Hubby Tony and I attended a convention this weekend. After a heavy
bar food meal on Friday night, on Saturday we were looking for
something light and vegetable-forward for lunch. We ended up at a Chinese restaurant
that had a nice variety of options on the menu.
When we walked in shortly after the restaurant opened there was only one other
table occupied. It took a bit of time for us to be greeted by an smiling, older Chinese
man. When he spoke his English was very broken (which I always take as a sign
the food will be authentic). He indicated we could choose any table we wanted.
The menu had both English and Chinese names for the entrees. Tony and I
each chose a dish to share. Mine was Hot and Sour Stir-Fried Cabbage
(酸辣白菜). Tony ordered a plate of vegetarian dumplings (素馅水饺). The
waiter was the same man who greeted us. He took the time to verify that I
was sure I wanted a dish without any meat in it, which I considered very thoughtful.
As we waited for our food I could hear the sound of the metal spatula scraping
against the side of the wok, a sure sign something was being stir fried. Eventually the
waiter brought out both dishes, then made a second trip for smaller
plates-two for eating and a third holding a scoop of rice.
My cabbage dish was just what I was craving-perfectly cooked greens in a
salty, hot, sour sauce. Instead of tiny red spicy peppers I know to avoid in any dish, this one included rings of brown that I turned out to be slices of mildly-spicy
peppers.
Tony and I managed to polish off both dishes. When the waiter came to ask us
if we needed anything else I asked him what type of peppers had been in the
dish. He seemed quite excited that I asked, but said he didn't know the English name and would check in the kitchen.
A couple of minutes later he reappeared, holding a single pepper in one hand
and an almost empty commercial sized bag in the other.
The waiter asked if I wanted to take a pepper home. I was honored, but I declined. He insisted I take a photo for reference, then went to get the bill. When he came back with it he also had two Ziploc bags,
each holding a couple of tablespoons of the chili in flake form.
Back at home, I used the internet to find out the pepper was an Er Jing Tiao, considered the most common pepper in Sichuan cuisine, which has a low to medium heat combined with subtle sweetness, high fruitiness, and a robust fragrance.
Now all I have to do is come up with a recipe for the gifted flakes.