4 cups (approx) parsley
2 tablespoons fish sauce
2 tablespoons rice wine vinegar
2 tablespoons black vinegar
½ teaspoon cayenne pepper
¼ cup Sichuan oil (roughly 20 Sichuan peppercorns in 1⁄4 cup peanut oil, heated to 150°C, removed from heat and left to cool)

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1.As a filling for dumplings
2.As a condiment for an easy meal of rice, fried egg and greens
3.With stir-fried tender greens

Food styling, recipes and photography Will Bowman & Jane Lyons

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