Stir-fried octopus with peanut and poblano in a soy-agave sauce (Pulpo kung pao) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 288) by Rick Martinez

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • scallions
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute Shaoxing wine, sake, or mirin for pale lager; honey for agave syrup; Thai bird chiles or crushed red chile flakes for chiles de árbol; and black peppercorns for Sichuan peppercorns.

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

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

  • Eat Your Books

    Can substitute Shaoxing wine, sake, or mirin for pale lager; honey for agave syrup; Thai bird chiles or crushed red chile flakes for chiles de árbol; and black peppercorns for Sichuan peppercorns.

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