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Sichuan Pepper Bamboo Shoot Salad — 椒麻水竹笋拌贡菜

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Salads
Cuisine: Sichuan
Ingredients Method Notes

Ingredients
  

Water bamboo shoots (水竹笋)
Dried gong cai / celtuce stems (干贡菜)
Fresh green Sichuan peppercorns (鲜青花椒)
Red Sichuan peppercorns (大红袍花椒)
Erjingtiao peppers (二荆条)
Fresh ginger (姜)
Dried chili pieces (干辣椒段)
Sea salt (海盐)
Raw sugar (赤砂糖)
Rice vinegar (米醋)
Light soy sauce (生抽)
Sesame oil (香油)
Kombu powder (昆布粉)
Chili oil (红油)
Chili flakes (辣子)

Method
 

Prep Ingredients
    Make Dressing
      Infuse Oil
        Toss and Serve

          Notes

          The double crunch of bamboo shoots and gong cai is the star here. Let the salad rest 10 minutes after dressing for flavors to meld. Best served at room temperature.