Sichuan Cuisine, Gluten Free

There are four major regions in China, each with their own distinct ingredients and cooking methods. Our ethnic cuisine this month focuses on the Sichuan (Szechun) and Hunan or South Central inland regions of China.

The most distinctive difference in Sichuan cooking is the use of hot and spicy flavorings. Most Sichuan dishes are known for their ‘heat’, strong fragrances and pungency.

Spicy Eggplant

Common ingredients used in Sichuan cooking are chili peppers, hot pepper oil, chili powder, Sichuan peppercorns, (these can be found at Asian markets or at some gourmet food/cooking stores), black bean sauce, sesame oil, scallions, ginger root and garlic.

If you enjoy Chinese food, turn up the heat a notch or two and you’ll love Sichuan cuisine!

Try this month’s delicious Sichuan recipes, Sichuan Cucumbers, a slightly spicy appetizer and a perfect beginning to a Sichuan meal; Dry-Fried Shrimp, shrimp stuffed with garlic, ginger, shallots, Asian chili sauce and scallions and then dry-fried in the shell; Noodles with Spicy Meat Sauce, a delicious one-dish meal that calls for ground meat (try pork, beef or chicken) mixed with Sichuan spices; Spicy Chicken Salad, a wonderful oriental chicken salad that is a great use of left-over chicken; and Spicy Eggplant, a slightly unusual vegetable dish with a wonderful combination of flavors.

Make a large pot of steamed Jasmine rice and have a flavorful and delicious gluten-free Sichuan meal!

– Glutenfreeda