SZECHUAN OIL RECIPES

SZECHUAN BEEF | ALLRECIPES

Szechuan Beef | Allrecipes image

It is spicy! Serve with rice.

Provided by Allrecipes Member

Categories World Cuisine Asian Chinese

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 pound sirloin steak, cut into bite size strips
1 tablespoon soy sauce
2 teaspoons cornstarch
¼ teaspoon crushed red pepper
1 clove garlic, minced
2 tablespoons vegetable oil
3 cups fresh broccoli florets
2 small onions, cut into wedges
1 (8 ounce) can water chestnuts, drained
¼ cup chicken broth
½ cup peanuts

Steps:

Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 20 minutes.
Heat oil in wok or large skillet over high heat. Stir fry beef until no longer pink, 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in broth, and bring to a boil. Stir in peanuts, cook one minute more, and serve.

Nutrition Facts : Calories 306.2 calories, CarbohydrateContent 13.3 g, CholesterolContent 44 mg, FatContent 21.1 g, FiberContent 3.6 g, ProteinContent 17.9 g, SaturatedFatContent 5.4 g, SodiumContent 242.8 mg, SugarContent 3.4 g

SZECHUAN CHICKEN RECIPE - CHINESE.FOOD.COM

Szechuan Chicken Recipe - Chinese.Food.com image

Why go out for Chinese food when it is this easy? Serve with rice or Asian noodles. To slice the chicken thin, freeze for 20 minutes or so first or if you are using chicken from the freezer, slice before it is completely thawed. It isn't as hot as you would expect from "Szechuan"--if you want it spicy hot--add more crushed red chilies.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb skinless chicken breast half
2 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
2 teaspoons grated peeled fresh ginger
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
6 green onions, cut into 2-inch pieces
1 green pepper, cut into 1/2-inch pieces
1 red pepper, cut into 1/2-inch pieces
1/4 cup dry-roasted unsalted peanuts

Steps:

With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.
In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
In wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.
Add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.
With slotted spoon transfer vegetables to bowl.
Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.
Add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (I suggest cutting one of the larger pieces to make sure it is cooked through.).
Return vegetables to pan; heat through.
To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.

Nutrition Facts : Calories 302.8, FatContent 12.9, SaturatedFatContent 1.9, CholesterolContent 65.8, SodiumContent 584.3, CarbohydrateContent 10, FiberContent 2.5, SugarContent 3.6, ProteinContent 30.3

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