+
Home Cooking

Prickly Ash Oil

Scarbo | Apr 14, 201909:51 AM     6

I recently picked up a bottle of Wu Feng Li Hong Prickly Ash Oil (Sichuan Peppercorn Oil) to gild the lily a bit when making Kung Pao/Gung Bao Chicken. I'm guessing it could be used as an acceptable substitute for fresh Sichuan peppercorns, Does anyone have any suggestions for recipes that really showcase this oil? It's a real numb-er!

    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How to Host a Colorful Egg-Dyeing Party for Your Friends This Easter
Entertaining

How to Host a Colorful Egg-Dyeing Party for Your Friends This Easter

by Toniann Pasqueralle | As far as food is concerned, the Easter season (and springtime in general) is all about fun, pastel...

How to Make a Butter Lamb for Easter
How To

How to Make a Butter Lamb for Easter

by Joyce Slaton and Jen Wheeler | Lamb for Easter is a time-honored tradition, but we don't just mean roasted leg of lamb. There's also...

Try These Rabbit Recipes for a Thematic (and Traumatic?) Easter Menu
Recipe Round-Ups

Try These Rabbit Recipes for a Thematic (and Traumatic?) Easter Menu

by David Klein | Would you put rabbit recipes on your menu for Easter (or ever)? Some people can’t stomach the thought...

How to Host a Fabulous Easter Brunch
Entertaining

How to Host a Fabulous Easter Brunch

by Megan Meadows | Lent is over. So you know what that means? It’s time to hit the Bloody Mary bar which you’ll need...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.