Best 3 Spicy Screamin Szechuan Stir Fry Recipes

SPICY SICHUAN BEEF STIR-FRY

Steps:

• Toss the steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a large bowl. Combine the cucumber and celery in a separate bowl; set aside.
• Stir the black bean sauce with the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the cherry pepper brine and 1/4 cup water in a small bowl; set aside.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the cucumber-celery mixture and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl.
• Heat the remaining 1 tablespoon oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring, until just a few pink spots remain, 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until glossy, about 1 minute. Toss in the cucumbers and celery.
• Serve the stir-fry over rice. Top with celery leaves.

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.

SPICY SCREAMIN' SZECHUAN STIR FRY

Steps:

• Mix together the diced chilies, soy sauce, chili garlic paste, vinegars, and honey until well blended.
• Add the szechuan seasoning, ginger, cayenne, and garlic.
• Stir to mix.
• Add the oils, mix, and then water down to desired spiciness.
• Marinate the seitan / chicken / tofu for at least 2 hours, preferably 4-6.
• Shake or turn occasionally to ensure even flavor distribution.
• Heat the oil in your wok.
• Add scallions, garlic, and chilies and stirfry to season, 1-2 minute
• Turn on the fan above your stove.
• Trust me.
• Add the marinated chicken and about 1/3 of the sauce.
• Saute on high heat for 5-10 minutes.
• Add carrots, water chestnuts, and celery; stir fry for 4-5 minutes.
• Add 1/3 more of the marinade sauce.
• Add broccoli, bamboo shoots, mushrooms and bell peppers.
• Saute for 3-5 minutes.
• If you desire, thicken the remaining marinate sauce with 2 tsp cornstarch and stirfry for an additional 1-3 minutes after adding.
• Serve over hot whole wheat spaghetti (trust me, this works) or brown rice.