Spicy Szechuan Stir-Fry Recipe - Cooking Index
1 tablespoon | 15ml | Szechuan peppercorns |
Salt - to taste | ||
1 lb | 454g / 16oz | Boneless skinless chicken - pounded thin, |
And cut into 1" thick strips | ||
2 tablespoons | 30ml | Canola oil |
2 tablespoons | 30ml | Minced ginger |
1 tablespoon | 15ml | Minced garlic |
1 cup | 62g / 2.2oz | Julienned onions |
1 cup | 146g / 5.1oz | Broccoli florets |
1/4 cup | 59ml | Julienned green peppers |
1/4 cup | 59ml | Julienned red peppers |
1/4 cup | 59ml | Julienned yellow peppers |
1 cup | 237ml | Sliced shiitake mushrooms |
2 tablespoons | 30ml | Thin soy sauce |
1/4 cup | 59ml | Dry sherry |
1 tablespoon | 15ml | Chile paste |
1/4 cup | 59ml | Scallions - cut thinly on bias |
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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