| Prep: 15 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 85 | 6g | 1g | 8g |
| sugars | fibre | protein | salt |
| 3g | 1g | 2g | 0.6g |
There’s something incredibly enchanting about taking humble ingredients and transforming them into a dish bursting with flavor. One such delight is the Spicy Szechuan Style Chinese Artichokes. These unique tubers may not be the most common item on your grocery list, but they bring an inviting, earthy flavor that pairs spectacularly with bold Szechuan spices. Combining my Louisiana roots with my French training often leaves me craving rich, nuanced flavors, and this dish delivers precisely that.
The Charm of Chinese Artichokes
Chinese artichokes, also known as crosnes, are small, knobby tubers that boast a slightly nutty taste and a crunchy texture. They aren’t just delicious; they’re packed with health benefits! Rich in dietary fiber, these little gems can help with digestion and are low in calories, making them an excellent choice for a guilt-free indulgence. The texture provides the perfect canvas for the spicy, zingy Szechuan sauce that envelops them in this recipe.
A Symphony of Flavors
What makes the Spicy Szechuan Style Chinese Artichokes truly shine is the harmonious blend of spices and flavors. The sizzling garlic and fresh ginger set the base, while dried red chilies and Szechuan peppercorns layer in the heat. The soy sauce, rice vinegar, and hoisin sauce create a balanced sauce with both savory and sweet notes, and a touch of honey adds a delightful hint of caramel. Finally, a dash of sesame oil rounds out the experience with its toasty warmth.
For those worried about the heat, rest assured—while this dish carries a kick, it’s not overwhelmingly spicy. The honey and hoisin sauce provide the perfect counterbalance, making it appealing even to those with milder palates. And if you truly crave the heat, feel free to add an extra dried chili or two!
Perfect Pairings and Similar Delights
This dish pairs wonderfully with a bowl of steamed jasmine rice or alongside stir-fried vegetables. If you’re a fan of Szechuan cuisine, you might also enjoy dishes like Ma Po Tofu or Kung Pao Chicken, both of which share a similar flavor profile.
Incorporating the steamed jasmine rice balances out the fiery properties of the Szechuan peppercorns and chilies, while retaining a sense of culinary adventure. If you’re aiming for a complete Asian-inspired meal, consider a refreshing cucumber salad on the side, or perhaps a bowl of simple miso soup to finish things off.
So next time you’re feeling adventurous and looking for a dish that combines rich textures with explosive flavors, give Spicy Szechuan Style Chinese Artichokes a whirl. It’s a delightful escape into the world of Szechuan cooking, right from the comfort of your own kitchen.
What You’ll Need
- 3 cups Chinese artichokes (approx. 1.5 lbs)
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2-3 dried red chilies, sliced
- 1 tablespoon Szechuan peppercorns, toasted and ground
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 1/2 teaspoon sesame oil
- 2 green onions, thinly sliced
- 1 bunch cilantro, chopped (for garnish)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening sauce)
- Salt, to taste
Method
Step One
Begin by preparing the Chinese artichokes. Rinse them thoroughly under cold water and pat them dry. Set aside.
Step Two
Heat the vegetable oil in a large skillet or wok over medium heat. Once the oil is hot, add the minced garlic, minced fresh ginger, and sliced dried red chilies. Stir-fry for about 1 minute until fragrant.
Step Three
Add the Chinese artichokes to the skillet or wok. Stir-fry for 5-7 minutes until they are lightly browned and tender.
Step Four
In a small bowl, mix together the toasted and ground Szechuan peppercorns, soy sauce, rice vinegar, hoisin sauce, honey, and sesame oil.
Step Five
Pour the sauce mixture into the skillet or wok with the Chinese artichokes. Stir to coat the artichokes evenly with the sauce. Cook for an additional 2-3 minutes until the sauce is slightly thickened.
Step Six
If you prefer a thicker sauce, mix the cornstarch with water to create a slurry. Add this to the skillet or wok and stir well, cooking for another 1-2 minutes until the sauce has thickened to your liking.
Step Seven
Adjust the seasoning with salt to taste. Sprinkle the sliced green onions over the dish and toss lightly.
Step Eight
Transfer the Szechuan style Chinese artichokes to a serving plate. Garnish with the chopped cilantro. Serve hot and enjoy!
