Szechwan Treasure Sticks

Name: Szechwan Treasure Sticks
Ingredients: 5 Tbs. sesame seeds; 1/2 tsp. coriander seeds; 1/2 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

11 ingredients

14 steps

Ingredients

5 Tbs. sesame seeds
1/2 tsp. coriander seeds
1/2 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

Directions

1

Heat small, heavy skillet over low heat.
2

Add sesame seeds, and cook, shaking pan until seeds become aromatic.
3

Remove from heat, set aside 2 tablespoons seeds in bowl and grind remainder.
4

Toast coriander seeds, peppercorns and Szechwan peppercorns, and add to grinder.
5

Grind mixture to fine powder, and place in bowl with whole sesame seeds.
6

Toast pepper until very dry, and grind to powder.
7

Mix with spices, and set aside.
8

Mix soy sauce, brown sugar, garlic and sesame oil together in bowl, and set aside.
9

Slice mushroom caps into 11/2-inch-wide strips, and cut each strip into squares.
10

Thread 4 mushroom squares on each bamboo skewer.
11

Dip mushrooms into soy mixture, and sprinkle with sesame seed-spice mixture.
12

Spray large, nonstick griddle with nonstick cooking spray, and heat over medium heat.
13

Grill mushrooms for 3 minutes on each side, or until soft inside.
14

Remove from heat, and serve.