Szechwan Treasure Sticks
In Shanghai, these mock "lamb" kabobs are made with "hairy mushrooms," which are unavailable in the United States.
- 5 Tbs. sesame seeds
- ½ tsp. coriander seeds
- ½ tsp. black peppercorns
- 1 tsp. Szechwan peppercorns
- 1 dried hot red Hun Tun pepper, stemmed and seeded, or 1 tsp. hot chile powder
- 3 Tbs. regular or low-sodium soy sauce
- 2 Tbs. light brown sugar
- 1 tsp. minced garlic
- 2 tsp. sesame oil
- 4 large portobello mushrooms, rinsed and stemmed
- 8 10-inch bamboo skewers, soaked in water for 30 minutes
- Heat small, heavy skillet over low heat. Add sesame seeds, and cook, shaking pan until seeds become aromatic. Remove from heat, set aside 2 tablespoons seeds in bowl and grind remainder.
- Toast coriander seeds, peppercorns and Szechwan peppercorns, and add to grinder. Grind mixture to fine powder, and place in bowl with whole sesame seeds. Toast pepper until very dry, and grind to powder. Mix with spices, and set aside.
- Mix soy sauce, brown sugar, garlic and sesame oil together in bowl, and set aside.
- Slice mushroom caps into 11/2-inch-wide strips, and cut each strip into squares. Thread 4 mushroom squares on each bamboo skewer.
- Dip mushrooms into soy mixture, and sprinkle with sesame seed-spice mixture. Spray large, nonstick griddle with nonstick cooking spray, and heat over medium heat. Grill mushrooms for 3 minutes on each side, or until soft inside. Remove from heat, and serve.
Mushrooms are compatible with a wide range of wines so it’s almost impossible to put together a bad wine match with a mushroom-centric dish. Try a spicy Shiraz such as Thorn-Clarke Shotfire Ridge Barossa Valley Shiraz.