Szechuan Mushroom Stir Fry Recipes

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.

Steps:

• Whisk together soy sauce, rice wine vinegar, sesame oil, honey, cornstarch and Sriracha in a small bowl; set aside.
• Cut green onions into 2-inch pieces, keeping white and green parts separated.
• Heat peanut oil in a large wok over high heat. Add celery and onion wedges and stir-fry, stirring constantly, 3 to 4 minutes. Add shiitake mushrooms, beech mushrooms, and white parts from green onions, stirring constantly for 3 to 4 minutes. Mix in enoki mushrooms, green parts from green onions, garlic, and ginger, and stir-fry for 2 more minutes.
• Move vegetables to one side of the wok. Whisk sauce ingredients to combine, then pour sauce into the wok. Stir into vegetables and cook until sauce thickens, about 1 minute. Remove from heat and serve immediately.

Steps:

• Sprinkle the mushrooms with Cajun seasoning and squirt them with the lemon juice.
• Heat oil in wok or skillet.
• Cube the mushrooms and add them to the skillet.
• Stir fry for 2-3 minutes.
• Add the Szechuan sauce.
• Stir thoroughly to incorporate the sauce.
• Add spaghetti noodles when the mushrooms are browned.
• Transfer to plate when noodles are heated through.
• Top with cubed avocado.

Steps:

• Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
• In a wok or large saute pan, heat canola oil over high heat to almost smoking. While stirring constantly, 1 at a time, add in the peppers and onions, followed by the squash, zucchini, eggplant, garlic, ginger, sesame oil, and teriyaki sauce. Cook for about 2 minutes and then add in the remaining ingredients and seasonings, except for the snow peas. Cook about 2 minutes more. Stir in snow peas when done and remove from heat. Serve immediately garnished with kimchee, if desired.

Steps:

• While beef is still partially frozen, trim away excess fat and slice thinly.
• Whisk together marinade and pour over beef in a ziplock bag; refrigerate several hours or overnight.
• Whisk together sauce in a small bowl and keep nearby.
• Heat oil in a wok over high heat, stir-fry beef with marinade, mushrooms and onions until cooked through.
• Add sauce to wok, and cook, stirring, until sauce thickens.
• Serve stir-fry with steamed rice if desired.