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Sichuan Crisp Fried Wild Mushrooms

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Coming out of such a vast country, authentic Chinese home cooking means different things to different people. This gorgeous Sichuan Crisp Fried Wild Mushrooms recipe from our March 2017 Cookbook Club featured book, Phoenix Claws and Jade Trees by Kian Lam Kho, is just the thing to expand your understanding of Chinese Cooking. Included with this dish is a recipe for an addictive Sichuan Spiced Salt, which lends itself to endless creative possibilities.

From the Author: “The batter used in this recipe is based on Japanese tempura batter. It is light and crisp while having the effect of bringing out the mushroom flavor. But the spicy and numbing flavor of the Sichuan spiced salt, made with dried red chile and Sichuan peppercorns, is all Chinese. This is a great vegetarian finger food for a party.”

 

 

“Recipes and images reprinted from Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking. Copyright © 2015 by Kian Lam Kho. Photographs copyright © 2015 by Jody Horton. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.”

Phoenix Claws and Jade Trees is the March 2017 selection for the World Spice Cookbook Club. Phoenix Claws and Jade Trees is currently available for purchase at our retail store and online.


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