SPICY SZECHUAN STIR-FRY RECIPE - FOOD NETWORK
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
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
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
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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