In a blender, puree the sauce with the peanut butter, 1tablespoon of sesame oil, 1 tablespoon of vinegar, choppedginger, garlic and the remaining 1/4 teaspoon of Sichuanpeppercorns.

6. scallions including green tops, chopped.In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until they are golden brown, about 5 minutes.

Or toast the pine nuts in a 350° oven for about 8 minutes..In a small glass or stainless-steel bowl, whisk together the lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper.Add the oil slowly, whisking.. Bring a large pot of salted water to a boil.

Add the peas; cook until just barely tender, about 3 minutes.Using a slotted spoon or a strainer, transfer to a large bowl.

Add the rice to the water and cook until tender, about 15 minutes.

Drain, return to the pot, and cover to keep warm.."With a peach, you need to smell it and you can press it near where the stem has been attached to the tree.

Feel around there—it should be slightly soft there.".Next, you'll need to.

find the perfect wine.to accompany your peaches, which might prove a little trickier.