate, tossing occasionally, 30 minutes.
5. * Available at Asian markets and Uwajimaya (800-889-1928).
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