SZECHUAN SPICE MIX RECIPES
SICHUAN SEASONING | CHRISTOPHER KIMBALL’S MILK STREET
To toast the Sichuan peppercorns, heat them in a small, dry skillet over medium until fragrant, about 2 minutes. Transfer to a bowl and let cool, then finely...
Provided by 177MILKSTREET.COM
Total Time 10 minutes
Yield 1/4 cup
Number Of Ingredients 3
SPICY SCREAMIN’ SZECHUAN STIR FRY RECIPE - CHINESE.FOOD.COM
This was the other main dish at my Chinese New Year's party. Several guests declined a second chopstick load and requested large amounts of water, others went back for thirds. Depends on how much you treasure the continued existence of your taste buds...and don't be scared by the long ingredients list, they're all simple and easy. Serve this alongside something savory, follow with something cool and sweet, and vary the marinade and number of chilies according to taste. I used long, skinny 'pyro peppers' in this version. Oh, and try to resist the temptation to turn the heat down -- high heat is important to a quick stir fry, though it does make the chilies and chili oil quite pungent.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 6 serving(s)
Number Of Ingredients 29
Steps:
- Mix together the diced chilies, soy sauce, chili garlic paste, vinegars, and honey until well blended.
- Add the szechuan seasoning, ginger, cayenne, and garlic.
- Stir to mix.
- Add the oils, mix, and then water down to desired spiciness.
- Marinate the seitan / chicken / tofu for at least 2 hours, preferably 4-6.
- Shake or turn occasionally to ensure even flavor distribution.
- Heat the oil in your wok.
- Add scallions, garlic, and chilies and stirfry to season, 1-2 minute
- Turn on the fan above your stove.
- Trust me.
- Add the marinated chicken and about 1/3 of the sauce.
- Saute on high heat for 5-10 minutes.
- Add carrots, water chestnuts, and celery; stir fry for 4-5 minutes.
- Add 1/3 more of the marinade sauce.
- Add broccoli, bamboo shoots, mushrooms and bell peppers.
- Saute for 3-5 minutes.
- If you desire, thicken the remaining marinate sauce with 2 tsp cornstarch and stirfry for an additional 1-3 minutes after adding.
- Serve over hot whole wheat spaghetti (trust me, this works) or brown rice.
Nutrition Facts : Calories 165.7, FatContent 5.8, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 1223, CarbohydrateContent 23.5, FiberContent 4.5, SugarContent 11.7, ProteinContent 6.6
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SICHUAN SEASONING | CHRISTOPHER KIMBALL’S MILK STREET
To toast the Sichuan peppercorns, heat them in a small, dry skillet over medium until fragrant, about 2 minutes. Transfer to a bowl and let cool, then finely...
From 177milkstreet.com
Total Time 10 minutes
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Total Time 10 minutes
See details
SPICY SZECHUAN STIR-FRY RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 27 minutes
Category main-dish
Cuisine asian
Reviews 4.4
Total Time 27 minutes
Category main-dish
Cuisine asian
- 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.
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SPICY SCREAMIN’ SZECHUAN STIR FRY RECIPE - CHINESE.FOOD.COM
This was the other main dish at my Chinese New Year's party. Several guests declined a second chopstick load and requested large amounts of water, others went back for thirds. Depends on how much you treasure the continued existence of your taste buds...and don't be scared by the long ingredients list, they're all simple and easy.
Serve this alongside something savory, follow with something cool and sweet, and vary the marinade and number of chilies according to taste. I used long, skinny 'pyro peppers' in this version. Oh, and try to resist the temptation to turn the heat down -- high heat is important to a quick stir fry, though it does make the chilies and chili oil quite pungent.
From food.com
Reviews 5.0
Total Time 1 hours
Calories 165.7 per serving
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Reviews 5.0
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- Serve over hot whole wheat spaghetti (trust me, this works) or brown rice.
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