SZECHUAN-STYLE SMOKED SALMON
This is adapted from a Martin Yan recipe. I'm absolutely in love with it. I have made tea smoked chicken in the past and also loved that. If you enjoy the unique and delicious you must try this.
Provided by Annacia
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine marinade ingredients (soy, rice wine, ginger, sugar) in a wide bowl.
- Add salmon and turn to coat in marinade.
- Cover and refrigerate for 20 minutes and up to 1 hour.
- Line a stir-fry pan or deep skillet and the inside of pan lid with heavy-duty foil.
- Combine smoking mixture (brown sugar, rice, tea leaves, anise, cinnamon, peppercorns) and spread evenly in the bottom of pan.
- Set a round cake rack over smoking mixture (Be sure the smoking element does not touch rack).
- Remove fish from marinade and place on rack.
- Pour marinade into a small saucepan and set aside.
- Place pan, uncovered, over high heat.
- When mixture begins to smoke, cover pan; reduce heat to medium-low and smoke until salmon turns a rich deep color, about 10 minutes.
- Turn off heat; let stand for 5 minutes, undisturbed, or longer before removing lid.
- Bring reserved marinade to a boil; add cornstarch solution and cook, stirring, until sauce thickens.
- Strain sauce into a bowl, discarding solids.
- If you plan to serve the fish hot, serve with the sauce on the side.
- Otherwise, serve at room temperature with no sauce.
Nutrition Facts : Calories 363.3, Fat 5, SaturatedFat 0.8, Cholesterol 73.9, Sodium 638.5, Carbohydrate 43.8, Fiber 0.4, Sugar 28.9, Protein 30.4
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.
SHRIMP WITH HOT SAUCE, SZECHUAN STYLE
I've had this recipe many times, varying the vegetable with my mood and with what I had on hand. A little hot oil added to the dish is also a nice touch. Adapted from a recipe by Rose Cheng. In the posted pic, I was in the mood for even more vegetables, so I doubled the sauce when I added those (very easy to do). In that one, besides the carrots, I also used shiitake mushrooms, scallions, bok choy, and bean sprouts. Use whatever types and amounts of veggies you like, just cook them crisp-tender.
Provided by PalatablePastime
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Stir together ingredients for the seasoning sauce in a small bowl and keep near the cooking area.
- Stir together the cornstarch and water in a small dish and keep near the cooking area.
- Heat small amount of oil in wok or large skillet.
- Add shrimp and stir-fry until they just turn pink and start to curl; remove from pan and set aside.
- Add a little oil to pan (if needed) and heat.
- Add dried peppers and garlic to pan and cook just until you start to smell them; do not allow to burn.
- Add the carrots and cook for 1- 1 1/2 minutes.
- Return the shrimp to the pan and toss with the carrots.
- Re-stir contents of seasoning bowl and add to pan.
- Quickly stir all ingredients.
- Re-stir the cornstarch and water slurry and add to the pan.
- Stir mixture and cook until sauce thickens and shrimp are coated with sauce.
- Remove from heat and serve with steamed rice (if desired).
SZECHUAN BEEF
It is spicy! Serve with rice.
Provided by Anonymous
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 20 minutes.
- Heat oil in wok or large skillet over high heat. Stir fry beef until no longer pink, 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in broth, and bring to a boil. Stir in peanuts, cook one minute more, and serve.
Nutrition Facts : Calories 306.2 calories, Carbohydrate 13.3 g, Cholesterol 44 mg, Fat 21.1 g, Fiber 3.6 g, Protein 17.9 g, SaturatedFat 5.4 g, Sodium 242.8 mg, Sugar 3.4 g
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