Sichuan dressing from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 95) by Joanne Chang and Karen Akunowicz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sichuan zucchini and summer squash

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on February 01, 2026

    This is a punch of umami, chile heat, and Sichuan peppercorn tingle. Great on the shrimp, and I plan to use the leftovers on a grain bowl this week.

  • anya_sf on August 23, 2018

    The flavor was too intense (for lack of a better word) for our taste. Maybe the sichuan peppercorns were too fresh? Or we just don't care for them.

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