Lo Bok with Sichuan Peppercorns and Fresh Red Chiles Recipe

Name: Lo Bok with Sichuan Peppercorns and Fresh Red Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pound lo bok* (Chinese white radish, also called daikon), peeled; 1 1/2 medium carrots; 2 tablespoons plus 1/2 teaspoon kosher salt; 1/3 cup red-wine vinegar; 1/3 cup rice vinegar (not seasoned); 3/4 cup sugar; 3 tablespoons peanut oil; 5 (1 1/2-inch-long) dried red chiles*; 1 teaspoon sichuan peppercorn* (optional); 1 tablespoon fine julienne of peeled fresh ginger; 6 small (2-inch) fresh red chiles* such as Thai, seeded and cut into fine julienne (1 tablespoon); 1/4 cup thinly sliced scallion; 1/2 cup fresh cilantro leaves; 2 teaspoons Asian sesame oil; Special equipment: a mandoline or other manual slicer

Servings: persons

3 pound lo bok* (Chinese white radish, also called daikon), peeled
1 1/2 medium carrots
2 tablespoons plus 1/2 teaspoon kosher salt
1/3 cup red-wine vinegar
1/3 cup rice vinegar (not seasoned)
3/4 cup sugar
3 tablespoons peanut oil
5 (1 1/2-inch-long) dried red chiles*
1 teaspoon sichuan peppercorn* (optional)
1 tablespoon fine julienne of peeled fresh ginger
6 small (2-inch) fresh red chiles* such as Thai, seeded and cut into fine julienne (1 tablespoon)
1/4 cup thinly sliced scallion
1/2 cup fresh cilantro leaves
2 teaspoons Asian sesame oil
Special equipment: a mandoline or other manual slicer

1
Cut radish and carrots into fine julienne with mandoline, then toss with 2 tablespoons kosher salt in a bowl and let stand 1 hour.
2
Drain in a colander, then squeeze handfuls in a kitchen towel to remove moisture and transfer to a bowl.
3
While vegetables are standing, heat vinegars, sugar, and remaining 1/2 teaspoon kosher salt in a small nonreactive saucepan over moderate heat, stirring, until sugar is dissolved.
4
Meanwhile, heat peanut oil in a small heavy skillet over moderately high heat until hot but not smoking, then saute dried chiles and Sichuan peppercorns, stirring, until chiles are blackened, 1 to 2 minutes.
5
Remove from heat and stir in ginger and fresh chiles, then stir into vinegar mixture.
6
Cool sauce.
7
Pour sauce through a fine sieve into bowl with radish and carrots.
8
Add scallion, cilantro, and sesame oil and marinate, tossing occasionally, 30 minutes.
9
Available at Asian markets and Uwajimaya (800-889-1928).

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 pound lo bok* (Chinese white radish, also called daikon), peeled, 1 1/2 medium carrots, 2 tablespoons plus 1/2 teaspoon kosher salt, 1/3 cup red-wine vinegar, and more.

Yes, Lo Bok with Sichuan Peppercorns and Fresh Red Chiles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lo Bok with Sichuan Peppercorns and Fresh Red Chiles

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