SPICY STIR FRY RECIPES

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SPICY SZECHUAN STIR-FRY RECIPE - FOOD NETWORK



Spicy Szechuan Stir-Fry Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 16

1 tablespoon Szechuan peppercorns
Salt
1 pound boneless, skinless chicken, pounded thin and cut into 1-inch thick strips
2 tablespoons canola oil
2 tablespoons ginger, minced
1 tablespoon garlic, minced
1 cup onions, julienned
1 cup broccoli florets
1/4 cup green peppers, julienned
1/4 cup red peppers, julienned
1/4 cup yellow peppers, julienned
1 cup shiitake mushrooms, sliced
2 tablespoons thin soy sauce
1/4 cup dry sherry
1 tablespoon chile paste
1/4 cup scallions, cut thinly on the bias

Steps:

  • Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.

SPICY BEEF & PEPPER STIR-FRY RECIPE: HOW TO MAKE IT



Spicy Beef & Pepper Stir-Fry Recipe: How to Make It image

Think of this stir-fry as your chance to play with heat and spice. I balance the beef with coconut milk and a spritz of lime. —Joy Zacharia, Clearwater, Florida

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 17

1 pound beef top sirloin steak, cut into thin strips
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced, divided
1/4 teaspoon pepper
3/4 teaspoon salt, divided
1 cup light coconut milk
2 tablespoons sugar
1 tablespoon Sriracha chili sauce
1/2 teaspoon grated lime zest
2 tablespoons lime juice
2 tablespoons canola oil, divided
1 large sweet red pepper, cut into thin strips
1/2 medium red onion, thinly sliced
1 jalapeno pepper, seeded and thinly sliced
4 cups fresh baby spinach
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro

Steps:

  • In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.

Nutrition Facts : Calories 312 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 641mg sodium, CarbohydrateContent 15g carbohydrate (10g sugars, FiberContent 2g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

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