Best 2 Spicy Szechuan Stir Fry Recipes
"Spicy Szechuan Stir Fry" is a highly aromatic and flavorful dish that offers bold flavors and a fiery kick. This vibrant dish originates from the Sichuan province of China, known for its rich culinary tradition and love for spicy cuisine. The combination of tantalizing spices, fragrant chili oil, and tender vegetables in a savory sauce creates an unforgettable culinary experience. Whether you are a seasoned cook looking to expand your culinary repertoire or a beginner seeking an exciting new dish, this article will provide you with the ultimate guide to creating the perfect "Spicy Szechuan Stir Fry" that will leave your taste buds tingling with delight.
Let's cook with our recipes!
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
This was the other main dish at my Chinese New Year's party. Several guests declined a second chopstick load and requested large amounts of water, others went back for thirds. Depends on how much you treasure the continued existence of your taste buds...and don't be scared by the long ingredients list, they're all simple and easy. Serve this alongside something savory, follow with something cool and sweet, and vary the marinade and number of chilies according to taste. I used long, skinny 'pyro peppers' in this version. Oh, and try to resist the temptation to turn the heat down -- high heat is important to a quick stir fry, though it does make the chilies and chili oil quite pungent.
Provided by BrotherAdso
Categories Soy/Tofu
Time 1h
Yield 6 serving(s)
Number Of Ingredients 29
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.
Nutrition Facts : Calories 165.7, Fat 5.8, SaturatedFat 0.9, Sodium 1223, Carbohydrate 23.5, Fiber 4.5, Sugar 11.7, Protein 6.6
Tips:
- Mise en place. Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling while you're cooking.
- Use a wok or large skillet. A wok is the ideal cooking vessel for this stir-fry, but a large skillet will also work. Make sure it's big enough to hold all of the ingredients without overcrowding them.
- Get your wok or skillet very hot before adding the oil. This will help to prevent the food from sticking.
- Add the ingredients in stages. Don't overcrowd the wok or skillet, or the food will steam instead of fry.
- Stir-fry the food constantly. This will help to ensure that it cooks evenly and doesn't burn.
- Don't overcook the vegetables. They should still be slightly crunchy when you're finished cooking them.
- Serve immediately. Stir-fries are best served hot.
Conclusion:
This Szechuan stir-fry is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The combination of spicy, savory, and slightly sweet flavors is sure to please everyone at your table. So next time you're looking for a new stir-fry recipe to try, give this one a try. You won't be disappointed!
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