Tag Archives: sichuan

Tong Ho and Enoki Nuts Salad

Tong Ho (Garland Chrysanthemum) has a peppery flavour that goes beautifully in a hot pot meal.

Enoki is a mild-flavoured mushroom, with a great texture that holds its shape well when cooked.

In this recipe, I combine the two vegetables, and make a spicy salad using a classic Sichuan flavour combination of spicy, sweet, sour, salty. Cashew nuts add a lovely crunchiness to the dish.

Here’s how you put it together:

Create our sauce mixture by mixing together sugar, light soy sauce, chinkiang vinegar, sesame oil and garlic in a small bowl.

Set aside.

Heat oil in a small pan over medium heat. Add dried chillies & sichuan peppercorn. Fry until fragrant.

Add the chilli oil to the sauce mixture from earlier.

Bring a large pot of water to boil over high heat. Add salt.

Add enoki mushrooms. Blanch for 15 seconds.

Transfer to a plate.

Using the same pot, bring the water back to a boil.

Add the stems of the tong ho first and wait for 15 seconds, then add the leafy parts of the tong ho and wait for another 15 seconds.

Transfer to a bowl of cool water.

Grab a handful of the tong ho and gently squeeze the water out. Place in a bowl.

Repeat with the remaining tong ho.

In a mixing bowl, add blanched tong ho and blanched enoki mushrooms.

Pour most of the sauce (keeping 1 Tbsp aside for garnish) over the blanched vegetables. Add the roasted cashew nuts.

Mix well.

Transfer to a plate.

Pour the reserved 1 Tbsp of sauce over the top.

Serve immediately.

Serve, topped with remaining sauce

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Tong Ho and Enoki Nuts Salad

Tong Ho (Garland Chrysanthemum) has a peppery flavour that goes beautifully in a hot pot meal. Enoki is a mild-flavoured mushroom, with a great texture that holds its shape well when cooked. In this recipe, I combine the two vegetables, and make a spicy salad using a classic Sichuan flavour combination of spicy, sweet, sour, salty. Cashew nuts add a lovely crunchiness to the dish.
Course Main Course, Salad
Cuisine Chinese, Vegan, Vegetarian
Keyword Chinese, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 250 g Tong Ho Garland Chrysanthemum
  • 100 g Enoki Mushrooms
  • 50 g Cashew Nuts or Peanuts, roasted
  • 2 tsp Salt

Sauce

  • 1/2 tsp Sugar
  • 2 Tbsp Light Soy Sauce
  • 2 tsp Chinkiang Vinegar
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Garlic minced
  • 3 Small Dried Chillies(Hot) cut to small pieces
  • 1/2 tsp Sichuan Peppercorn crushed
  • 1 Tbsp Oil

Instructions

  • Create our sauce mixture by mixing together sugar, light soy sauce, chinkiang vinegar, sesame oil and garlic in a small bowl. Set aside.
  • Heat 1 Tbsp oil in a small pan over medium heat. Add dried chillies & sichuan peppercorn. Fry until fragrant.
  • Add the chilli oil to the sauce mixture from earlier.
  • Bring a large pot of water to boil over high heat. Add salt. Add enoki mushrooms. Blanch for 15 seconds. Transfer to a plate.
  • Using the same pot, bring the water back to a boil. Add the stems of the tong ho first and wait for 15 seconds, then add the leafy parts of the tong ho and wait for another 15 seconds. Transfer to a bowl of cool water.
  • Grab a handful of the tong ho and gently squeeze the water out. Place in a bowl. Repeat with the remaining tong ho.
  • In a mixing bowl, add blanched tong ho and blanched enoki mushrooms.
  • Pour most of the sauce (keeping 1 Tbsp aside for garnish) over the blanched vegetables. Add the roasted cashew nuts. Mix well.
  • Transfer to a plate. Pour the reserved 1 Tbsp of sauce over the top. Serve immediately.

Video

The Sichuan, Moorgate

I love Sichuan food.

I wasn’t always a big fan of Sichuan food from the start.

I remember thinking the distinctive Sichuan food smell was a bit strange – pungent and nauseating, but not in an entirely bad way.

I remember thinking how can anyone in their right mind eat a dish that’s either swimming in a gallon of oil or a bucket of dried chillies.

I remember disliking that numbing sensation in your mouth that would not go away after eating a sichuan peppercorn.

…. and then

I don’t even know how it happened

… but I started having cravings for Sichuan food

The smell of Sichuan peppercorn and now sends me salivating

The sight of a wasteful amount of dry-fried chillies now gets me so excited.

The bucket of oil part still gets to me… and it still leaves me feeling a bit gross afterwards…. but that’s not enough to put me off Sichuan food

I’m now its biggest fan

The Sichuan is half way between Moorgate and Old Street stations

And they serve delicious delicious delicious Sichuan dishes

Here’s their numb & spicy beef jerky

It  numbs, it tinkles, it’s spicy, it’s chewy, and it’s delicious

Aubergine in spicy sesame dressing

Delicious & refreshing

Cold chicken, in spicy sesame oil dressing

Look at all that oil lol

Pig’s ear in chilli oil

This is one of my favourites.

I love the texture of thinly-sliced pig’s ear, and their dressing is so moreish

Dry-wok lotus roots

…with plenty of Sichuan peppercorn

Stir-fried pork with green peppers

Thinly sliced (I think twice cooked) pork belly in fermented black bean and chillies!

Dry fried green beans with minced pork

Our Chinese-food ordering staple – can’t go wrong with these

Morning glory, stir-fried with fermented bean curd and chillies

…and last but not least

my favourite!

Water-boiled fish

Tender pieces of fish in some magic-seasoning broth… and a litre of hot oil

…with loads of dry chillies and peppercorn

The fish are so delicate and has a hint of smokiness when you eat them

I’m not usually a fan of fish – but this, I love

If you like Sichuan food, these guys will not disappoint

Menu, location, etc: http://www.thesichuan.co.uk/