Sunday, November 15, 2009

Vegetable Soup with Szechuan Pepper

When I ate a spoonful of soup with a couple of the Szechuan peppercorns in it, and chewed them a bit, they did taste like black pepper but not hot. And my tongue and roof of my mouth did feel slightly numb for the next couple of bites (but not like novacaine.) The soup -- with some home made chicken broth from the freezer, a little soy sauce, bok choy, celery, dried mushrooms, red bell pepper, and green onion -- was very nice.

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