Sichuan flower pepper oil combines the spicy hotness of chili with the unique numbing sensation of flower pepper to give almost any dish an authetic Sichuan (Szechuan) flavour. It's very simple to make, taking only five or ten minutes - although flower pepper can be difficult to buy in some places.
October, 1999, was our first trip to Seoul. Almost as soon as we got into the city, we noticed the unbearably sour kimchi smell (fermented, pickled cabbage). We were feeling hungry after the flight from Taipei, but everywhere we looked, we couldn't avoid kimchi. Finally, we found a fried rice shop in a food court, so we could have some normal food.
Ingredients
Highest quality olive oil
Garlic, chillies, rosemary and basil or other herbs
1. Cauliflower, Broccoli, Carrot cut into pieces about 1cm wide and 2cm long.
2. Peppers cut into pieces about 1cm wide x 2cm long, Cherry tomatoes cut into half.
I learned this dish from the 'Naked Chef' by Jamie Oliver, but I apply the same idea not only to roasted squash, but also with other vegetables (particularly root vegetables), like radish, carrot, or sweet potato, zuccini and cucumber. These will add some very beautiful colours to this dish.
I ate similar things several times in cafeterias in Rome. But for a long time, I wasn't sure how to make them myself.
Sweet and sour sauce 
Sichuan flower pepper oil combines the spicy hotness of chili with the unique numbing sensation of flower pepper to give almost any dish an authetic Sichuan (Szechuan) flavour. It's very simple to make, taking only five or ten minutes - although flower pepper can be difficult to buy in some places.
