SZECHUAN PORK AND BROCCOLI
I devised this recipe years ago to use up some leftover pork. Nowadays, we don't wait for leftovers! The spicy dish is easy to prepare, and in addition to broccoli, you can use almost any combination of fresh vegetables.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.
Nutrition Facts :
SPICY SZECHUAN PORK STEW
Make and share this Spicy Szechuan Pork Stew recipe from Food.com.
Provided by ckambic
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork into l inch cubes and coat with about 3 Tbsp flour.
- Brown pork thoroughly in hot oil in a dutch oven over medium-high heat.
- Stir in soy sauce, sherry, garlic, ginger, red pepper, fennel, white parts of green onions, and 1 1/2 cups water.
- Cover pan and bring to boil.
- Reduce heat and simmer 30 minutes.
- Add carrots, cover and simmer 30 minutes longer, or until pork and carrots are tender.
- Meanwhile, blend 1/4 cup water and 2 Tbsp flour.
- Set aside.
- Stir green onion tops into pork mixture and simmer 1 minute.
- Add flour-water mixture and bring to boil.
- Cook and stir until mixture is slightly thichened.
- Serve over rice or noodles.
Nutrition Facts : Calories 717.2, Fat 52.8, SaturatedFat 16.8, Cholesterol 161.2, Sodium 1191.6, Carbohydrate 8.3, Fiber 1.9, Sugar 3, Protein 40.7
SPICY SICHUAN NOODLES
This recipe for spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a weeknight, yet loaded with complex flavors and textures.
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a wok or heavy skillet over medium heat. Add the peppercorns and stir-fry for about 5 minutes until they brown slightly and start to smoke. Remove them from the heat and allow them to cool, then grind them. Set aside.
- Combine the pork, 1 tablespoon of the soy sauce and 1 teaspoon of the salt and mix well. Heat a wok or skillet, add the oil and when the oil is hot, deep-fry the pork, stirring it with a spatula to break up the pieces. When the pork is crispy, about four minutes, remove it with a slotted spoon and drain it on paper towels.
- Pour off all but two tablespoons of the oil. Put a pot containing 3 to 4 quarts of water on the stove and bring to a boil.
- Reheat the wok with the remaining oil and stir-fry the garlic, ginger and scallions for 30 seconds, then add the sesame paste, the remaining soy sauce and salt, the chili oil and chicken stock. Simmer for four minutes. Return the pork to the pan and stir.
- Cook the noodles in the boiling water two minutes if they are fresh, five minutes if they are dried (if using spaghetti, cook according to package directions). Drain in a colander. Transfer them to a serving bowl or individual bowls. Ladle on the sauce and top with the fried pork mixture. Sprinkle with the ground Sichuan peppercorns and serve.
Nutrition Facts : @context http, Calories 1109, UnsaturatedFat 61 grams, Carbohydrate 69 grams, Fat 82 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 16 grams, Sodium 799 milligrams, Sugar 4 grams, TransFat 0 grams
SZECHUAN PORK
Make and share this Szechuan Pork recipe from Food.com.
Provided by Nimz_
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blend 2 tablespoon soy sauce and cornstarch in medium bowl.
- Add pork, tossing to coat well.
- Blend remaining soy sauce and sherry in small bowl and set aside.
- Cook and stir crushed red pepper in butter in large skillet over medium heat until pepper turns golden brown.
- Add pork mixture.
- Cook and stir for 5 to 7 minutes or until pork is no longer pink.
- Remove pork from skillet and set aside.
- Add red pepper, green onions and ginger to same skillet.
- Cook and stir for 3 minutes or until tender-crisp.
- Return pork to skillet with sherry mixture and cook for 2-3 minutes more, stirring constantly until pork is cooked.
- Serve over rice.
More about "spicy szechuan cooked pork recipes"
SZECHUAN PORK STIR FRY - WHAT A GIRL EATS
From whatagirleats.com
5/5 (3)Total Time 40 minsCategory EntreeCalories 523 per serving
- Combine marinade ingredients and chicken in a bowl and chill while preparing remaining ingredients.
- Heat 2 Tablespoons oil in a wok or large skillet over a medium-high heat. Add pork and marinade and stir-fry 5-6 minutes or until pork is done. Set aside.
- Heat 1 Tablespoon oil in wok and stir-fry onion, bell pepper and stir-fry 2-3 minutes. Add garlic, ginger and chile paste, stir-fry 15-20 seconds. Add sauce mixture and cook additional minute or two or until thick, stirring constantly.
TWICE COOKED PORK: CHINESE SICHUAN RECIPE - THE WOKS …
From thewoksoflife.com
4.8/5 (24)Total Time 45 minsCategory PorkCalories 578 per serving
- In a medium pot, bring 2 quarts of water to a boil. Add the whole piece of pork belly and the ginger, and bring the pot to a boil again. Lower the heat and simmer for 30 minutes, until the pork is tender and cooked through. Remove the pork from the pot and run it under cold running water for about a minute. Set aside.
- While the pork is cooling, prepare all the other ingredients. Once you are ready to cook (don't do this in advance, or the pork will dry out), thinly slice the pork belly (slices should be about 1/8 inch thick).
- Heat your wok over high heat until just starting to smoke. Add 1 tablespoon of oil and sear the pork, until you get a light caramelization, about 90 seconds. Turn the heat to medium-low and scoop out the pork. Add another tablespoon of oil to the wok.
- Add the spicy broad bean paste to the wok and let it fry in the oil for about 30 seconds to bring out the flavor and color. The color should be red; pay attention to the heat to avoid burning.
SZECHUAN BEEF (BETTER THAN TAKEOUT!) - CHEF SAVVY
From chefsavvy.com
TWICE COOKED PORK-SZECHUAN PORK STIR FRY - CHINA …
From chinasichuanfood.com
SPICY SZECHUAN GARLIC PEPPER PORK STIR FRY - THE …
From thegardeningcook.com
SIZZLIN' SPICY SZECHUAN STIR-FRY - GIMME SOME OVEN
From gimmesomeoven.com
DAN DAN NOODLES (SPICY SICHUAN NOODLES) | RECIPETIN EATS
From recipetineats.com
SHUI ZHU PORK- SZECHUAN PORK IN SPICY BROTH - CHINA …
From chinasichuanfood.com
{SZECHUAN-STYLE} EASY PORK STIR FRY RECIPE - BELLY FULL
From bellyfull.net
SZECHUAN GREEN BEANS WITH GROUND PORK RECIPE | MYRECIPES
From myrecipes.com
SPICY SZECHUAN PORK MEATBALLS RECIPE | HELLOFRESH
From hellofresh.co.uk
TWICE COOKED PORK RECIPE (HUI GUO ROU)- HOW TO COOK SZECHUAN …
From tasteasianfood.com
SZECHUAN PORK AND EGGPLANT + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
SZECHUAN SPICY PORK RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
SZECHUAN PORK RECIPE | MYRECIPES
From myrecipes.com
COOKING SICHUAN CUISINE TIPS AND ADVICE - THE SPRUCE EATS
From thespruceeats.com
PORK BELLY, CEVICHE AND SPICY SAUSAGE: FERDINAND ‘BUDGIE’ …
From theguardian.com
SPICY SZECHUAN PORK – SPICY PORK - BOSSKITCHEN.COM
From bosskitchen.com
SZECHUAN CHICKEN RECIPE | THE RECIPE CRITIC
From therecipecritic.com
7 PORK CHOP RECIPES, INCLUDING BASTED, FRIED AND SEARED
From washingtonpost.com
SPICY SICHUAN PORK NOODLES | RECIPETIN EATS
From recipetineats.com
You'll also love