SPICY SZECHUAN STIR-FRY
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.
SHUI ZHU YU (SICHUAN BOILED FISH)
Shui Zhu Yu is one of the most common Sichuan fish dishes. 'Shui Zhu' is also one of the most famous Sichuan cooking styles. Its essential ingredient is Sichuan bean sauce. 'Shui' means water. 'Zhu' means boil. You might have also heard about 'Shui Zhu Niu Rou' which uses beef in place of fish. You may use 2 cups of soy bean sprouts to substitute for the celery and Napa cabbage stem. Cod is also a good substitute for basa. Enjoy the fish and I wish you 'Nian Nian You Yu'--Happy New Year!
Provided by Tao,RN
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 2
Number Of Ingredients 15
Steps:
- Stir the egg white, cornstarch, white pepper, and egg white together in a bowl; add the basa and mix to coat. Set aside and allow to marinate at least 15 minutes.
- Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir the peppercorns and dried chile peppers in the hot oil until they turn a very dark red (they will look almost black, so be careful not to burn the chiles). Remove the dried chili peppers and peppercorns from the skillet. Mince the chile peppers. Mash the peppercorns finely; set aside.
- Return the skillet to the medium heat and add 1 tablespoon vegetable oil and the bean sauce; cook and stir the bean sauce with the oil until the mixture turns red. Stir the water into the sauce, increase heat to high and cook until the sauce simmers. Remove the ginger slices from the marinating fish and add to the boiling sauce; cook the fish at a boil until the flesh turns white.
- Divide the celery and cabbage between two soup bowls. Pour the fish and sauce over the celery and cabbage. Top with the garlic, peppercorns, and chile peppers.
- Heat 1 tablespoon olive oil in a skillet over high heat until it just begins to smoke; carefully pour the hot oil over the garlic, peppercorns, and chile peppers. Garnish each portion with cilantro to serve.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 10.5 g, Cholesterol 39.5 mg, Fat 20.4 g, Fiber 2.9 g, Protein 17.8 g, SaturatedFat 3.7 g, Sodium 445.5 mg, Sugar 2.7 g
SZECHUAN BEEF
Not authentic at all, but good! I cannot recall where I found this recipe but it has been a favorite over the years. It has great flavor and is fast to put together...perfect for week night meals!
Provided by Michelle S.
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut beef into thin slices (I do this when slightly frozen for more ease).
- Mix soy sauce, chili sauce, sherry, cornstarch, ginger, and pepper flakes in a small bowl. Set aside.
- Heat 1 T. oil in a wok. Add garlic and onions, stir fry 1 minute.
- Remove to a bowl with a slotted spoon. Add remaining oil to wok.
- Add meat a 1/3 at a time, stir frying until it loses it's red color.
- Place in bowl with onions.
- Add chili mixture to wok, heat until bubbly hot. Stir in meat and onion mixtures, stirring until sauce coats meat and onions and is warmed through.
- Serve over rice.
SZECHUAN FISH
Very tasty easy dish. You can use other seafood in this same sauce just be careful if you are doing prawn, that you don't over cook them. Marinate them in the sauce, remove and cook in the wok for 3 minutes,remove from wok, cook sauce and put the prawns in for about 1 more minute
Provided by Bergy
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a wok brown the fish on all sides with the green onion& garlic.
- Combine remaining ingredients and pour over the fish.
- Cover& cook on low heat for 20 minutes.
Nutrition Facts : Calories 157.7, Fat 2.1, SaturatedFat 0.5, Cholesterol 42.6, Sodium 920.7, Carbohydrate 3.5, Fiber 0.5, Sugar 0.6, Protein 26.5
SZECHUAN BEEF
Steps:
- Mix the sliced beef with soy sauce, cooking wine, and cornstarch and set aside. Heat the wok and 4 tablespoons of vegetable oil. Stir-fry the garlic and jalapeno pepper until fragrant, about 1 minute. Add the beef and the sauce ingredients and stir-fry over high heat just until the beef is no longer pink on the outside, about 2 to 3 minutes. Add the green onions during the last 1 minute of cooking.
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- Whisk egg white, wine, cornstarch, grated ginger, salt, white pepper (if using), and 1 tsp. ground Sichuan peppercorns in a medium bowl. Thinly slice fish fillets on a diagonal into ¼" slices and place in bowl with marinade. Toss to coat and let sit 30 minutes while you make the broth.
- Heat 1 Tbsp. oil in a large wok or deep-sided skillet over medium-high. Add celery and bean sprouts and stir-fry, stirring constantly, until crisp-tender, about 1 minute. Transfer to a large deep bowl.
- Remove seeds from 6 dried chiles and cut crosswise into ¼" pieces. Pour 1 Tbsp. oil into same wok and heat over medium-high. Add coarsely chopped garlic, sliced ginger, sliced dried chiles, 6 whole dried chiles, 1 tsp. whole Sichuan peppercorns and cook, stirring, until fragrant, about 1 minute. Add bean paste and cook, stirring, until fragrant, about 1 minute. Pour in stock and add remaining 1 tsp. ground Sichuan peppercorns. Bring to a boil. Reduce heat to medium-low, cover wok (use a baking sheet if you don’t have a lid), and simmer 15 minutes to infuse broth with flavor.
- Using your hands, lift fish out of marinade, shaking to remove excess, and transfer to hot broth; discard marinade. Cook over medium-low until just opaque, about 2 minutes. Using a spider or slotted spoon, transfer fish to bowl with celery and bean sprouts, arranging on top; carefully pour broth over. Top with scallions and cilantro.
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