Recipezaar: Szechuan,Rice recipes

Dragon and Lily Pork

Tue, 21 May 2002 22:17:47 -0400

The original of this recipe I found in a Chinese cookbook by Virginia Lee. It used ground pork but I prefer to use minced pork for a firmer texture. I never could find Szechwan peppers until recently so I always used black pepper so feel free to substitute. The original did not use plum jelly, I added that and liked the contrast between the hot chili and the sweet plum. It shouldn't be too sweet so adjust the plum jelly according to your taste, but it should be fiery hot. If it is too hot just serve it over more rice to dilute the heat. -- posted by Gato Volando

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

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 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

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

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

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