Sichuan Vegetable Shaokao (Kao Sucai 烤素菜)
The Mala MarketIngredients
Vegetables and Meat Substitutes (use 1½–2 pounds per person)
- potatoes, peeled
- lotus roots, peeled
- zucchini
- bell pepper
- corn
- green beans, ends trimmed
- enoki mushrooms
- king oyster mushrooms
- Chinese chives
- cauliflower and/or broccoli
- five spice or smoked pressed tofu
- konjac
Seasonings (per pound of ingredients):
- 2 tablespoons vegetable oil
- 1–2 teaspoons Mala Market Shao Kao BBQ Spice (any flavor; or homemade version; see below)
Homemade Shaokao Spice Mix (optional—per pound of ingredients)
- 1 tablespoon white sesame seeds
- 1 teaspoon cumin seeds
- ½ teaspoon Sichuan peppercorns (preferably da hong pao)
- 2 teaspoons Sichuan ground chilies
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon five spice powder
- ⅛ teaspoon msg
Shaokao Brushing Sauce (optional—per pound of ingredients)
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce (or vegan oyster sauce)
- 2 cloves of garlic, finely chopped
- 1 teaspoon granulated sugar
- ½ teaspoon Mala Market Shao Kao BBQ Spice (or homemade)
- ¼ teaspoon five spice powder
Instructions
Prepare the Vegetables Skewers
- Soak wooden or bamboo skewers in water for at least 30 minutes while slicing and cutting the vegetables.
- Peel potatoes and lotus roots and thinly slice them with a knife or mandoline. Put the skewers through each slice twice, poking from above and then coming back up from below, like you're sewing, for stability. (Lotus roots can also be skewered through their natural holes in this manner.)
- Thinly slice zucchini and skewer the same way as the potato.
- Cut bell peppers into bite-sized pieces and skewer the cubes.
- Cut or break corn cobs into smaller pieces and skewer each lengthwise through the cob.
- Cut green beans into 2-inch segments and skewer each one perpendicularly through the middle.
- Trim off the root base of enoki mushrooms, keeping the stems connected. Put two skewers through the stem end for stability. (Alternatively, you can grill them in aluminum pans.)
- Thinly slice king oyster mushrooms lengthwise, and skewer each slice in the same method as the potato.
- Cut or break cauliflower and/or broccoli into smaller florets, and skewer each one through the stem.
- Form each bunch of chives into tight wheels and skewer each wheel, poking the tip of the skewer through all the wrapped layers of chives. (Alternatively, you could leave the chives long and skewer them through their stem ends, using two skewers, or grill them in aluminum pans.)
- Separate slabs of pressed tofu and skewer each one, following the method used for potato slices. (If your pressed tofu comes in blocks, slice it into thick rectangular slabs first.)
- Slice konjac into 3.5-inch-long, 1-inch-wide rectangular slabs. Run the skewer in and out of each slab twice or even three times, depending on how large it is.
If Making a Spice Mix (Optional)
- Toast the sesame, cumin and peppercorns in a dry pan until fragrant and golden (6–8 minutes). Cool everything and grind it coarsely with a spice grinder or a mortar and pestle. Mix in the ground chilies, white sugar, salt, five spice powder and msg, and combine well.
If Making a Brushing Sauce (optional)
- Combine all the sauce ingredients in a small bowl and mix well.
Cook the Skewers
- Prepare the grill for medium-high heat. Brush the skewered vegetables lightly with oil on both sides.
- Grill the skewers over indirect heat, turning often and brushing them with more oil if they start to dry out. When the ingredients are almost cooked, sprinkle them with shaokao spice on both sides, then finish grilling. Alternatively, if using the brushing sauce on the thicker ingredients, brush the sauce on both sides evenly before grilling them and skip the step of applying a spice mix part-way through cooking as it’s already mixed into the sauce.