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Spicy Szechuan Stir-Fry

Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlSzechuan peppercorns
  Salt - to taste
1 lb 454g / 16ozBoneless skinless chicken - pounded thin,
  And cut into 1" thick strips
2 tablespoons 30mlCanola oil
2 tablespoons 30mlMinced ginger
1 tablespoon 15mlMinced garlic
1 cup 62g / 2.2ozJulienned onions
1 cup 146g / 5.1ozBroccoli florets
1/4 cup 59mlJulienned green peppers
1/4 cup 59mlJulienned red peppers
1/4 cup 59mlJulienned yellow peppers
1 cup 237mlSliced shiitake mushrooms
2 tablespoons 30mlThin soy sauce
1/4 cup 59mlDry sherry
1 tablespoon 15mlChile paste
1/4 cup 59mlScallions - cut thinly on bias

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A56) - from the TV FOOD NETWORK

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