Spicy Dressed Chinese Scallions (Qiang Ban Jiao Tou)
A refreshing and spicy Sichuan-style cold dish featuring blanched Chinese scallions dressed with an aromatic hot oil infused with Sichuan peppercorns and dried chilies, along with a savory and tangy seasoning blend. This dish is known for its crisp texture and complex flavors, perfect as an appetizer or side dish to stimulate the appetite.
Nutrition· per serving · estimated
Ingredients10 items
Instructions
- 1
Trim the green tops and root ends of the Chinese scallions. Cut the white bulbous parts into thin slices or roll-cut pieces.
- 2
In a small heatproof bowl, combine Sichuan peppercorns and dried chili flakes.
- 3
Heat cooking oil in a wok until it reaches approximately 180°C (350°F). Turn off the heat.
- 4
Carefully ladle a spoonful of the hot oil over the Sichuan peppercorns and dried chili flakes in the small bowl. Immediately cover the bowl with a lid to trap the aromatic steam and infuse the oil. Let it sit for about 2 minutes.
2:00 timer - 5
In a mixing bowl, add the sliced Chinese scallions. Season with salt, MSG, sugar, and soy sauce. Mix well with chopsticks until evenly coated.
- 6
Add a small amount of vinegar to the scallions and mix again.
- 7
Add chili oil to the scallions and mix thoroughly.
- 8
Pour the infused oil (including the peppercorns and chili flakes) from Step 4 into the scallions. Mix everything until well combined and the scallions are evenly coated with the spicy oil.
- 9
Transfer the blanched and dressed Chinese scallions to a serving plate. For best flavor, refrigerate for a short while before serving.
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