ChefXi OfficialFlash-seared baby spinach tossed in a velvety, toasted sesame dressing with a hint of numbing Sichuan peppercorn and aged black vinegar.
In a small bowl, whisk together the sesame paste, black vinegar, soy sauce, sugar, and half of the sesame oil until smooth. If too thick, add a teaspoon of water.
Chinese sesame paste is toasted and deeper in flavor than tahini; use it for the true essence of the dish.
Toast the Sichuan peppercorns in a dry pan until fragrant, then crush them into a coarse powder using a mortar and pestle.
Freshly grinding the peppercorns ensures the most vibrant numbing sensation.
Heat the neutral oil and the remaining sesame oil in a wok or large skillet over high heat until shimmering.
Add the spinach to the wok in batches, tossing rapidly just until it begins to wilt but remains bright green. Remove from heat immediately.
Speed is your friend here; we want a whisper of heat, not a soggy leaf.
Transfer the wilted spinach to a serving plate. Drizzle the sesame dressing over the top, then sprinkle with the minced garlic and crushed Sichuan peppercorns.
Pour any remaining hot oil from the pan directly over the garlic and peppercorns to bloom their fragrance, then garnish with sesame seeds. Toss gently before serving.
The key to this dish is the temperature contrast and the 'numbing' sensation from the Sichuan peppercorns. It respects the lineage of classic 'Bang Bang' flavors but presents them in a refined side dish format. Serve immediately to keep the spinach vibrant. Inspired by the spice routes of Sichuan.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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