SZECHUAN PORK 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.

PORK AND CABBAGE STIR FRY - CHINA SICHUAN FOOD



Pork and Cabbage Stir Fry - China Sichuan Food image

Amazing pork and cabbage stir fry with a dry pot method

Provided by Elaine

Categories     Side Dish

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 3

Number Of Ingredients 10

100 g pork belly (skin removed and sliced)
5 large leaves of cabbage (washed, hand shredded and completely drained)
4 garlic cloves (sliced)
1 small chunk of ginger (sliced)
4 fresh Thai peppers (cut into small circles)
3 green onions (cut into small sections and separate green parts and white part)
1 tbsp. light soy sauce
1/4 tsp. salt
1/2 tsp. sugar
1/2 tbsp. sesame oil

Steps:

  • Spread a very little amount of oil in wok and fry the pork belly until cured and browned. Move them to one side of the wok.
  • Place garlic, ginger, scallion white and Thai peppers. Fry for half minutes until aromatic.
  • Add cabbage in, make a quick stir fry, then add light soy sauce, salt and sugar. Mix in sesame oil too. Serve hot.

Nutrition Facts : Calories 224 kcal, CarbohydrateContent 6 g, ProteinContent 5 g, FatContent 20 g, SaturatedFatContent 7 g, CholesterolContent 24 mg, SodiumContent 455 mg, FiberContent 1 g, SugarContent 3 g, ServingSize 1 serving

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