What Is Chili nam yuey and How Can I Use It?
Chili nam yuey rewards a little know-how: how to choose it, cook it, store it, and substitute in a pinch. Browse 7 recipes to cook with it.
- In Chinese:
- 辣椒南yuey
- British (UK) term:
- Chili nam yuey
- en français:
- chili nam Yuey
- en español:
- chile nam Yuey
Recipes using chili nam yuey
There are 7 recipes that contain this ingredient.
Steamed Bread-Crumb-Coated Pork Intestines
Pork intestines marinated with soy sauce, ginger, and chili, coated in bread crumbs, and steamed over sweet potato cubes. A traditional Chinese offal dish finished with hot sesame oil and scallions.
Cheng-Du Tender Chicken
Fiery Sichuan-style wok chicken with chili, fermented bean curd, and fresh ginger, simmered in stock and served over tender pea shoots. A 30-minute wok sensation.
Stir-Fried Shredded Beef with Fish-Flavored Sauce
Tender shredded beef wok-tossed in bold Sichuan fish-flavored sauce with crunchy water chestnuts, garlic, ginger, and chili. A quick Chinese stir-fry that's all heat, tang, and crunch.
Stir-Fried Diced Chicken with Peanuts
Diced chicken and cabbage get a fast flash-fry, then tossed with crushed peanuts, fresh chilies, and fermented chili bean curd for a fiery, nutty stir-fry that rivals your favorite Kung Pao.
Stewed Pork Intestine Over Wu-Ching Burner
A fiery Chinese hot pot of pork intestine, duck blood curd, and sour cabbage simmered in a chili-ginger broth with Sichuan peppercorns. Served bubbling over a tabletop burner.
Ma-Po's Pork Brains
Ma-po's pork brains is a traditional Sichuan offal stir-fry pairing silky poached pork brains with crispy ground pork, chili nam yuey, ginger, and Shaoxing wine. A regional classic for adventurous eaters.
Ma-Po's Bean Curd
Ma-po tofu, silky bean curd and ground pork simmered in a fiery sauce of fermented chili and ginger, thickened glossy and finished with sesame oil and scallion. The Sichuan classic, hot, spicy and tender.
