- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Mildly hot chiles enhance the spicy-tingly punch of the Szechuan and sansho peppercorns used to season paneer in this flavor-packed stir-fry.
Ingredient:
- 4 cups boiling water
- 1 (12-ounce) block paneer, cut into 3/4-inch cubes (about 3 cups)
- 8 (0.1-ounce) bags lapsang souchong black tea (see Note)
- 1/4 cup peanut oil or avocado oil, divided, plus more to coat wok
- 3 dried Szechuan er jing tiao chiles (see Note)
- 1 1/2 teaspoons Szechuan peppercorns (see Note)
- 1/2 teaspoon sansho peppercorns (see Note)
- 2 teaspoons ground cumin
- 1 tablespoon finely chopped garlic (about 3 garlic cloves)
- 2 teaspoons finely chopped peeled fresh ginger (from 1 [1-inch] piece)
- 1 tablespoon Shaoxing wine
- 1 1/2 tablespoons light soy sauce (such as Pearl River Bridge)
- 1 teaspoon granulated sugar
- 2 tablespoons fried shallots (such as Maesri)
- 1 teaspoon thinly sliced fresh Thai chile
- Thinly sliced scallions and fresh cilantro leaves, for garnish
