Thank you for purchasing the China spice collection, one of our collaborations with the Spice House! Now it's time to get cooking. Here are some of our favorite ways to use these blends.
ATK x The Spice House: China Collection
Chili oil gives many Sichuan dishes their distinctive spicy and numbing flavor. Blooming the aromatics (including bay leaves) in vegetable oil brought out their flavor and built a pungent base for this version.
SKILLET-CHARRED GREEN BEANS WITH CRISPY SESAME TOPPING
We topped these charred green beans with sesame seeds and toasted panko bread crumbs that we'd seasoned with Sichuan peppercorns, sesame oil, and orange.
These noodles are rich with chili oil but have a tempered spiciness that's enhanced and balanced with scallion, notes of toasted sesame, meaty soy sauce, bright vinegar, and pleasantly numbing Sichuan peppercorns.
Ground White Pepper
CHINESE-STYLE BARBECUED SPARERIBS
White pepper contributes to the salty-sweet flavor of these deeply seasoned meat ribs.
LION'S HEAD MEATBALLS (Shīzi Tóu)
These giant, savory, tender-yet-springy pork meatballs from eastern China are pure comfort food.
Whole Star Anise
VIETNAMESE-STYLE BEEF NOODLE SOUP
The base of this flavorful Vietnamese-inspired soup uses canned chicken broth and traditional Vietnamese ingredients such as ginger, garlic, fish sauce, and star anise.
FLAT HAND-PULLED NOODLES (Biang Biang Mian) WITH CHILI OIL VINAIGRETTE
Biang Biang noodles are a popular dish from the Shaanxi province of China. Here we dress the noodles simply in a Sichuan-inspired chili oil vinaigrette featuring warm spices such as star anise.
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