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It's no secret that we love the sharp, floral flavor and mouth-tingling zing of Szechuan chili peppers, using them to boost classic dishes like Braised Tofu with Pork and Ginger, side dishes and sauces. The peppercorns (technically not a peppercorn at all, but prickly ash) usually require toasting and grinding before use, but this convenient oil makes life far easier. With a moderate heat, punchy Szechuan peppercorn flavor and subtle ginger brightness, a spoonful of the oil can galvanize dishes like blanched greens, sautéed green beans or stir-fried broccoli. Or try it drizzled over pan-fried chicken cutlets or salmon fillets finished with a handful of chopped scallions and cilantro. We even like it over scrambled eggs and fried rice.
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