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
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Jamal Mohammed
[email protected]This was a delicious stir-fry! The sauce was perfect and the vegetables were cooked just right.
Dylon Vasquez
[email protected]I loved this stir-fry! It was so flavorful and the vegetables were cooked perfectly.
Irfan Imk
[email protected]This stir-fry was really easy to make and it turned out great! I will definitely be making it again.
CK Creation
[email protected]I'm not a big fan of Szechuan food, but I thought this stir-fry was pretty good. The flavors were well-balanced and the vegetables were cooked perfectly.
Raj Kaur
[email protected]This was a great recipe! I made it for my family and they loved it. The sauce was especially good.
Hidayat Hidayat
[email protected]I thought this stir-fry was okay. The flavors were good, but the vegetables were a bit overcooked for my taste.
Imran Boss
[email protected]This stir-fry was a bit too spicy for me, but it was still very good. I would recommend using less chili peppers if you don't like spicy food.
Mary Aidoo
[email protected]I love this recipe! It's easy to follow and the results are always delicious. I've made it several times and it's always a hit with my family and friends.
Nischal Sawat
[email protected]This was the best Szechuan stir-fry I've ever had! The sauce was so flavorful and the vegetables were cooked perfectly. I will definitely be making this again.
Faysal Mollah
[email protected]I'm not usually a fan of spicy food, but this stir-fry was surprisingly delicious. The heat was balanced out by the other flavors and it didn't overpower the dish.
Cazu Lee
[email protected]This stir-fry was a flavor explosion! The combination of spicy, tangy, and savory was perfect. I followed the recipe exactly and it turned out great.