Having obtained some Szechuan pepper corns, which are neither hot nor peppercorns, I am in search of a recipe for Szechuan chicken which actually uses them. Szechuan beef or shrimp will do for that matter.
All I can Google are recipes of Szechuan style that don’t have Szechuan pepper.
Fuchsia Dunlop has a Sichuan cookbook out with many recipes using them. The library may have it, mine does.
In the absence of a cookbook, here is kung pao chicken, with sichuan peppercorns:
Thanks, I’ll try that!