Szechwan Treasure Sticks
- 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
- 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.
sesame seeds, coriander seeds, black peppercorns, peppercorns, tun pepper, regular, light brown sugar, garlic, sesame oil, portobello mushrooms, bamboo skewers
Taken from www.vegetariantimes.com/recipe/szechwan-treasure-sticks/ (may not work)