The photo at top is of steak, onion and red bell pepper and this one in the instructions is simply chicken and green hot pepper.įirst, mix up the sauce, including aged Pixian doubanjiang, Sichuan mala spices and a few other common pantry ingredients. Pre-mixing the sauce enables a small mise en place and a quick wok process. Here’s the blueprint, which can be applied to any number of combinations of protein and vegetable weighing a total of 1 1/4 pounds. American-Chinese) sauce, it does not provide a lot of extra sauce, but you can add broth or water to make some if you like. It works equally well with chicken, lean pork (pork loin) or lean beef (such as top sirloin or flank steak). It also has a bit of sweet from Chinese (or American) dark brown sugar and a bit of nuttiness from toasted sesame oil. It’s la, or spicy hot, from the douban and Sichuan chili flakes, and a bit ma, or tingly numbing, from freshly ground Sichuan pepper. The stir-fry sauce I came up with is mala, of course, but you can easily adjust the intensity to your preference. The trick in using it is concocting the right balance of flavors to complement and enhance it. Both are chili-based ferments, but while gochujang leans sweet, doubanjiang leans salty, and has the added funk of fermented fava beans. I’d like to convince you that Pixian doubanjiang is the next gochujang, Korea’s version of fermented chili paste, which has now been adopted by all kinds of cooks for use in all kinds of dishes.
All of them are based on our Yi Feng He Hao aged Pixian doubanjiang, the top-of-the-line version of a sauce that has been declared intangible cultural heritage in China. Later in the series, I’ll offer a Super Sichuan Sauce for grilling, one for braising and one for dry pot. In Sichuan, doubanjiang is used mainly for braises, but I’ve found that a small dollop of it really revs up a stir-fry and even makes an incredible grilling marinade.
#CHINESE CHILI BEAN PASTE SERIES#
So I’m embarking on a series called Cooking With Pixian Doubanjiang that will hopefully make it easier to utilize this super versatile burst of umami.įirst up, naturally, is a Super Sichuan Sauce for Stir-fry, which I’ve kept to as few ingredients as possible so it makes quick work of a stir-fry with maximum flavor. But after making the best mapo doufu you’ve ever made, and perhaps a stellar twice-cooked pork, some of you are stumped for further ways to use it. market in August, many, many of you reported back that you love its spicy and soulful flavor. A Quick-Mix, Good-With-Everything Sichuan SauceĪfter we launched a famous brand of handmade, 3-year-aged, Pixian chili bean paste into the U.S.
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