Szechuan Nuts Recipes
SZECHUAN NOODLES
Steps:
- Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
- Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.
SCZECHUAN NOODLES
Steps:
- Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
- Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.
SZECHUAN NOODLES
Make and share this Szechuan Noodles recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place the garlic and ginger in a food processor fitted with a steel blade.
- Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers.
- Puree the sauce.
- Add a splash of oil to a large pot of boiling salted water and cook the spaghetti until just done, not soft.
- Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce.
- Add the red and yellow bell peppers and scallions; toss well.
- Serve warm or at room temperature.
- The remaining sauce may be added, as needed, to moisten the pasta.
- Enjoy!
SZECHUAN CHICKEN WITH CASHEW NUTS
Typically Chinese in origin, this dish has also been served as Thai and Singaporean fare in a lot of restaurants worldwide. A lot or recipes online produce a pale-looking and bland finished product. This recipe is restaurant-grade. The secret is the hoisin sauce, which adds seasoning and a certain degree of sweetness to the dish. There are two different varieties of chili peppers used- the traditional hot pepper, which introduces the spicy Schezuan character of the dish, and the long, dried, semi-spicy, semi-sweet pepper (sorry about the description, but do not confuse this with green pepper), which adds spice and some sweetness. The chicken is fried with the skin to add flavor, and is cooked independently . This retains the crunchiness of the chicken pieces even after cooking.
Provided by mfores1
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Dice the chicken breast into ½ inch pieces, dip each piece in egg white, then in cornstarch mixed with a pinch of salt. Fry the chicken pieces in a wok with heated oil until golden brown. Drain the fried pieces of chicken and set aside.
- Fry the cashew nuts in moderately-hot oil until lightly brown and crunchy. Canned or packed cashew nuts will do.
- Slice the long dried peppers into small circumferential pieces, and chop the hot red peppers into finer pieces.
- In a separate small bowl, mix the soy sauce, salt, sugar, vinegar, and sesame oil.
- Heat 4 tablespoons of oil in a wok, add the chopped garlic, all of the sliced red peppers, the spring onions. ~Stir fry for 3 minutes.
- Add the chicken and the cashew nuts.
- Pour the contents of the small bowl containing the mixed sauce - soy sauce, sesame oil, etc. (step number 4). Add the rice wine.
- Add 3 tablespoons of the Hoisin sauce, and stir fry over high heat for another 2 minutes, then serve.
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5/5 (8)Category SnackCuisine ChineseTotal Time 1 hr 20 mins
- Cover peanuts with warm water. Let soak for 30 minutes to 4 hours. Peel and discard the skin. Drain and pat dry peanuts with paper towel.
- Add peanuts into a wok and oil to cover. Turn on medium heat. Cook until the peanuts start to sizzle. Turn to medium low heat. Cook and stir occasionally until the surface turns pale yellow. Transfer peanuts using a colander onto a plate layered with paper towels. Remove extra oil from the wok and reserve just 1 teaspoon.
- (Optional) Add chili peppers and Sichuan peppercorns into the same wok. Cook and stir until fragrant.
TOP 9 CHINESE SICHUAN RECIPES - THE SPRUCE EATS
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- Kung Pao Chicken. This is the popular dish made with chicken, peanuts, and hot chiles, that is named after a generic government official or kung pao. Feel free to turn the heat up or down on this dish by adjusting the amount of chiles used.
- Mapo Tofu (Mapo Doufu) Tofu and a bit of ground meat are dressed up with spicy seasonings in this popular dish. The name mapo doufu means "old pockmarked grandmother bean curd" in honor of the old woman who is reputed to have invented the dish.
- Hot and Sour Soup. Unlike other Szechuan recipes, this popular soup gets its heat from white pepper (the sour comes from vinegar). Tofu adds extra protein to this warming soup that is reputed to be good for colds.
- Chinese Green Beans. This popular Szechuan dish is a staple at many Chinese restaurant buffets. Instead of chili paste, feel free to add 4 to 6 small dried red chilis if desired.
- Twice Cooked Pork (Hui Guo Rou) In this Szechuan dish, pork is first simmered in a broth of water, rice wine, and ginger and then stir-fried along with vegetables like leeks and red bell pepper, chili paste, sweet bean paste, and dark soy sauce.
- Crispy Szechuan Beef (Gan Bian Niu Rou Si) This recipe uses a technique known as "dry-frying" where the beef is fried for several minutes, making it extra chewy and crispy.
- Chicken With Orange Peel. Poultry and citrus are a popular combination in western China. The linking of hot chiles with Szechuan peppercorn produces the "numbing fire" that gives the cuisine its fiery reputation.
- Bang Bang Chicken (Bang Bang Ji) Sweet, sour, and salty come together in this popular dish, also known as strange flavor chicken. Chunky peanut butter can be used in place of sesame paste.
- Spicy Szechuan Eggplant. Eggplant and ground pork are stir-fried with chile paste and other seasonings in this spicy Szechuan recipe. For a vegetarian version, leave out the ground pork and increase the amount of eggplant.
12 MOST POPULAR SICHUAN FOODS, FAMOUS DISHES - CHINA
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- Kung Pao Chicken. Chinese Name: 宫保鸡丁 gōng bǎo jī dīng. Flavor: sweet, sour and spicy. Cook Method: stir-fry. Kung Pao Chicken is a famous Sichuan dish known in globe.
- Ma Po Tofu. Chinese Name: 麻婆豆腐 má pó dòu fu. Flavor: spicy and pungent. Cook Method: fry, boil. Ma Po Tofu, sautéed tofu in hot and spicy sauce, is one of the traditional Sichuan dishes.
- Sichuan Hot Pot. Chinese Name: 四川火锅 sì chuān huǒ guō. Flavor: hot and spicy. Cook Method: boil. Sichuan hot pot is one of the best Sichuan food. Smelling of the red oil hot pot soup, people get mouth-watering already.
- Dandan Noodles. Chinese Name: 担担面 dàn dàn miàn. Flavor: spicy and chewy. Cook Method: boil, dress with sauce. Dandan noodles is a famous local pasta snacks selling on the streets in the past in Sichuan.
- Fish Flavored Shredded Pork. Chinese Name: 鱼香肉丝 yú xiāng ròu sī. Flavor: sweet, spicy and sour. Cook Method: stir-fry. Fish Flavored Shredded Pork is known for its artificial fish flavor created by various seasonings with no fish inside.
- Sliced Pork in Hot Chili Oil. Chinese Name: 水煮肉片 shuǐ zhǔ ròu piàn. Flavor: spicy, pungent, and hot. Cook Method: boil. Sliced Pork in Hot Chili Oil is a famous home-cooked Szechuan food.
- Sliced Fish in Hot Chili Oil. Chinese Name: 水煮鱼 shuǐ zhǔ yú. Flavor: spicy, pungent, and hot. Cook Method: boil. Boiled fish was first popular in Chongqing.
- Twice-cooked Pork. Chinese Name: 回锅肉 huí guō ròu. Flavor: salty and spicy. Cook Method: boil and quick-fry. Twice-cooked pork is not that spicy like Sliced Pork in Hot Chili Oil.
- Sliced Beef and Ox Organs in Chili Sauce. Chinese Name: 夫妻肺片 fū qī fèi piàn. Flavor: spicy and pungent. Cook Method: dress with sauce. It is a famous Sichuan food, created by a couple.
- Diced Chicken with Chili. Chinese Name: 辣子鸡丁 là zǐ jī dīng. Flavor: spicy, crispy and tender. Cook Method: fry. In addition to the chicken, chili is used as the main ingredient rather than seasonings, which fully reflects the characteristics of Chuan cuisine.
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The amazing variety of foods, spices and climates have led to many distinct styles of Chinese cuisine. Szechuan cuisine, originating in a steamy, sub-tropical climate, includes smoked, pickled and spiced foods, as well as foods spiced with a heavy hand for both preservation and flavor. While the Szechuan pepper, a fruit that grows in the Chongging …
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