Szechuan Guacamole

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Szechuan Guacamole to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Szechuan Guacamole, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Makes about 1 cup
• Ingredients:
• 1 large ripe avocado, pitted and peeled
• 1 clove garlic, minced or pressed
• 1/2 teaspoon minced ginger
• 1/4 teaspoon five-spice powder
• 1/4 to 1/2 teaspoon Sichuan hot bean sauce or
• Oriental chili paste
• 1/2 teaspoon sesame oil
• 1/2 teaspoon soy sauce
• 1 teaspoon lemon juice
• 2 tablespoons chopped cilantro
• salt
• 1 teaspoon sesame seeds, toasted
• 2 tablespoons diced tomato or red bell pepper
• 2 tablespoons finely chopped red onion

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Directions: Place peeled avocado on a rimmed plate with garlic, ginger, five-spice powder, hot bean sauce, sesame oil, soy sauce, lemon juice, and cilantro

Step 2: Technique & Execution

Coarsely mash avocado with a fork or potato masher, incorporating seasonings

Step 3: Technique & Execution

Add salt to taste

Step 4: Technique & Execution

Serve with shrimp chips.