SZECHUAN SAUCE
Make and share this Szechuan Sauce recipe from Food.com.
Provided by Evie in Peru
Categories Szechuan
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce and sugar in a pan and warm to near boiling.
- Combine broth and cornstarch in small bowl; stir to dissolve cornstarch.
- Stir the cornstarch mixture into the soy mixture. Stir until thickened.
Nutrition Facts : Calories 33.2, Fat 0.3, SaturatedFat 0.1, Sodium 387.4, Carbohydrate 5.2, Fiber 0.4, Sugar 1.4, Protein 1.6
SZECHUAN NOODLES WITH SPICY BEEF SAUCE
Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!
Provided by Sharon123
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
- Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
- Combine cornstarch and beef broth, whisking until smooth.
- Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
- Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
- Stir in ground beef.
- Toss with hot cooked pasta, and sprinkle with sliced green onions.
- Yield: 4 servings.
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.
SZECHUAN SAUCE RECIPE
This homemade szechuan sauce recipe is the perfect combination of sweet and spicy, and so easy to make. It's perfect for quick dinners, stir fries, noodle dishes, and more.
Provided by Mike Hultquist
Categories Main Course sauce
Number Of Ingredients 13
Steps:
- Whisk all of the ingredients except the cornstarch together in a small pot. You can blend them in a food processor or blender if you'd like.
- Bring the pot to a boil, then reduce the heat and simmer for 3 minutes.
- If you'd like to thicken it, dissolve 1 tablespoon cornstarch in 2 tablespoons of water until well mixed. Stir it into the szechuan sauce and stir until it thickens up, 2-3 minutes. For thicker szechuan sauce, use 2 tablespoons cornstarch.
- Cool and serve.
Nutrition Facts : Calories 98 kcal, Carbohydrate 13 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1098 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CHICKEN IN SZECHUAN SAUCE
A quick and easy chicken recipe ideal for a midweek supper. A Chinese style chicken dish.
Provided by jacquibendall
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat a little oil in a wok and fry chicken until golden, remove chicken and set aside.
- Add more oil to wok and fry onions, spring onions, chilli, ginger and garlic until the onion begins to soften.
- Add mushrooms.
- Return chicken to wok and pour over tomato passata.
- Add beansprouts and stir well.
- Serve with boiled rice.
QUICK SZECHWAN SAUCE
This is a quick, spicy and sweet sauce to use as a marinade or as a cooking sauce in stir fries with meats and vegetables.
Provided by JessieD
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In a bowl, stir together olive oil, chile peppers, ginger, and garlic. Mix in sugar, ketchup, and vinegar.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 16 g, Fat 6.9 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 141.6 mg, Sugar 14.5 g
More about "szechuan sauce food"
TOP 9 CHINESE SICHUAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Rhonda ParkinsonPublished 2007-06-15
- Kung Pao Chicken. This is the popular dish made with chicken, peanuts, and hot chiles, that is named after a generic government official or kung pao. Feel free to turn the heat up or down on this dish by adjusting the amount of chiles used.
- Mapo Tofu (Mapo Doufu) Tofu and a bit of ground meat are dressed up with spicy seasonings in this popular dish. The name mapo doufu means "old pockmarked grandmother bean curd" in honor of the old woman who is reputed to have invented the dish.
- Hot and Sour Soup. Unlike other Szechuan recipes, this popular soup gets its heat from white pepper (the sour comes from vinegar). Tofu adds extra protein to this warming soup that is reputed to be good for colds.
- Chinese Green Beans. This popular Szechuan dish is a staple at many Chinese restaurant buffets. Instead of chili paste, feel free to add 4 to 6 small dried red chilis if desired.
- Twice Cooked Pork (Hui Guo Rou) In this Szechuan dish, pork is first simmered in a broth of water, rice wine, and ginger and then stir-fried along with vegetables like leeks and red bell pepper, chili paste, sweet bean paste, and dark soy sauce.
- Crispy Szechuan Beef (Gan Bian Niu Rou Si) This recipe uses a technique known as "dry-frying" where the beef is fried for several minutes, making it extra chewy and crispy.
- Chicken With Orange Peel. Poultry and citrus are a popular combination in western China. The linking of hot chiles with Szechuan peppercorn produces the "numbing fire" that gives the cuisine its fiery reputation.
- Bang Bang Chicken (Bang Bang Ji) Sweet, sour, and salty come together in this popular dish, also known as strange flavor chicken. Chunky peanut butter can be used in place of sesame paste.
- Spicy Szechuan Eggplant. Eggplant and ground pork are stir-fried with chile paste and other seasonings in this spicy Szechuan recipe. For a vegetarian version, leave out the ground pork and increase the amount of eggplant.
SZECHUAN SAUCE - GIMME SOME OVEN
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1/5 Total Time 15 minsCategory Dip, Sauce & CondimentCalories 574 per serving
- In a medium-sized saucepan, add all the ingredients except for the lime juice, corn starch, apple cider vinegar, and rice wine vinegar.
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From topsecretrecipes.com
4.9/5 (36)Total Time 39 mins
- Before starting the sauce prepare the Szechuan peppercorns by toasting around 2 tablespoons in a sauté pan over medium heat for 5 minutes or until fragrant and slightly darkened. Grind the toasted peppercorns in a spice grinder, coffee grinder, or mortar and pestle until fine, and then sift it through a wire mesh strainer to remove the big pieces.
- Make the sauce by combining 1 cup of water with soy sauce, sesame oil, ginger, garlic and salt in a small saucepan over medium heat. When the mixture begins to bubble reduce the heat and simmer for 12 minutes. Cover the pan and let the mixture steep for 12 minutes, then pour the sauce through a wire mesh strainer. Add the strained sauce back into the saucepan.
- Mix 2 tablespoons of cornstarch into the remaining 1/2 cup of water until dissolved. Pour this slurry into the saucepan along with the sugar, ground Szechuan peppercorns, black pepper, and coriander. Heat over medium until bubbling, then reduce the heat and simmer for 3 minutes. It should be much thicker. Remove the sauce from the heat and let it cool for 3 minutes, uncovered.
- Add the vinegars and lime juice, and let it cool down before using. Store the sauce covered in your refrigerator and it will last for several weeks. Stir well before using.
12 MOST POPULAR SICHUAN FOODS, FAMOUS DISHES
From travelchinaguide.com
- Kung Pao Chicken. Chinese Name: 宫保鸡丁 gōng bǎo jī dīng. Flavor: sweet, sour and spicy. Cook Method: stir-fry. Kung Pao Chicken is a famous Sichuan dish known in globe.
- Ma Po Tofu. Chinese Name: 麻婆豆腐 má pó dòu fu. Flavor: spicy and pungent. Cook Method: fry, boil. Ma Po Tofu, sautéed tofu in hot and spicy sauce, is one of the traditional Sichuan dishes.
- Sichuan Hot Pot. Chinese Name: 四川火锅 sì chuān huǒ guō. Flavor: hot and spicy. Cook Method: boil. Sichuan hot pot is one of the best Sichuan food. Smelling of the red oil hot pot soup, people get mouth-watering already.
- Dandan Noodles. Chinese Name: 担担面 dàn dàn miàn. Flavor: spicy and chewy. Cook Method: boil, dress with sauce. Dandan noodles is a famous local pasta snacks selling on the streets in the past in Sichuan.
- Fish Flavored Shredded Pork. Chinese Name: 鱼香肉丝 yú xiāng ròu sī. Flavor: sweet, spicy and sour. Cook Method: stir-fry. Fish Flavored Shredded Pork is known for its artificial fish flavor created by various seasonings with no fish inside.
- Sliced Pork in Hot Chili Oil. Chinese Name: 水煮肉片 shuǐ zhǔ ròu piàn. Flavor: spicy, pungent, and hot. Cook Method: boil. Sliced Pork in Hot Chili Oil is a famous home-cooked Szechuan food.
- Sliced Fish in Hot Chili Oil. Chinese Name: 水煮鱼 shuǐ zhǔ yú. Flavor: spicy, pungent, and hot. Cook Method: boil. Boiled fish was first popular in Chongqing.
- Twice-cooked Pork. Chinese Name: 回锅肉 huí guō ròu. Flavor: salty and spicy. Cook Method: boil and quick-fry. Twice-cooked pork is not that spicy like Sliced Pork in Hot Chili Oil.
- Sliced Beef and Ox Organs in Chili Sauce. Chinese Name: 夫妻肺片 fū qī fèi piàn. Flavor: spicy and pungent. Cook Method: dress with sauce. It is a famous Sichuan food, created by a couple.
- Diced Chicken with Chili. Chinese Name: 辣子鸡丁 là zǐ jī dīng. Flavor: spicy, crispy and tender. Cook Method: fry. In addition to the chicken, chili is used as the main ingredient rather than seasonings, which fully reflects the characteristics of Chuan cuisine.
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