SCHEZWAN FOOD RECIPES

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SZECHUAN SAUCE RECIPE - FOOD.COM



Szechuan Sauce Recipe - Food.com image

Make and share this Szechuan Sauce recipe from Food.com.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons dry sherry
1 1/2 tablespoons minced peeled ginger
2 garlic cloves, minced
1/2 teaspoon dry crushed red pepper
1/2 cup canned low sodium chicken broth
2 teaspoons cornstarch
1 1/2 tablespoons soy sauce
1 tablespoon asian chili-garlic sauce
1 teaspoon sugar

Steps:

  • Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce and sugar in a pan and warm to near boiling.
  • Combine broth and cornstarch in small bowl; stir to dissolve cornstarch.
  • Stir the cornstarch mixture into the soy mixture. Stir until thickened.

Nutrition Facts : Calories 33.2, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 387.4, CarbohydrateContent 5.2, FiberContent 0.4, SugarContent 1.4, ProteinContent 1.6

SZECHUAN NOODLES RECIPE - CHINESE.FOOD.COM



Szechuan Noodles Recipe - Chinese.Food.com image

Make and share this Szechuan Noodles recipe from Food.com.

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 17

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry wine vinegar (or try 1/8 balsamic vinegar,1/8 red wine vinegar)
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon fresh ground black pepper
1/8 teaspoon ground cayenne pepper
1 lb spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
5 scallions, sliced diagonally (white and green parts)

Steps:

  • Place the garlic and ginger in a food processor fitted with a steel blade.
  • Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers.
  • Puree the sauce.
  • Add a splash of oil to a large pot of boiling salted water and cook the spaghetti until just done, not soft.
  • Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce.
  • Add the red and yellow bell peppers and scallions; toss well.
  • Serve warm or at room temperature.
  • The remaining sauce may be added, as needed, to moisten the pasta.
  • Enjoy!

Nutrition Facts : Calories 815.3, FatContent 44.5, SaturatedFatContent 6.8, CholesterolContent 0, SodiumContent 1464.2, CarbohydrateContent 85.3, FiberContent 7, SugarContent 17.3, ProteinContent 22.5

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