Well, it’s official, Eric and I are now card-carrying New York City residents! Library-card carrying, that is. Last weekend we walked into a Brooklyn public library and walked out with actual evidence that we, in fact, live here, as well as a few shiny loaner books for good measure. To solidify things, we walked on to the Greenpoint Green Market, bought the biggest bunch of kale I have ever seen, and spent the rest of the weekend drinking beer. At the end of it, we concluded that we are living the exact same life we lived in Chicago, just in Brooklyn. I’m beginning to realize that no matter where in the world you place us, we’ll always be the long-run-on-the-weekend, drink-good-beer, buy-lots-of-kale kind of couple.
As for these peanuts, well, I’ve been meaning to experiment with them after eating boat loads of Huang Fei Hong in China. What an addicting little snack – I just had to recreate it at home. And, to boot, I happened to have a giant jar of Sichuan chili oil, making this project so not a pain in the ass.
Oh, and see that new background in the photos…. yep, that’s my new kitchen counter! My kitchen is considerably smaller than our place in Chicago – my baking pans and pizza stone don’t even fit in the oven – but it is also nicer and better laid out. Get used to a new marble backdrop to my photos!
And then, feeling frisky, I took it a step further and made this green bean and edamame salad with a Sichuan-inspired dressing and those tasty little peanuts for texture. So there, now you have three reasons to make some Sichuan chile oil! I promise, it’s worth it.
Sichuan Chile Peanuts + Green Bean Salad
Some of the Chinese ingredients here may seem obscure, but do try to seek them out. Green Sichuan peppercorns, in my opinion, are not replaceable with the red. They have a more citrusy and pleasant flavor than the red and make the peanuts particularly addictive. See my post linked below for the chile oil on sourcing them. The Shaoxing wine has become a staple in my kitchen. It has such a lovely, unctuous flavor that adds that hint of complexity to the dressing.
Frozen green peas would work well here instead of edamame, also.
Oh, and the peanuts are a delicious snack on their own and go surprisingly well with both beer and red wine.
for the peanuts:
1 cup raw peanuts
2 tablespoons green Sichuan peppercorns
1 teaspoon red Sichuan peppercorns
1/2 tablespoon Sichuan Chili Oil (see this recipe)
3-4 dried red chile peppers, such as ancho, finely chopped
for the green bean salad:
1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
5 ounces shelled frozen edamame
2 tablespoons Sichuai chile peanuts
1 tablespoon Sichuan chili oil
1 tablespoon Shaoxing wine
2 tablespoons soy sauce
2 tablespoons Chinese black vinegar or rice wine vinegar
1 clove garlic, smashed to a paste in a mortar and pestle
1/4 teaspoon Chinese five-spice powder, optional
To make the peanuts, heat the oven to 250 and coat the peanuts in the Sichuan pepper oil. Spread them evenly in a single layer on a baking sheet and bake for ten minutes. After ten minutes, pull them out and stir them around, then add the peppercorns. Mix and bake for another five minutes. Check them at this point – they should be browning and well roasted. Be careful, as they begin to burn very quickly. For me, they were perfect, but yours may take a couple more (or less!) minutes. When done roasting, add the chopped dried chile and mix well. Set aside.
For the salad, bring a pot of salted water to a boil and blanch the green beans for 1 minute. Drain and shock them in cold water. Cook the edamame according to package directions. In a small jar or bowl, combine the rest of the ingredients and shake or stir vigorously. Toss the edamame and green beans with the dressing. Top with peanuts.