Fly By Jing Sichuan Chili Crisp

This chili sauce is enhanced with preserved black beans, mushroom powder, sesame oil and garlic for a complete flavor profile. The crispy bits of chili, the namesake ingredient of this dish, provide bursts of contrasting texture, making it an ideal tableside topping for stir fries, soups, braises and more.

[/description-break] Ingredients [/title]Ingredients: Non-GMO Rapeseed oil, Non-GMO Soybean oil, Dried Chili Pepper, Fermented Black Bean, Garlic, Sesame Oil, Salt, Shallots, Mushroom Powder, Ginger, Seaweed, Sichuan Pepper, Spices
Allergens: Gluten free and vegan [/accordion] Specifications [/title]Net Weight: 6 ounces [/accordions-break] Straight out of Chengdu, one of China’s most famous food cities, this moderately spicy chili sauce blends a variety of Chinese dried chilies with a hint of numbing Sichuan peppercorns for the characteristic Sichuan mala (hot and numbing flavor profile). [/banner_heading] Floral, citrusy Sichuan peppercorns are technically not a peppercorn at all, but a type of prickly ash. The peppercorns usually require toasting and grinding before use, but this convenient oil makes life far easier. [/banner-text-break] We use it as a hot sauce at the table to enhance stir fries and vegetables, or use a spoonful of the oil to fry eggs and vegetables or sear a steak or salmon fillet. Its particularly good with steamed fish and it can work wonders on steamed broccoli too—just add sliced scallions and sesame seeds. [/how-to-use-break] It might sound a little wild, but we love this sauce smeared into a grilled cheese or fried egg sandwich. Frankly, there’s little the sauce doesn’t improve.