Lo Bok With Sichuan Peppercorns And Fresh Red Chiles Food

LO BOK WITH SICHUAN PEPPERCORNS AND FRESH RED CHILES

Lo Bok with Sichuan Peppercorns and Fresh Red Chiles image

This is a coleslaw-style salad - its sweet, spicy, and crunchy elements make it a terrific accompaniment to anything fried. Sichuan peppercorns, sometimes called _fagara_, can be found at many Asian markets (though they're technically banned from import because they come from a plant that is susceptible to citrus canker, a disease that devastates citrus orchards). There's no substitute for their flavor, but if you can't find them, the recipe works perfectly well without them.

Yield Makes 8 side-dish servings

Number Of Ingredients 15

Ingredients

3 pound lo bok* (Chinese white radish, also called daikon), peeled
1 1/2 medium carrots
2 tablespoons plus 1/2 teaspoon kosher salt
1/3 cup red-wine vinegar
1/3 cup rice vinegar (not seasoned)
3/4 cup sugar
3 tablespoons peanut oil
5 (1 1/2-inch-long) dried red chiles*
1 teaspoon sichuan peppercorn* (optional)
1 tablespoon fine julienne of peeled fresh ginger
6 small (2-inch) fresh red chiles* such as Thai, seeded and cut into fine julienne (1 tablespoon)
1/4 cup thinly sliced scallion
1/2 cup fresh cilantro leaves
2 teaspoons Asian sesame oil
a mandoline or other manual slicer

Steps:

Cut radish and carrots into fine julienne with mandoline, then toss with 2 tablespoons kosher salt in a bowl and let stand 1 hour. Drain in a colander, then squeeze handfuls in a kitchen towel to remove moisture and transfer to a bowl.
While vegetables are standing, heat vinegars, sugar, and remaining 1/2 teaspoon kosher salt in a small nonreactive saucepan over moderate heat, stirring, until sugar is dissolved.
Meanwhile, heat peanut oil in a small heavy skillet over moderately high heat until hot but not smoking, then sauté dried chiles and Sichuan peppercorns, stirring, until chiles are blackened, 1 to 2 minutes. Remove from heat and stir in ginger and fresh chiles, then stir into vinegar mixture. Cool sauce.
Pour sauce through a fine sieve into bowl with radish and carrots. Add scallion, cilantro, and sesame oil and marinate, tossing occasionally, 30 minutes.
Available at Asian markets and Uwajimaya (800-889-1928).

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