Here are a few simple, fast dishes making use of the tingly goodness of Sichuan peppercorns.
BJK prepares a salad of stir-fried chicken over spinach with a warm Sichuan peppercorn vinaigrette: Deglaze the pan you used for stir-frying with rice vinegar, soy and hoisin sauces, scallions, ginger, canola oil, and Sichuan peppercorns, and pour pan sauce over the salad.
alyssay shares her Sichuanese roommate’s family recipe for ma po tofu; Pan fry a bit of ground pork with 4-5 Sichuan peppercorns and set aside. Steam or boil soft or medium tofu; cut into cubes. Heat some oil in a pan, add a few Sichuan peppercorns and some chilis (if you like it extra spicy) and a few spoonfuls of Sichuan chili-bean paste (or substitute a combo of Chinese chili paste and miso) and fry for a couple minutes. Add tofu and then meat, mix. Serve topped with crushed Sichuan peppercorns and chopped green onions.
Grind Sichuan peppercorns and combine with salt, sugar, and garlic, then rub on meats for grilling or broiling (Claudette).
Crush Sichuan peppercorns and sprinkle on soups or use in salad dressings to bring an oomph that black pepper doesn’t deliver.