Pork with garlic scapes and Sichuan peppercorn oil from Cooking South of the Clouds: Recipes and Stories from China's Yunnan Province (page 66) by Georgia Freedman

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Notes about this recipe

  • kitchen_chick on July 20, 2022

    We thought this was on the bland side even with the Sichuan peppercorns and oil. A simple dish. Fast to prepare. I agree some lashings of chili oil with sediment or chili crisp helps. I might try adding some ginger, too, if I make it again.

  • TrishaCP on June 24, 2021

    This was good but I agree with metacritic about the flavors. I thought it was really interesting that the garlic scapes really seemed to mellow when cooked in the wok. This was helped along by the addition of chile crisp.

  • metacritic on June 19, 2021

    Pretty good. I don't know if the flavors quite marry, but I liked it even as I don't know if I'll make it again. A light and simple dish, made by the garlic scapes.

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