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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Nicola Gray
[email protected]This stir-fry is a winner in my book. It's easy to make, flavorful, and a great way to get your daily dose of vegetables. I love the addition of the bell peppers and bamboo shoots, which add a nice crunch and texture. It's a dish that the whole famil
Marivel Morales
[email protected]This recipe is my go-to for a quick and satisfying lunch. I usually make a batch on the weekend and then portion it out for easy weekday meals. It's great on its own or over rice or noodles. The leftovers are also delicious cold, so it's perfect for
Touhidul Biswas
[email protected]This stir-fry is a perfect balance of healthy and flavorful. The vegetables are cooked perfectly and the sauce is light but still packs a punch. I love that it's made with whole wheat noodles instead of white rice, which makes it a more nutritious me
Jol Driver2
[email protected]I'm not a big fan of spicy food, but this stir-fry was surprisingly mild. The flavors were still very complex and delicious. I omitted the Szechuan peppercorns and used a milder chili paste, and it turned out great. Even my kids enjoyed it!
Willy Ibanez
[email protected]This stir-fry is a flavor explosion in every bite. The combination of the spicy Szechuan sauce and the tender vegetables is divine. I especially love the addition of the peanuts, which add a nice crunchy texture. It's a great dish for a special occas
Adrian Mcclee
[email protected]I'm a novice in the kitchen, but this recipe was easy to follow and the results were delicious. I was worried the dish would be too spicy, but the heat level was perfect. I served it over rice and it was a complete meal. Definitely a keeper!
xer braden
[email protected]This dish was a huge hit at my last party. I made a big batch and it was gone in minutes. Everyone loved the bold flavors and the tender vegetables. I'll definitely be making it again for my next gathering.
pinewoodgamer7652
[email protected]This stir-fry is a favorite in our household. The kids love the sweet and spicy sauce, and I love how easy it is to make. I usually double the recipe so I have leftovers for lunch the next day. It's also great for meal prep - just cook it up on the w
Md Shamim
[email protected]I'm always looking for healthy and flavorful recipes, and this stir-fry definitely fits the bill. It's packed with fresh vegetables and lean protein, and the sauce is made with low-sodium soy sauce and honey instead of sugar. It's a great way to get
Md Sound
[email protected]This recipe is a lifesaver on busy weeknights. It's so quick and easy to make, and the results are always impressive. The sauce is super flavorful and the vegetables are cooked perfectly. I usually serve it over rice or noodles, but it's also great o
Isholaganiyu Arsenal
[email protected]OMG, this stir-fry is fire! It's got a nice kick to it, but not so much that it overpowers the other flavors. I especially love the combination of the Szechuan peppercorns and the ginger. It's a really unique and delicious dish. I'll definitely be ma
sammh sizzoh
[email protected]Amazing - the only word to describe this dish! Even though I had to make a few substitutions (used ground turkey instead of pork and added some extra vegetables), it turned out fantastic. The sauce is the real star of the show - perfectly balanced be