Recipezaar: Szechuan recipes

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'. -- 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

Chili Oil (Hong You)

Wed, 24 May 2006 22:08:07 -0400

The best method of making chili oil for Sichuan cooking I have found - from the outstanding Fuchsia Dunlop book "Sichuan Cookery". I use it for dipping sauces etc; my hubby pours it over his pasta for breakfast! The more sediment you have, the hotter it is. -- 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

Princess Chicken

Tue, 20 Jun 2006 19:18:41 -0400

From nikibone for zaar world tour. -- posted by Dienia B.

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 Cucumbers

Mon, 31 Jul 2006 21:16:49 -0400

Cucumber Salad with a kick. -- posted by Brenda.

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 Green Beans

Tue, 26 Sep 2006 14:28:18 -0400

This was one of my favorite dishes when I lived in China. The recipe comes from "Potsticker Chronicles" by Stuart Chang Berman. -- posted by chinadoll

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

Spicy Chinese Chicken Wings

Sun, 29 Oct 2006 19:28:06 -0500

These spicy, tangy chicken wings are always one of the first items to fly off our buffet. -- posted by NavyDoc13

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

Tasty Spicy Tofu Triangles

Sun, 19 Nov 2006 12:48:24 -0500

Tasty, healthy treats, make the perfect appetizers for parties or dinners at home. The dish is vegan (as long as you get vegan wonton wrappers) and kosher, as well as quite good for you. -- posted by WhitneysWonders

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

Chiao Pan Ch'ing Chiao

Sun, 07 Jan 2007 23:03:25 -0500

Szechaun Charcoal Flavored Green Peppers from Florence Lin's cookbook -- posted by That is Dr House to you

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

Szechuan Green Beans

Sun, 08 Apr 2007 20:53:52 -0400

It may seem strange that I'm posting this recipe because I tried it and I wasn't a huge fan, but hey I figure someone out there may like it! This is from 1,000 Vegetarian Recipes. -- posted by I Cook Therefore I Am

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

Szechwan Eggplant

Sat, 21 Jul 2007 12:36:20 -0400

Eggplant and ground pork in a spicy sauce. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company. -- posted by Chilicat

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

Sichuan Cucumber Salad

Thu, 26 Jul 2007 11:17:53 -0400

A spicy and unique Asian salad--easy and cheap to make. This says to use just one cucumber, but I recommend using more because people will want to eat a lot of this! -- posted by Middaybikeride

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

Chinese Green Beans

Tue, 18 Dec 2007 20:06:07 -0500

I love the green beans found on Chinese Restaurant buffets! They are the bomb! I could easily pay for the entire buffet and only eat the green beans! I found this recipe while searching for the technique online as I was told the secret was that they were Dry-Fried. Oh Yum! Thanks to Ronda Parkenson for the recipe I adapted. I found that I did not need as much oil when making this recipe....so i reduced the oil amounts to what I used, if it does not look like enough for you, feel free to add more. -- posted by NcMysteryShopper

Easy Microwave Szechuan Green Beans

Thu, 27 Dec 2007 03:03:45 -0500

Fabulous easy version of the classic, low fat, low sodium version. This is from Barbara Kafka's cookbook, "Microwave Gourmet," with only very minor changes. If you don't own this book, I recommend it highly! My copy is about 20 years old, and was one of the first cookbooks I bought as a grown-up. -- posted by deborahk

Pork Belly, Sea Salt and Szechuan Pepper

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

From cuisine.com.au - untried -- posted by Bel^

Szechwan Spicy Tangerine Chicken

Mon, 07 Jan 2008 15:14:31 -0500

This time of year our tangerine tree is BOOMING! So I am always looking for creative ways to use them. This on is tasty! *You can substitute oranges if you don't have tangerines coming out your ears like we do. -- posted by PBShakes

Chinese Hot and Sour Soup Szechwan House

Mon, 07 Jan 2008 15:41:41 -0500

There is a local Chinese place that makes the best Hot and Sour Soup. I saw a similar recipe but it lacked some of the ingredients that they have. Here it is all combined together. Like many Asian dishes it is all in the timing. -- posted by Chef #717185

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

Meaty and Delicious Greens

Tue, 22 Jan 2008 02:21:07 -0500

Meaty and Delicious Greens -- posted by Spicy Little Sister

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

Shredded Chicken With Garlic Sauce

Thu, 24 Jan 2008 20:10:13 -0500

The quintessential fabulous chinese chicken with garlic sauce, in china called chicken with fish sauce bc they use it on fish so often from barbara fisher. -- posted by MarraMamba

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

Ocean Broccoli Beef

Sun, 03 Feb 2008 17:25:29 -0500

From Tigers & Strawberries Blog. This looked amazing. -- posted by Chef #573036

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~

Sichuan Salad Piquant

Mon, 14 Apr 2008 00:35:56 -0400

From my grandmother's recipe box and the clipping said that it was from a restaurant on the Kowloon side of Hong Kong. -- posted by Celticevergreen

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

Szechuan Black-Eyed Pea Salad

Thu, 03 Jul 2008 01:07:00 -0400

This salad tastes great wrapped in tortillas or served over baby spinach that's been sauteed in a small amount of olive oil. Found this recipe in Vegetarian Times. It won first place in a recipe contest and was submitted by someone named Laura McAllister. -- posted by Enjolinfam

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~

Barefoot Contessa Ina Garten's Szechuan Noodles

Thu, 24 Jul 2008 01:47:27 -0400

Yummy as a dressing, marinade, oh and it's good on noodles too! Love the complex flavor of this salad. The sauce can actually be made a week ahead and then added to the hot cooked pasta just before serving. -- posted by Shabby Sign Shoppe

Pan-Seared Shrimp With Ginger-Hoisin Glaze

Fri, 01 Aug 2008 00:54:04 -0400

This is a version that stems from the Base Recipe for Pan-Seared Shrimp - reference recipe #316590. Simple, quick and yummy. -- posted by Sondra Beth

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

Sesame Jellyfish With Chili Sauce

Tue, 14 Oct 2008 01:22:33 -0400

A traditional Chinese favorite, often served as part of the opening course of a Chinese banquet, although this adds a little kick with some chili sauce. This was based on http://www.recipezaar.com/165901. Packaged jellyfish can usually be purchased at any number of Chinese supermarkets. -- posted by howcheng

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

Szechuan Peanut Sauce * Exported from Mastercook *

Tue, 30 Dec 2008 22:53:53 -0500

After many years of searching for and trying many, many other recipes, this remains my favorite spicy peanut sauce. My favorite way to serve it is as a dipping sauce for long, fresh green beans, an idea I picked up from a caterer in Gainesville, FL (if I could remember her name, I'd give her credit). Many years ago, I had an edition of MasterCook recipe management software. As technology changed, my software became out-of-date and unusable, but I didn't replace it because I saw the benefit of web-based software such as RecipeZaar (why try to manage recipes all by yourself when you can be part of a community and do it together). After years without this recipe (I never could find where I wrote it down or printed it), I tracked it down in Google. I've added it to RecipeZaar to keep for myself and share with others. The recipe is exactly how I found it, including the name, ingredients, directions, and the notes (see below). The only additional notes I would suggest are: add the chili oil one teaspoon at a time, tasting in between, until you reach your desired level of spiciness; and keep the sauce thoroughly chilled or heated, it will separate at room temperature. Enjoy! ORIGINAL NOTES Recipe By: Jo Anne Merrill Use about 1 tablespoon of sauce per serving of chicken or fish. *Cilantro is usually sold in small bunches. You will need only about 1/3 of an average bunch or 2-3 of the stems with leaves attached. It may also be sold as coriander or Chinese parsley. -- posted by lchelini

Gluten Free Chinese Fry Batter

Wed, 31 Dec 2008 16:08:30 -0500

My son has Celiac, and I developed this after talking with the Chef at a local Chinese resturant, who likes to cook Gluten Free. It works well with shrimp, vegetables, fish, pork and my favorite.. chicken. Will fry the chicken pieces and then stir fry with vegies and spicy sauce. -- posted by King Jay II

Hot Szechwan Chicken

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

From the Frugal Gourmet -- posted by dianegrapegrower

Spicy Szechuan Chicken Lettuce Wraps

Sun, 11 Jan 2009 22:09:46 -0500

Awesome as an appetizer OR a meal. I saw this on the Food Network one Sunday morning and I just had to jot down the recipe to try it out; it looked absolutely divine! Since I haven't made it myself yet, I am unsure as to how many servings it is. From what it looked like on TV, I am estimating it will make about 18 lettuce wraps. -- posted by cali_love

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

Toffee Bananas

Mon, 16 Mar 2009 19:40:47 -0400

From one of my cookbooks. I have not made these yet, I hope you enjoy. -- 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 Fried Eggplant

Mon, 16 Mar 2009 21:38:40 -0400

An easy Szechuan Fried Eggplant recipe. -- 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

Sesame Peanut Asian Noodle Salad

Thu, 23 Apr 2009 16:07:27 -0400

A fool-proof Asian noodle salad that always turns out perfectly. Dressing can be made up to 2 days in advance and stored in the fridge. -- posted by Pink Koru

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

Sichuan Green Beans With 5-Spice and Pancetta

Mon, 08 Jun 2009 02:28:24 -0400

This classic Sichuan recipe for green beans gets an Italian twist when prepared with pancetta an Italian seasoning.:) I tweaked this recipe a bit here and there - originally found on the McCormick web site. These are great with any chicken, fish or steak dish with a nice bottle of wine relaxing! -- posted by Manami

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

Hot and Sour Soup (Betty Foo's Recipe, Hunan Restaurant)

Fri, 26 Jun 2009 12:26:48 -0400

This is the recipe as taught in the Main Line School Night class on Regional Chineses Cooking by Betty Foo, chef & co-owner of the Hunan Restaurant in Ardmore PA. Originally a Sichuan regional specialty, hot and sour soup has become a staple at every chinese restaurant, no matter what regional style they have as a specialty. This recipe is authentic to the region, both because Betty is from the region and based on review of Chinese regional cookbooks. Clearly, as with many soups, individual variations are easy and can vary the flavor considerably. One of the ways I judge any chinese restaurant the first time I eat there is by the quality of their hot and sour soup ... this one is superb! -- posted by Gandalf The White

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

Hotpot Dipping Sauces

Sat, 25 Jul 2009 02:55:15 -0400

Again, many sauces can be used as dipping sauces, whether traditional Sichuan, Hunan, or mixing in a Thai or Vietnamese dipping sauce. The list here is purely those considered traditional in Sichuan cuisine. The list is from Fuschia Dunlop's "The Land of Plenty". -- posted by Gandalf The White

General Pao's Chicken

Tue, 01 Sep 2009 15:08:52 -0400

This recipe was taken from the book "the most decadent diet ever" by Devin Alexander. It's as healthy as it is good. It's like a combination of General Tso's Chicken and Kung Pao beef but healthier -- posted by GingerlyJ

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

Orange Chicken

Sun, 15 Nov 2009 21:36:55 -0500

Great Recipe -- posted by Chef #1294298