Sichuan zucchini and summer squash from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 256) by Joanne Chang and Karen Akunowicz

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

Accompaniments: Sichuan dressing

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

  • anya_sf on August 23, 2018

    Disappointing. The pepitas will burn if made as directed. Cook them over lower heat for much less time. Or skip them - I did not think they added much, as the flavor was completely drowned out by the Sichuan dressing. The dressing itself was very spicy, although I don't think too spicy - the flavor was just too intense for our liking. Maybe because the Sichuan peppercorns were super fresh? It made my mouth tingle, not in a good way, and the zucchini just tasted bitter as a result. This is the first recipe from this book that I would not recommend. Or maybe I just don't like Sichuan peppercorns.

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