SICHUAN YUNNAN RECIPES

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YUNNAN RICE NOODLES SOUP | CHINA SICHUAN FOOD



Yunnan Rice Noodles Soup | China Sichuan Food image

A minced pork and pickled cabbage rice noodle soup developed from Yunnan small pot rice noodle soup. XiaoGuo rice noodle soup.

Provided by Elaine

Yield 2

Number Of Ingredients 12

1 cup minced pork
2 servings rice noodle
50 g Chinese chive (, cut into small sections )
50 g soy bean sprouts
1 middle size tomato (, finely chopped )
3 tbsp. vegetable cooking oil
100g pickled cabbage or mustard green (, chopped )
1400 ml water or stock (, around 6 cups)
2 cloves garlic (, chopped )
1 tsp. salt ( or to taste )
3 tbsp. light soy sauce (, divided )
chili oil for drizzling

Steps:

  • Soak dried rice noodle with cold water for at least 4 hours (recommend soaking it overnight).
  • Remove the hard ends of chive and then cut into long sections. Finely chop tomato and pickled mustard green.
  • Heat oil and then fry minced pork and chopped garlic until crispy and golden brown. Drizzle 1 tablespoon of light soy sauce and salt. Mix well and then transfer 1/2 of the minced pork out.
  • Place the pickled mustard green and tomatoes in, fry for 2-3 minutes until aromatic. Then pour in water. Remember to remove large foams after boiled
  • Add 2 tablespoon of light soy sauce and salt to season the soup. Then place the soaked rice noodles in. Cook for 2 minutes.
  • Add bean sprouts and and chives. Cook until the soup boils again. Transfer to serving pot.
  • Add the remaining minced pork and drizzle red oil. Serve hot!

Nutrition Facts : Calories 397 kcal, CarbohydrateContent 10 g, ProteinContent 14 g, FatContent 35 g, SaturatedFatContent 23 g, CholesterolContent 41 mg, SodiumContent 1993 mg, FiberContent 3 g, SugarContent 4 g, ServingSize 1 serving

BRAISED MUSHROOMS WITH CHILLIES AND SICHUAN PEPPER RECIPE ...



Braised mushrooms with chillies and Sichuan pepper recipe ... image

A deeply comforting vegetarian dish.

Provided by Tony Tan

Categories     

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield Serves 8

Number Of Ingredients 15

50 gm dried matsutake, soaked in 500ml hot water for 20 minutes (1 cup)
2 tbsp canola oil
2 garlic cloves, finely chopped
2 spring onions, thinly sliced
1 tbsp shredded ginger
4-5 dried long red chillies, seeds removed, thinly sliced
1 tsp Sichuan peppercorns, crushed
400 gm king oyster mushrooms, stems trimmed, cut into bite-sized pieces
100 gm fresh shiitake mushrooms, stems discarded
2 dried woodear mushrooms, soaked in hot water for 20 minutes, drained, sliced
125 ml clear rice wine (see note)
500 ml chicken or vegetable stock (2 cups)
2 tbsp light soy sauce
200 gm enoki, stems trimmed
1 tsp chilli oil, or to taste

Steps:

  • Strain matsutake soaking water into a bowl and set aside. Trim matsutake stems, squeeze dry and set aside.
  • Heat oil in a wok over medium-high heat, add garlic, spring onion and ginger and stir-fry for 10 seconds. Add chilli and Sichuan peppercorns and stir-fry until fragrant, taking care not to burn them (5-10 seconds). Add king oyster and shiitake mushrooms, stir-fry for 30 seconds, then add wood ear and matsutake mushrooms.
  • Increase heat to high, add rice wine and stir-fry until rice wine is absorbed. Add chicken stock, soy and reserved matsutake water, bring to boil, reduce heat to medium and stir occasionally until sauce is syrupy (10-15 minutes). Add enoki mushrooms and cook until just tender (2 minutes). Stir in chilli oil and serve hot.

Nutrition Facts : ServingSize Serves 8

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