Recipezaar: Szechuan,Main Dish recipes

Salmon Steaks Teriyaki Style

Tue, 23 Jul 2002 19:08:51 -0400

This is so good and completely fat free. It comes out crispy and delicious. I got it from The Montreal Gazette, many years ago & it has been one of my favorite fish recipe. -- posted by malka margulies

Kung Pao Shrimp with Cashews

Tue, 23 Jul 2002 19:18:02 -0400

Chiles add heat to succulent shrimp with cashews. It is essential to have all ingredients cut and ready before you start. From Food & Wine magazine. -- posted by Sharlene~W

Szechuan Shrimp and Noodle Soup

Mon, 29 Jul 2002 19:52:17 -0400

Quick! Quick! Quick! Easy! Easy! Easy! Delicious! Delicious! Delicious! Need I say more? Except that salad and crusty bread would go very nicely! -- posted by ciao

Chinese Spaghetti

Fri, 02 Aug 2002 17:34:27 -0400

It's impressive, yet so easy you won't believe it. And filling. And cheap to make! -- posted by Bill Gary

Stir-Fried Shrimp in Garlic Sauce

Fri, 09 Aug 2002 00:27:10 -0400

This has a great garlic flavor and tastes delicious with or without the heaters! -- posted by Sue L

Szechuan Shredded Beef

Tue, 08 Oct 2002 22:06:41 -0400

The trick to this is cutting the meat nice and thin while it is still a bit frozen. I like it hotter, I put an average amount of red peppers down in the recipe. If you like it mild, take them out. -- posted by Sue L

Szechuan Crispy Orange Beef

Sun, 27 Oct 2002 22:15:27 -0500

-- posted by jan007

Twice-Cooked Pork

Tue, 29 Oct 2002 22:16:24 -0500

The classic Chinese Szechuan dish. Serve with rice and cups of steaming hot tea. -- posted by Sue L

Hot and Spicy Chairman's Chicken

Tue, 29 Oct 2002 22:23:46 -0500

For when you want to take a walk on the wild side. Adjust the heat to your own taste. -- posted by Sue L

Beer Cheese Soup

Tue, 29 Oct 2002 22:32:24 -0500

Delicious with your favorite home-baked bread. -- posted by Mike from Memphis

Szechuan Pork (Crock Pot)

Tue, 12 Nov 2002 20:09:15 -0500

All the pleasure of a Chinese meal right out of the crock pot. Start your rice before the pork is done and everything will be done right on time! -- posted by Sue L

Szechuan Noodles With Spicy Beef Sauce

Fri, 13 Dec 2002 20:10:20 -0500

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! -- posted by Sharon123

Leftover Roast Beef Spicy Salad

Wed, 08 Jan 2003 20:16:12 -0500

Had way too much of roast beef one time, and whipped this salad up to make up for the amount of meat I had consumed, and the lack of vegetables in a diet. It worked so well, I have started making extra roast beef, just so that I could have heaps of leftovers for this wonderful salad. -- posted by KitchenManiac

Szechuan Style Eggplants

Fri, 12 Mar 2004 20:00:08 -0500

I posted this on request. I've never made this myself, but have eaten this many times as my grandma loves to cook this. It's wonderful served over steamed rice. -- posted by WaterMelon

Dry-fried beef

Tue, 06 Apr 2004 20:00:34 -0400

This is adapted from a traditional Szechuan dish, with a longer cooking time and less sauce. This is an unbelievably strange-looking dish, and absolutely amazingly delicious! -- posted by James Elkins

Tofu & Mixed Vegetable Stir Fry

Sat, 01 May 2004 20:00:25 -0400

This recipe is a amalgam of 40 years of stir frying. Do what I did, add the things you like, delete the things you don't. Include ideas you found in other recipes and then file the serial number off and claim it's your's. It worked in my case. -- posted by Pierre Dance

Mapo Tofu (szechuan Homestyle Tofu)

Thu, 26 Aug 2004 20:00:01 -0400

I had this recipe from my Chinese professor. It's a very famous Chinese dish, excellent with steam rice. I normally make a little more sauce to pour over rice and steamed bok choy -- posted by Nolita_Food

Szechuan Shrimp Stir-Fry

Tue, 18 Jan 2005 20:01:31 -0500

This is an adaptation/combination of several recipes from Eating Well magazine. I have adjusted the spices for my family's tastes. More red pepper will give it more of a kick. Serve with rice. -- posted by lynettejs

Spicy Szechwan Chicken With Spaghetti Squash

Thu, 03 Feb 2005 19:59:19 -0500

This is a delicious and easy to prepare recipe that delivers a chicken dish with a spicy brown sauce. Tips: Soy Sauce - Depending on the type of Soy sauce used, this dish can be very salty. Personally I use a low sodium brand most of the time even if it isn't 'Naturally brewed'. Some of the best I've used though has been the 'Dark' soy sauce purchased at grocery stores catering to Asian customers. I was surprised to find this thick dark soy to be less salty than your basic la choy or Kikkoman. Pepper flakes - You can add quite a bit as this recipe is for a milder palate. Sherry - Use Dry Sherry or even better Rice Wine. I've substituted many different things for this. Red Wine, White wine, Diluted Cider or Red Wine vinegar, apple juice. Each one adds an interesting flavor. Sauce to meat proportion - I tend to like Chinese dishes with sauce so that I can mix it with the rice on my plate. For a 'Saucier' turnout just keep the proportion of liquids to cornstarch. i.e. 1 part Cornstarch to 3 parts soy. Cooking - If you have anyone in the house with breathing problems you may want ventilation during the blackening of the pepper flakes. This produces a very pungent aroma and can set asthmatics coughing. -- posted by BrenBart

Sweet & Spicy Cashew Chicken

Sun, 13 Feb 2005 19:59:49 -0500

This is a fabulous stirfry - a little sweet, a little (or a lot!) hot, and loaded with veggies and chicken! Yum! This is my adaptation of a recipe from the Best of Bridge cookbook series - A GREAT set of cookbooks! -- posted by katie4998

Szechuan Lamb With Peppers and Spinach

Wed, 02 Mar 2005 20:00:05 -0500

. . . or Sichuan, or Szechwan. However you choose to spell it, this colorful and nicely spiced dish comes together quickly with a bit of preparation beforehand. Served with steamed rice, you have an entire meal. Feel free to up the quantity of red pepper flakes if you so choose! Preparation time DOES NOT include marination time for the lamb, so plan in advance. Cooking time is active (stir-fry). -- posted by FlemishMinx

Laquered Tofu Triangles With Green Beans and Cashews

Thu, 28 Apr 2005 20:54:12 -0400

Adapted from This Can't Be Tofu: 75 Recipes to Cook Something You Never Thought You Would - and Love Every Bite, by Deborah Madison, this is easy, fast, and beguiling. Serve with rice or a baked sweet potato. -- posted by Sharon123

Kung Pow! Chicken

Mon, 13 Jun 2005 18:54:14 -0400

Sesame oil really adds to this Kung Pao Chicken recipe. Not for the faint of heart! -- posted by Semra22

3 Dragons Szechuan Steak

Tue, 26 Jul 2005 23:48:20 -0400

This hot and spicy Asian inspired dish is really easy and it only takes 30 minutes to prepare. Want it really spicy? Double up on Chili Sauce and Red Pepper Flakes. This is a GREAT dish with cold sesame noodles. -- posted by Golden17

Chinese Five Spice Short Ribs - Crock Pot

Mon, 15 Aug 2005 21:29:03 -0400

A little sweet, a little spicy, and very tasty. -- posted by KelBel

Szechuan Orange Beef (Stir-Fry)

Thu, 15 Sep 2005 19:39:16 -0400

Easy, sweet, and spicy. Classic Szechuan stir-fry. Serve with a green vegetable over rice. -- posted by littleturtle

Orange Chicken With Red Chilies, Szechuan Style -- Dave Dewitt

Mon, 17 Oct 2005 22:00:49 -0400

This is from Dave DeWitt's Fiery Foods web site. Dave was the publisher of Chile Pepper magazine and is now the publisher of Fiery Foods ... as well as a number of books on growing, preserving, cooking peppers. The recipe is for a traditional western Chinese dish. The combination of citrus and chicken is common in this region. -- posted by Gandalf The White

Stir-Fried Tofu and Green Beans in Hot Sauce

Mon, 07 Nov 2005 20:08:22 -0500

I haven't tried this yet, but it sounds good. In dishes like this, I freeze my tofu and then thaw it out before I eat it. For this dish I'm sure you could also use TVP, seitan, or tempeh, although the cooking times may vary. -- posted by aerobicon

Ma Po Tofu With Tempeh

Thu, 12 Jan 2006 19:32:22 -0500

Traditionally served with ground pork, but I think tempeh is delicious. -- posted by VegBear

Spicy Screamin Szechuan Stir Fry

Fri, 10 Feb 2006 13:59:52 -0500

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. -- posted by BrotherAdso

Szechuan Sesame Chicken

Sat, 11 Feb 2006 19:43:45 -0500

Easy dish and delicious. Szechuan pepper, also known as anise pepper, is actually the dried red berries of a type of ash tree - hot and peppery. Should always be roasted before use. If not already done, place the 'peppercorns' on a baking tray and roast in preheated oven at 180 deg C for 15 minutes. -- posted by Baz

Peta's Szechuan Noodles

Sat, 11 Mar 2006 15:14:18 -0500

for nutritional facts. -- posted by aerobicon

Szechuan-Style Lo Mein

Mon, 13 Mar 2006 19:13:26 -0500

This is a recipe in transition. It was made after a conversation with a friend. There is no place that I have been able to find a recipe for Bacon Lo Mein - this was the closest I came on the internet. Originally, I found this on OregonLive.com, Tuesday, Nov. 29, 2005 from Philip Jones, Fort Atkinson, Wis. However, have tweaked it and now it's mine bad or good! Here's to ya'.Update: 01/22/2010 - to the reviewer who gave it a thumbs up - did you mean to omit the stars? After all - I got a glowing report! ;) -- posted by Manami

Mapo Dofu: Spicy Tofu With Meat Sauce (Szechwan Style)

Sat, 25 Mar 2006 08:06:00 -0500

Ever wonder what to do with a package of tofu? Something delicious and different so that your guests will ask, "How did you make this? It's wonderful!" Think Chinese cooking is scary and mysterious? This simple and simply delightful recipe can change all that in one stroke. My family loves this and it's so easy, it gives me a break. -- posted by Tumerica

Spicy Tofu Stir-Fry

Thu, 27 Apr 2006 10:42:06 -0400

This is a Chinese style recipe, I think specifically Szechuan style. You can vary it a bit -- maybe use chicken instead of tofu, or add some diced celery, bamboo shoots, or blanched broccoli with the other vegetables. Serve with rice. -- posted by Nose

Easy Peppered Chicken or Pork Stir Fry.

Tue, 02 May 2006 11:08:17 -0400

Great tasting, easy on the budget and a firm family favourite. -- posted by JoyfulCook

Hot and Spicy Szechuan Noodles (Dan Dan Mian)

Thu, 04 May 2006 20:34:19 -0400

This recipe, from "Authentic Recipes from China", is just sensational! While I wouldn't classify it as hot, just gently warm, we didn't add any extra chili oil just because the flavours as written were so perfect. You know you're onto a winner when DH eats a portion for 3 people! -- posted by currybunny

Zhong Dumplings - Zhong Sui Jiao

Wed, 24 May 2006 22:08:46 -0400

These are just divine, but not for those who don't enjoy lip-tingling heat! From "Sichuan Cookery", the best and most inspirational cookbook I have ever read! We have these regularly for dinner and I can never get enough of them. The dumplings themselves are quite plain, all the better to set off the delicious, aromatic sauce! -- posted by currybunny

Spicy Beef

Mon, 19 Jun 2006 18:33:02 -0400

This is a fun and easy dish to prepare. Serve over steamed rice and you have a meal-in-one. The chili peppers are the small, dried ones that you can buy at Oriental groceries....they're about 2 inches long. Thanks again Madame Wong. -- posted by Hey Jude

Hot & Spicy Chicken (Shrimp) Fried Rice

Mon, 03 Jul 2006 22:07:51 -0400

From the Lee Kum Kee mailing list. This is a wonderful, quick, one dish meal. Substitute/Add shrimp for variety. I tried it with a teaspoon of (Lee Kum Kee) Chili-garlic sauce and I will add more next time. YMMV -- posted by Skypoodle

Szechuan Pork With Peppers

Fri, 11 Aug 2006 22:17:56 -0400

This looks super good! From the book, Church Suppers. -- posted by Recipe Junkie

Szechuan Orange Chicken

Mon, 11 Sep 2006 20:03:59 -0400

From a magazine of quick meal recipes. The recipe calls for blood orange juice, but I've used fresh regular orange juice (Odwalla brand) and it works just fine. This recipe has a fairly mild, sweet, orangey flavor. -- posted by Halcyon Eve

Spicy Stir Fried Chicken in Hoisin Sauce

Wed, 13 Sep 2006 20:18:11 -0400

A recipe created by me that a friend, formerly from Hong Kong, cooked it, and said, "it was great" :-) -- posted by larry #2

Szechuan Shrimp

Fri, 29 Sep 2006 17:09:43 -0400

Don't let some of the ingredients fool you -- this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice. -- posted by Pinaygourmet #345142

Pepper Steak

Sun, 29 Oct 2006 19:30:07 -0500

An oldie but a goodie. Ever wonder how Chinese restaurants get their meat so tender? The secret is in the marinade. This is another classic dish served at our restaurant. -- posted by NavyDoc13

Szechuan Fish Noodles

Fri, 24 Nov 2006 21:47:09 -0500

This recipe is by Peter Evans from Short Orders. I haven't tried this yet but it sounds really tasty so wanted to share. -- posted by Jewelies

Szechuan Green Beans and Soba

Wed, 07 Feb 2007 16:28:21 -0500

This is my most favouritest noodle dish. I love it just as it is but it makes a great side dish to many meals. To make it a veggie main add some cubed tofu or Quorn in with the green beans. This originally came from "Three bowls" cookbook by Seppo Ed Farrey. -- posted by PinkCherryBlossom

Ma Po Tofu

Sat, 10 Mar 2007 20:35:57 -0500

Spicy Tofu and Ground Pork. This is an adaptation of recipe #78452 by Daydream. I couldn't find many of the items so I improvised. It is essential that you prep everything before starting this recipe, it goes fast once you get started. -- posted by Teddy's Mommy

Spicy Szechuan Noodles (Dan Dan Mian)

Sun, 11 Mar 2007 21:40:41 -0400

Spicy pork gravy on oriental noodles -- posted by Kathiejac

Szechuan Ratatouille

Mon, 12 Mar 2007 13:30:39 -0400

"Classic Mediterranean meets the Spicy Orient" in this flavorful fusion. -- posted by Brenda.

Szechuan Shrimp

Sun, 18 Mar 2007 16:56:30 -0400

This recipe is spicy and delicious and just as good as any Chinese takeout! -- posted by Midwest Maven

Szechuan Chicken (Or Tofu) in Lettuce Bundles (Solo Cooking)

Wed, 28 Mar 2007 21:48:05 -0400

As a solo chef, cooking for one presents certain challenges. Some recipes easily scale down easily and others do well for safely tucking leftovers in the freezer future meals. That said, it is always delightful to find a recipe designed for small batch cooking that is also healthy and delicious. I am also planning to try this with tofu. This recipe easily scales up to 2 or more servings. (4 WW points or Core plus 1 pt for the peanuts) -- posted by justcallmetoni

Spicy Szechuan Beef

Sat, 19 May 2007 22:11:51 -0400

This has been a favorite for years. Did not include marinating time in prep time. If you do not like too much spice, cut back on the cayenne pepper. -- posted by Vicki in CT

Bang Bang Chicken

Fri, 01 Jun 2007 23:15:21 -0400

Found online. To add even more flavor to this Szechuan dish, feel free to garnish with toasted sesame seeds before serving. -- posted by Julie B's Hive

Gang Bao Chicken

Sat, 02 Jun 2007 20:12:02 -0400

I have tried and tried for years to get this recipe from my favourite Chinese Szechuan Restaurant and there it is in today's newspaper!!! We have even had a Recipezaar get togethers to try and pick the ingredients! From Double Eight Chinese Restaurant in Broadbeach. Thanks to Joan and John Mei. Can also be called Kung Pao Chicken or Gong Bao Chicken but I have gone with the original restaurant name. -- posted by Jewelies

Szechuan Sweet and Sour Spareribs

Tue, 05 Jun 2007 22:20:52 -0400

This is my adaptation of a Chinese style rib recipe from my Irene Kuo cookbook. I usually take the long skinny pieces of rib they put in the packages in the supermarket (the ones they "hide" under the rack lol), cut them into Chinese rib style pieces and throw them in the freezer til I have enough to cook up a batch. These are not saucy, but rather have a glaze. You can adjust the heat to your taste. -- posted by graffeetee

Szechuan Vegetable Stir-Fry

Fri, 22 Jun 2007 13:34:46 -0400

From Whole Health M.D. I made this for my family, none of whom is a vegetarian, and they all loved it. Great Asian flavors. -- posted by hannahactually

Szechuan Beef Stir-Fry

Tue, 26 Jun 2007 22:02:03 -0400

Sesame oil can be substituted for part or all of the peanut oil. Preparation time does not include marinating time. -- posted by echo echo

Kung Pao Chicken, Shrimp or Beef (Panda Express - Style)

Fri, 29 Jun 2007 22:05:39 -0400

After searching for Kung Pao Chicken recipes and making some modifications, we LOVE this version of this wonderful meal, served with a side of freshly steamed green beans and seasonal fresh fruit. Inspired by several recipes, but mostly by an article www.culinary.net -- posted by Sharon Anne

Kung Pao Chicken With Cashews

Mon, 23 Jul 2007 21:39:17 -0400

I have been looking for this recipe for years, and finally found it. I am posting it here for safe keeping. If it is as good as I remember, it will be a five-star recipe. I made this last night, and it was good. My changes are in parenthesis. I would definitely add the hoisin sauce for a little sweetness. -- posted by dawnie2u

Hungry Girl Kung Pao Chicken 4 Ww Pts.

Wed, 10 Oct 2007 01:32:19 -0400

Saw this today! Didn't want to lose it. Here's what the description said: "Kung Pao-wer! Everyone knows steamed is the way to go when eating Chinese food out. But when you're home, well, steaming your Asian chicken is for the birds (not literally). Why? Because it's TOO easy to create a saucy, spicy, wonderful dish that has a tiny fraction of the calories and fat of restaurant versions. See below for proof -- and feel free to experiment using all sorts of other veggies (green beans, carrots, bean sprouts, broccoli) and lean protein (shrimp, lean steak, tofu, and even lean pork tenderloin ROCK Kung Pao style!)Serving Size: 1 heaping portion (half of recipe) Calories: 230 Fat: 4g Sodium: 720mg Carbs: 17g Fiber: 3g Sugars: 7g Protein: 30g -- posted by Oolala

Spicy Striped Bass

Mon, 03 Dec 2007 00:53:59 -0500

This recipe can be made with any white meat fish that is suitable for the grill. People who do not like fish usually go for seconds! -- posted by CPA Chef

Pork Belly, Sea Salt and Szechuan Pepper

Tue, 01 Jan 2008 23:52:21 -0500

From cuisine.com.au - untried -- posted by The Impossible Cook

Szechuan Garlic Chicken

Mon, 07 Jan 2008 15:42:46 -0500

Posting this for nutritional information. -- posted by Chef #715941

Chinese Steak (Crock Pot)

Tue, 08 Jan 2008 19:18:07 -0500

Serve over noodles or rice. -- posted by Ed&Theresa

Spicy Chinese Sesame Garlic Chicken

Mon, 14 Jan 2008 22:57:29 -0500

This is a delicious recipe that uses all Chinese ingridients, but is easily prepared with a conventional oven. -- posted by Vito Fun

Chongqing Numbing and Spicy Fish

Tue, 22 Jan 2008 18:28:41 -0500

Hurts so good! Ooh baby, it hurts so good! -- posted by Spicy Little Sister

Spicy Chinese Sesame Garlic Chicken Light

Fri, 01 Feb 2008 01:21:34 -0500

This is a delicious recipe that uses all Chinese ingridients, but is easily prepared with a conventional oven. My last recipe had way too much fat and salt, so I lightned it up. -- posted by Vito Fun

Szechuan Pork Tenderloin

Sat, 02 Feb 2008 16:24:38 -0500

OH YUM. Found this while fixing up my Asian Cookbook for the Chinese/Vietnamese New Year Tag GameFebruary 2008. And I'll be all set when the next ZWT rolls around! ;) Cook time includes marinating time. -- posted by Elmotoo

Citrus Szechuan Noodle Bowl Sauce

Thu, 03 Apr 2008 01:13:26 -0400

This sweet sauce is served at The Grit Vegetarian Restaurant in Athens, Georgia over pressed, sauteed and seasoned tofu, sauteed red bell peppers, onions and green beans or sugar snap peas and thick canton noodles. They use Sriracha brand hot sauce. From The Grit Cookbook. -- posted by ~Jen~

Spicy Tofu Kimchi over Rice

Tue, 22 Apr 2008 14:52:29 -0400

This is the best dish I've ever made. If you are only going to make one of my recipes, go for this one. This recipe calls for store bought kimchi. A lot of Asian groceries make their own. It's best to go for the home made stuff. To make this vegan, skip the egg. -- posted by Vito Fun

Ma La Chicken

Wed, 14 May 2008 18:35:17 -0400

I used to enjoy having this by a local Malaysian chef who also doubled as a chef for a Japanese steakhouse. This is not quite like his, but close. He will not give up the recipe (no surprise there!) so I have had to work it out on my own. -- posted by Sue L

Szechwan Shrimp Stir-Fry

Thu, 22 May 2008 14:34:40 -0400

Yet another Tasty treat from Thai Cooking & More. These recipes are fast to prepare and cook up even faster - great for wonderful weeknight meals or those busy weekends. -- posted by Beautiful BC

Shrimp With Black Bean Sauce

Sun, 13 Jul 2008 03:11:41 -0400

This dish is a staple of Cantonese cuisine. Adapted from "The Chinese Way: Healthy Low-Fat Cooking from China's Regions." -- posted by ~Jen~

Szechuan Shrimp

Fri, 08 Aug 2008 02:11:42 -0400

Adapted from a recipe by FOODGU1 at allrecipes.com. Adjust the heat to your liking (as written, it's fairly mild). Serve with steamed or fried rice. -- posted by DrGaellon

Szechwan Beef Stir-Fry Us Family Style

Tue, 11 Nov 2008 11:41:51 -0500

Entered for safe-keeping. From North Dakota Beef Commission, found in "Favorite Brand Name Best-Loved Chinese Recipes and More". This is a toned down version that might be made for a US family. -- posted by KateL

Hot Szechwan Chicken

Tue, 06 Jan 2009 00:18:25 -0500

From the Frugal Gourmet -- posted by dianegrapegrower

Sichuan Pepper Chicken

Thu, 22 Jan 2009 15:32:15 -0500

This tasty recipe is from a Sichuan restaurant in Anshan, China where I taught ESL to Chinese children. -- posted by Celticevergreen

Sichuan Beef

Thu, 22 Jan 2009 16:59:51 -0500

This traditional recipe works well with fish fillets, chicken breasts, or pork loin. -- posted by Celticevergreen

Pork Lo Mein

Tue, 10 Mar 2009 14:54:24 -0400

This recipe is a little time consumming, but if you prep ahead it will make up for time. This can be made with shrimp, chicken, or even beef. Its also a great way of using up left over veggies in the fridge. Go ahead and add what you like. Enjoy -- posted by daisygrl64

Sweet Chile Squid

Mon, 16 Mar 2009 15:41:33 -0400

This is a beautiful dish to serve to your guests. Hot, but yet sweet. I have also added a handful of Snow Pea Pods while sauting the bell peppers. I liked the addition of color and crunch it added to the dish. Serve over hot cooked rice. -- posted by daisygrl64

Mandarin Chicken

Mon, 16 Mar 2009 19:58:52 -0400

This is different from all the recipes I have come across that use mandarin oranges. No oranges here. Just a authentic Mandarin Chicken Dish. Hold back on the red chiles if you don't like heat. Serve with rice. -- posted by daisygrl64

Szechuan Chicken

Sun, 22 Mar 2009 10:03:59 -0400

I got this from another website, that I cannot recall offhand. It is quick and delicious, a bit spicy as well, so you can tame it down by using less cayenne and dried red chilies if you wish. -- posted by DoubleA's Mom

Ma Po Tofu (Braised Spicy Pork With Tofu)

Wed, 25 Mar 2009 17:31:26 -0400

This spicy, ground pork and tofu recipe served over white rice really hits the spot for me after a long day. With just a few ingredients, and some quick prep you can have dinner on the table in about a half hour. This is cheaper and more satisfying than any takeout I've ordered the last 10 years. Unlike some recipes for ma-po tofu, I eliminate the need to marinate the pork, just braise it in the sauce mixture for 10 minutes and all the flavors permeate the tofu. You can also adjust the heat by reducing the amount of chili paste so that the kids will enjoy it too - and who doesn't want their kids to develop a love for something as healthy as tofu? I also slice the ginger into larger pieces so I can remove it later (I love the taste of ginger but not biting into it)Enjoy!! -- posted by mlao77

Szechwan Shrimp

Mon, 30 Mar 2009 18:25:34 -0400

Just in time for the Olympics in Beijing, China. Don't let some of the ingredients fool you -- this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. -- posted by Cucina Casalingo

Spicy Beef in Lettuce Cups

Wed, 29 Apr 2009 16:39:22 -0400

Just about any large leaf lettuce can be used to create cups or folded packets for this spicy Szechuan-style dish of ground beef. The filling is also good on flour tortillas or pita pockets with shredded lettuce. It makes a great warm weather light dinner, perfect for sharing with friends! This recipe was printed in the food section of the December 17, 2008 Houston Chronicle and was adapted from "Quick and Easy Chinese". -- posted by Leslie in Texas

Cashew Chicken

Mon, 04 May 2009 19:42:30 -0400

A spicy, marinated chicken stir fry. I use an ingredient called chili paste found in Asian markets but you could also use something called chili garlic sauce or a Siracha type sauce. Just taste the sauce before adding because they can vary wildly in heat and spice level; adjust to your taste. Serve over plain white rice if desired. -- posted by Ice Cool Kitty

Red Spicy Prawns

Wed, 13 May 2009 22:05:40 -0400

In this Szechwanese-style dish, garlic,ginger, hot chili and tomato are used to bring out the briny flavor and excellent texture of the prawns.Use 2 1/2 inch-long scampi or Caribbean prawns for a very impressive presentation. This doesn't neeed to be part of a multi-course Chinese dinner-try the prawns over a bed of spinach linguine that has been tossed with salt, cracked pepper and olive oil. From a May 1986 issue of Bon Appetit in a feature about "Chinese Seafood Entrees". -- posted by Leslie in Texas

Another Kung Pao Chicken (Gluten-Free)

Wed, 27 May 2009 22:43:22 -0400

Found it here: http://manggy.blogspot.com/2007/10/kung-pao-chicken.html and just so happened to have all of the necessary ingredients. I liked this kung pao chicken more than the other similar recipes that I have tried, so I thought I'd post it. Don't let the long list of ingredients scare you off, it really comes together quickly. -- posted by Andrew Mollmann

Grilled General Tso's Chicken

Fri, 12 Jun 2009 01:58:32 -0400

Since I am calorie counting, I took one of my family's favorite recipes and modified it to bring down the calories. If you cannot find rice wine, you can substitute Sherry, Madeira or Marsala. -- posted by Cooks4_6

Sichuan Braised Cod

Fri, 26 Jun 2009 12:27:34 -0400

Very simple, spicy, low cholesterol dish. Not authentically Sichuan, but close enough. -- posted by Gandalf The White

Spiced Kung Pao Chicken

Mon, 29 Jun 2009 01:00:07 -0400

Many Chinese dishes have historical origins. This is a Szechwan dish named after a high ranking official of the Ching Dynasty. From Madame Wong's Long-Life Chinese Cookbook. -- posted by kellychris

Hotpot Dipping Ingredients (Sichuan)

Sat, 25 Jul 2009 02:45:21 -0400

Bascially, use your imagination ... almost any vegetable, meat or even seafood, can be used as a dipping ingredient. The key strategy is that each piece should essentially be bite-sized and will cook in a matter of 1-2 minutes at most. Some ingredients (e.g., mushrooms) can be used whole, while others (e.g., chicken breast, pieces of beef) should be sliced paper thin. This list is only a small set of suggestions. The number of servings is clearly unlimited, but I had to fill in a number ... -- posted by Gandalf The White

Plain Hotpot Broth (Sichuan) -- Bai Tang Lu

Sat, 25 Jul 2009 02:48:21 -0400

Recipezaar has (as of July 2009) 29 hotpot recipes, but all but one of these are not the Chinese style hotpot. The exception (Mongolian Hotpot With Chicken and Shrimp #327359) is listed as Mongolian style hotpot. This recipe, and several that will follow, are authentic Sichuan. The source is Fuschia Dunlop's Land of Plenty, which focuses on Sichuan cuisine. One of her other books, The Revolutionary Chinese Cookbook, discusses the Hunanese version of hotpot cuisine, which appears to be more similar to the Mongolian than is the Sichuanese. I haven't had this specific recipe, but I have had Sichuan hotpot at several Chengdu and NYC Chinatown Sichuan restaurants ... an absolutely wonderful meal. Fuschia spent several years in Chengdu as a student at Sichuan's most notable cooking school ...IMHO her books are among the most authentic and best sources in English for Sichuanese and Hunanese recipes. The basic process is as follows; Prepare the broth (this recipe) or multiple broths (plain, spicy, vegetarian, etc.). Prepare raw ingredients which will be dipped by each individual guest. Each guest will remove his/her ingredient when cooked to their preference, then dipped in a dipping sauce (there may be 4-12 sauces for the party) and eaten. When all are done with the dipping ingredients, the broth, now flavored from all the dipping ingredients, is served as a soup/broth. Enjoy!! This is heavenly ... like a fondue but so much better!! -- posted by Gandalf The White

Spicy Hotpot Broth (Sichuan) -- Hong Tang Lu

Sat, 25 Jul 2009 02:48:56 -0400

Recipezaar has (as of July 2009) 29 hotpot recipes, but all but one of these are not the Chinese style hotpot. The exception (Recipe #327359 #327359) is listed as Mongolian style hotpot. This recipe, and several that will follow, are authentic Sichuan. The source is Fuschia Dunlop's Land of Plenty, which focuses on Sichuan cuisine. One of her other books, The Revolutionary Chinese Cookbook, discusses the Hunanese version of hotpot cuisine, which appears to be more similar to the Mongolian than is the Sichuanese. I haven't had this specific recipe, but I have had Sichuan hotpot at several Chengdu and NYC Chinatown Sichuan restaurants ... an absolutely wonderful meal. Fuschia spent several years in Chengdu as a student at Sichuan's most notable cooking school ...IMHO her books are among the most authentic and best sources in English for Sichuanese and Hunanese recipes. The basic process is as follows; Prepare the broth (this recipe) or broths (plain, spicy, vegetarian, etc.). Prepare raw ingredients which will be dipped by each individual guest. Each guest will remove his/her ingredient when cooked to their preference, then dipped in a dipping sauce (there may be 4-12 sauces for the party) and eaten. When all are done with the dipping ingredients, the broth, now flavored from all the dipping ingredients, is served as a soup/broth. Enjoy!! This is heavenly ... like a fondue but so much better!! -- posted by Gandalf The White

Dan Dan Mian - Sichuan Spicy Noodles

Mon, 14 Sep 2009 16:38:08 -0400

I wouldn't classify it as burning, but it was pretty tasty! The original recipe from here: http://appetiteforchina.com/recipes/dan-dan-mian-sichuan-spicy-noodles calls for waaaay too much salt. On top of the salt in the soy sauce and chicken stock, it says to add 3 whole teaspoons. I only added 2 and if I make it again, I'll only put in 1/2tsp. The recipe below reflects this. -- posted by Andrew Mollmann

Favorite Pork Fried Rice

Mon, 14 Sep 2009 17:49:46 -0400

Needed a recipe to use up my leftover Recipe #238438, and I ended up creating my DH's new favorite meal. He likes to add Thai chili sauce (called Sriracha), but I like mine without. We prefer our fried rice without eggs, but you could certainly scramble a couple in the corner of the pan at the end of cooking and then mix it in to the rice. -- posted by KissKiss

Szechuan Lychee Smoked Duck.

Sun, 04 Oct 2009 01:53:25 -0400

Very good -- posted by eaten.

Ww Szechwan Pork

Tue, 13 Oct 2009 15:13:44 -0400

7 points -- posted by Chef #1298498

Szechuan Noodles and Pork

Mon, 18 Jan 2010 00:51:48 -0500

Spicy Chinese food in less time than it takes to order and pick up takeout. -- posted by Cluich

Recipezaar: Szechuan,Main Dish recipes

Salmon Steaks Teriyaki Style

Kung Pao Shrimp with Cashews

Szechuan Shrimp and Noodle Soup

Chinese Spaghetti

Stir-Fried Shrimp in Garlic Sauce

Szechuan Shredded Beef

Szechuan Crispy Orange Beef

Twice-Cooked Pork

Hot and Spicy Chairman's Chicken

Beer Cheese Soup

Szechuan Pork (Crock Pot)

Szechuan Noodles With Spicy Beef Sauce

Leftover Roast Beef Spicy Salad

Szechuan Style Eggplants

Dry-fried beef

Tofu & Mixed Vegetable Stir Fry

Mapo Tofu (szechuan Homestyle Tofu)

Szechuan Shrimp Stir-Fry

Spicy Szechwan Chicken With Spaghetti Squash

Sweet & Spicy Cashew Chicken

Szechuan Lamb With Peppers and Spinach

Laquered Tofu Triangles With Green Beans and Cashews

Kung Pow! Chicken

3 Dragons Szechuan Steak

Chinese Five Spice Short Ribs - Crock Pot

Szechuan Orange Beef (Stir-Fry)

Orange Chicken With Red Chilies, Szechuan Style -- Dave Dewitt

Stir-Fried Tofu and Green Beans in Hot Sauce

Ma Po Tofu With Tempeh

Spicy Screamin Szechuan Stir Fry

Szechuan Sesame Chicken

Peta's Szechuan Noodles

Szechuan-Style Lo Mein

Mapo Dofu: Spicy Tofu With Meat Sauce (Szechwan Style)

Spicy Tofu Stir-Fry

Easy Peppered Chicken or Pork Stir Fry.

Hot and Spicy Szechuan Noodles (Dan Dan Mian)

Zhong Dumplings - Zhong Sui Jiao

Spicy Beef

Hot & Spicy Chicken (Shrimp) Fried Rice

Szechuan Pork With Peppers

Szechuan Orange Chicken

Spicy Stir Fried Chicken in Hoisin Sauce

Szechuan Shrimp

Pepper Steak

Szechuan Fish Noodles

Szechuan Green Beans and Soba

Ma Po Tofu

Spicy Szechuan Noodles (Dan Dan Mian)

Szechuan Ratatouille

Szechuan Shrimp

Szechuan Chicken (Or Tofu) in Lettuce Bundles (Solo Cooking)

Spicy Szechuan Beef

Bang Bang Chicken

Gang Bao Chicken

Szechuan Sweet and Sour Spareribs

Szechuan Vegetable Stir-Fry

Szechuan Beef Stir-Fry

Kung Pao Chicken, Shrimp or Beef (Panda Express - Style)

Kung Pao Chicken With Cashews

Hungry Girl Kung Pao Chicken 4 Ww Pts.

Spicy Striped Bass

Pork Belly, Sea Salt and Szechuan Pepper

Szechuan Garlic Chicken

Chinese Steak (Crock Pot)

Spicy Chinese Sesame Garlic Chicken

Chongqing Numbing and Spicy Fish

Spicy Chinese Sesame Garlic Chicken Light

Szechuan Pork Tenderloin

Citrus Szechuan Noodle Bowl Sauce

Spicy Tofu Kimchi over Rice

Ma La Chicken

Szechwan Shrimp Stir-Fry

Shrimp With Black Bean Sauce

Szechuan Shrimp

Szechwan Beef Stir-Fry Us Family Style

Hot Szechwan Chicken

Sichuan Pepper Chicken

Sichuan Beef

3 Dragons Szechuan Steak

Spicy Screamin Szechuan Stir Fry