* Exported from MasterCook * 10 Minute Szechuan Chicken Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken breasts* -- skinned an 3 tablespoons cornstarch 1 tablespoon vegetable oil 3 cloves garlic -- minced 5 tablespoons soy sauce (low salt) 1 1/2 tablespoons white-wine vinegar 1 teaspoon sugar 1/4 cup water 6 green onions -- cut into 1" pi 1/8 teaspoon cayenne or to taste Cut chicken *(these are 1/2 breasts, as you buy them in the market) into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer. 221 calories per serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan Chicken(Kung Pao Chicken) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken-breast halves -- skinned, boned, and 3/4 in cubes 1 egg white 1 tablespoon corn starch 2 tablespoons vegetable oil 1 cup unsalted peanuts or cashews 2 scallions -- sliced 2 tablespoons dry sherry 2 tablespoons hoisin sauce 4 tablespoons black bean sauce 1/4 teaspoon chili paste -- (1/4 to 1/2) 1 tablespoon vinegar 1 tablespoon sugar Combine the cubed chicken with the egg white and cornstarch. Refrigerate for 1/2 hour. Heat oil in wok and stir-fry chicken 3 to 4 minutes, until done. Add nuts, scallions, and remaining ingredients. Heat thoroughly and serve at once with rice. From The Cookie-Lady's Files - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan Chicken With Peanuts Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chicken breasts* 6 ounces snow peas 2/3 cup soy sauce 1 teaspoon minced fresh ginger 5 cloves minced garlic 1/2 tablespoon crushed red pepper 2 tablespoons cornstarch 2/3 cup water 1 teaspoon sugar 2 egg whites 3 tablespoons oil 1/2 cup dry roasted peanuts * whole boneless skinless In a bowl combine sherry; egg whites, sugar, 1 Tbsp corn starch. Mix ingredients well. Cut chicken into bite size pieces and add to egg white mixture; set aside. In another bowl combine the water, 1 Tsbp cornstarch, soy sauce. Pre- heat wok or large saute skillet on high heat. Add the 3 Tbsp of oil. Add the crushed red pepper, garlic and ginger.Cook for 30 seconds and add chicken mixture. Cooking times vary according to appliance used. Cook on high heat until done, stirring occasionally. Reduce heat, add 1/2 cup of peanuts.(I like to pulverize mine in a blender or food processor first. It adds more of a peanutty flavor to the dish.) Add the snow peas and soy sauce mixture,cover and simmer until snow peas are cooked to your taste. This dish is best served with plain white rice and is even tastier as a leftover. (It microwaves well) ENJOY! ! FROM: HERBERT JORGENSEN (DNKX88A) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan Chicken With Cashews - (Gai Ding) Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken breasts halves -- skinned, deboned and 1 egg white 1 teaspoon cornstarch 1 teaspoon salt 1 teaspoon ginger -- finely chopped 1 teaspoon soy sauce ds Freshly ground pepper 1 tb Vegetable oil 1 c Raw cashews 1/2 ts Salt 1/4 c Vegetable oil 6 Green onions; - chopped with 2 tb -tops reserved 1 lg Green pepper; - seeded and -cut in 1/2 inch squares 4 oz Can button mushrooms - drained, liquid reserved 1 tb Hoisin sauce 2 ts Chili pepper paste; or 1 ts - dried red peppers; chopped 1/2 c Chicken stock 1 tb Cornstarch 1 tb -cold water 1 tb Soy sauce Mix egg white, cornstarch, salt, ginger, soy sauce and pepper in a medium bowl; stir in chicken; cover and refrigerate for 30 minutes. Heat 1 tbsp oil in wok; stir-fry cashews until light brown, about 1 minute; drain on paper towels; sprinkle with 1/2 tsp salt. Heat 2 tbsp oil in wok until hot; add chicken; stir-fry until chicken turns white, about 3 minutes; remove and set aside. Heat 1 tbsp oil until hot; add green onions, green pepper, mushrooms, hoisin sauce and chili paste; stir-fry 1 minute; add chicken, chicken stock, reserved mushroom liquid; heat to boiling. Mix 1 tbsp cornstarch, water and soy sauce; stir into chicken mixture; cook and stir until thickened, about 1 minute; stir in cashews and heat through. Remove to serving platter and garnish with reserved onion tops. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan Chicken Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chicken breasts 3 tablespoon cornstarch 1 tablespoon msg -- optional 1 tablespoon oil 3 cl garlic -- minced 5 tablespoon soy sauce 1 1/2 tablespoon white wine vinegar 1 green onions -- in 1"pcs 1/4 cup water 1 tablespoon sugar 1/8 tablespoon cayenne -- or more SKIN AND BONE THE CHICKEN BREASTS, AND CUT INTO 1 1/2" CUBES. COMBINE CORNSTARCH AND MSG IN A PAPER BAG. ADD THE CHICKEN AND TOSS TO COAT. HEAT OIL IN SKILLET OR WOK. ADD THE CHICKEN AND GARLIC. STIR FRY UNTIL THE CHICKEN IS LIGHTLY BROWNED. ADD SOY SAUCE, VINEGAR, SUGAR AND WATER. COVER AND COOK FOR THREE MINUTES. ADD GREEN ONIONS AND CAYENNE. HEAT TWO MINUTES MORE. SERVE WITH STEAMED RICE. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan Camphor-Wood And Tea Smoked Duck Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices root ginger 1/2 tablespoon peppercorns 4 lb duck -- (4 to 5) 1 tablespoon sea salt 2 tablespoons lard smoking: 4 tb dried tea -- (4 to 5) 3 tablespoons sugar 1 bundle camphor wood -- or 4 tb camphor wood sawdust -- (4 to 5) some smoldering charcoal a wire rack inverted clean kerosene tin -- or inverted metal du Shred & chop the ginger. Roast the peppercorns in a dry roasting pan for 10 minutes in a moderate oven; crush and pound them lightly in a mortar. Rub the duck inside and out with half the salt, ginger and pepper. Leave to dry and season overnight. Mix the remaining seasoning with the lard until well-blended. Rub the mixture on the duck inside and out. Place the duck on a wire rack in a preheated moderate oven at about 400 deg (put a drip-pan underneath) and roast for 1 hour. SMOKING: Light the charcoal fire. When the charcoal is glowing red, but not blazing, sprinkle half the tea, sugar and camphor wood (twigs or sawdust) over the fire. Place the duck on a wire rack and suspend it a couple of inches above the fire. Invert the tin or bin over the duck and fire and let smoke for 10 minutes. Turn the duck over for a further 10 minute smoking, sprinkling the rest of the smoking mixture on the fire and poking and stirring it. By now the duck should be sufficiently smoked. Brush it with 2 tb sesame oil and put it in a moderate oven for a further 15 minutes of roasting. Serve by chopping through the bones into 15-20 large bite-size pieces or carve in the western manner. An excellent accompaniment to wine at the start or a multi-course dinner party or banquet. Adapted from a recipe from the Chengtu Dining Rooms, Chengtu. From Chinese Regional Cooking by Kenneth Lo, Pantheon Books, 1979. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan Broccoli Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 1/2 teaspoon sugar 1 tablespoon sesame seeds 2 teaspoons vegetable oil 1/2 teaspoon red pepper -- crushed 1/2 teaspoon ginger 2 garlic cloves 5 cups broccoli Combine soy sauce, rice wine and sugar in bowl and set aside. Heat (medium) skillet, and add sesame seeds. Cook for 1 minute. Remove seeds and set aside. Add oil, red pepper, ginger (crushed) and garlic (crushed) for 30 seconds. Add broccoli for 1 minute. Add soy mixture. Cover and cook for 2 minutes. Sprinkle with sesame seeds and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan Beef With Broccoli Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon cornstarch 1/2 cup oyster sauce 1 pinch crushed red pepper flakes 1 tablespoon oil 1 tablespoon ginger root; pared -- slivered 1 garlic clove -- crushed 1 pound broccoli -- cut up 1 green pepper -- julienned 2 celery ribs -- sliced 6 green onions -- cut in pieces 3 tablespoons dry sherry 1/4 cup water 8 ounces cooked beef -- sliced more) Dissolve cornstarch in sherry, oyster sauce, water, and add red pepper flakes. In wok or large skillet, heat oil over med high heat, add ginger and garlic. Stir-fry 1 min. Add broccoli, stir-fry 3 mins. Add green pepper, celery, and green onions, stir-fry 3 mins. Make a well in wok and add cornstarch mixture. Stir until thickened. Add meat and gently stir. Use chicken broth if mixture is too thick. Serve with steamed rice. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechwan Eggplant And Tofu Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons soy sauce 1/4 cup dry sherry or chinese rice -- wine 1 tablespoon white or brown sugar 1 tablespoon cider vinegar 3 tablespoons cornstarch 2 tablespoons peanut oil 1 medium onion -- thinly sliced 1 large eggplant, cut into strips -- thinly 3/4 teaspoon salt 2 tablespoons minced garlic 1 tablespoon minced fresh ginger 1/4 teaspoon black pepper cayenne pepper to taste 3 cakes firm tofu -- cut into 8 scallions: greens minced -- whites in strips, ke 1 bn cilantro -- minced (optional) SZECHWAN EGGPLANT & TOFU SAUCE: Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add enough water to make up to 1 cup. Place cornstarch in a small bowl, pour in the liquid, pour on the liquid & whisk till dissolved. Set aside. Heat a large wok over a high flame. Add oil & onion & stir fry for about a minute. Add eggplant & salt & stir fry for 8 to 10 minutes till the eggplant is soft. Add garlic, ginger & black pepper & cayenne. Cook a few minutes more. Add tofu & scallion bottoms. Stir the bowl of liquid that has been set aside & add to the wok. Mix well & stir fry for another few minutes till the sauce is thickened. Remove from the heat & serve over rice topped with scallion greens & cilantro. Serves 4. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechwan Chili Sauce Recipe By : Cook's Illustrated 5/6/93 Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon light soy sauce 1 tablespoon sesame oil 3 tablespoons dry sherry 1 tablespoon chili paste 2 teaspoons heavy soy sauce 1/4 teaspoon szechwan peppercorns roasted -- ground 1/4 teaspoon sugar 1/4 teaspoon salt Mix the ingredients together and add them to the stir-fry as indicated in the Master Recipe. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechwan Beef Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons peanut oil 1 large or 2 small green peppers -- cut into 1/8" strips 1 large or 2 small carrots -- finely into 1/8" -- matchstick strips 1 scalliion -- quartered then into -- 3" strips 1 pound beef (round or chuck) -- cut fine slivers or strips -- 1/8" by 2 to 3" long 2 tablespoons dry sherry 2 tablespoons hoisin sauce 1 tablespoon black bean sauce 1 tablespoon vinegar 1 teaspoon sugar 1/4 teaspoon to 1/2 tsp. chili paste -- (very hot) hot cooked rice Heat oil in wok and stir-fry the green peppers, carrots, and scallion for 1 to 2 mins. Push aside. Stir-fry the slivers of beef for 1 to 2 mins and recombine with vegetables. Add remaining ingredients. Stir and heat throughly. Serve at once with rice. Serves: 4 Hope you like. Pam in VA - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan-Style Chicken And Broccoli Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chicken breasts* -- split; boned and ski 1/3 cup pace picante sauce 20 milliliters garlic -- minced 2 tablespoons soy sauce 1 tablespoon ginger -- shredded 1 tablespoon water 1 tablespoon cornstarch 1 1/2 cups broccoli flowerets 1/2 teaspoon sugar 1 red pepper 3 tablespoons vegetable oil 1 onion -- thin wedges (We use much less meat than this; either 1 whole chicken breast or 1/2 lb. ground turkey or ground chicken.) Cut chicken into 1-inch cubes. Combine picante sauce, soy sauce, water, cornstarch and sugar in small bowl; set aside. Heat 2 T. of the oil in wok or large skillet over medium high heat. Add chicken and stir-fry 3 to 4 minutes or until cooked through. Remove with slotted spoon. Add remaining oil onion, garlic and ginger to skillet; stir-fry 30 seconds. Add broccoli and peppers; stir-fry 3 minutes or until vegetables are crisp-tender. Add chicken and picante sauce mixture; stir-fry about 1 minute or until sauce thickens. I don't cook the meat and vegetables separately. It takes a little longer, but there are less dishes to wash and you only need 2 T. oil. I cook the garlic and ginger for a few seconds before throwing the meat in. I cook the meat for 20 or 30 seconds, and then throw in the vegetables one at a one at a time, stirring 5 or 6 seconds between each addition. I cook everything for 5 or 6 minutes, stirring, of course. Then I pull everything up on the sides of the wok and pour the sauce in the center, stirring the sauce until thickened. Then I stir everything together for a minute or two. It's done. I use high on my stove when cooking with my wok on a fire-ring. This is easy and delicious and lower in sodium than many of the bottled sauces. This recipe is from the Pace Picante Sauce 40th Anniversary Recipe Collection. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan Soup Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce dried mushrooms 2 quarts chicken stock 1/2 cup dry white wine 4 teaspoons soy sauce 1/2 teaspoon chinese chili paste or sauce 2 1/2 tablespoons cornstarch 5 tablespoons water -- divided 6 ounces boneless lean pork -- cut into 4 ounces cooked ham cut the same way 1 small red bell pepper -- cut thin 1/2 cup water chestnut -- thin sliced 2 teaspoons distilled white vinegar 1 teaspoon sesame oil 1/2 cup dry white wine 1 egg 8 green onions -- fine chopped 8 ounces bean curd -- in 1/2 in cubes 8 ounces shrimp -- shelled & deveined Place mushrooms in bowl and cover with hot water. Let stand 30 mins. Drain and squeeze out excess water. REmove and discard stems. Cut caps into thin slices Combine chicken stock, wine, soy sauce and and chili paste in 5 qt Dutch oven. Bring to boil over med heat. Reduce heat and simmer, uncovered, 5 mins. Blend cornstarch and 4 T water in small bowl. Slowly stir cornstarch mixture into chicken broth. Cook and stir until soup boils. Add mushrooms, pork, ham, red pepper and water chesnuts. Simmer, uncovered, 5 mins. Stir in vinegar and sesame oil . Beat egg and remaining 1 T water with fork. Stirring constantly, gradually drizzle egg mixture slowly into soup. Add onions, bean curd and shrimp Cook until shrimp turn pink, 1-2 minutes Makes 6-8 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan Shrimp (Or Chicken) Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----shrimp mixture----- 1 pound shrimp -- shelled 1 in half lengthwise -- rinsed and patted d substitute raw -- chicken cubed 1/4 teaspoon salt 1 teaspoon chinese rice wine -- or dry sherry 1 teaspoon soy sauce 2 tablespoons flour 1 tablespoon cornstarch 1 egg -- lightly beaten 1/2 teaspoon baking soda -----seasonings----- 1 teaspoon ginger root -- or ground ginger 2 teaspoons minced garlic 2 scallions cut in -- peas sized pieces 2 dried chili pepper -----sauce----- 3 tablespoons sugar 2 teaspoons sherry 5 teaspoons soy sauce 1 teaspoon white vinegar 3 tablespoons catsup 1 tablespoon water Mix above together and refrigerate for one hour (at least) Place above seasonings in bowl and set aside Mix and set aside above sauce ingredients 3 C peanut oil for deep frying 1 tsp sesame oil Fry shrimp, or chicken in peanut oil. Place in bowl and set aside. Pour off all but 2 T oil and add seasonings and brown. Stir in sauce until bubbles. Return shrimp. Add sesame oil. This recipe is absolutely sensational. However it does not make alot of sauce for rice. I usually double the sauce ingredients. It is very hot. If you like food milder leave out some chilis. I have tried the General Taos chicken posted here on prodigy. My family prefers this recipe. My last attempt to post this recipe failed. Sorry for the inconvenience. Liz in Phila Reformatted by Elaine Radis - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan Shrimp Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup scallions -- minced 1/2 cup bamboo shoot -- minced 3 tablespoons water 3 garlic cloves -- minced 1/2 cup cat up 1 tablespoon soy sauce 2 tablespoons sugar 1 tablespoon cornstarch 1/4 teaspoon tabasco 1 1/2 cups peanut oil 1 pound fresh shrimp; shelled -- deveined 1/4 teaspoon fresh ginger root -- minced 3 tablespoons sherry 1 1/2 teaspoons sesame oil or 1 tablespoon toasted sesame seeds -- (opt) hot cooked rice Combine scallions, bamboo shoot , ginger, garlic, and tabasco in a small bowl. In second bowl combine sugar, catsup, sherry, soy sauce, and sesame oil or seeds. In third bowl mix cornstarch and water. Heat oil in a wok or large skillet to 400F. Have ready a large strainer with a bowl underneath. Add shrimp to hot oil, stirring until done, about 2 minutes. Pour oil and shrimp into strainer to drain. Heat 2 T. of the strained oil in same wok or skillet over high heat. Add scallion mixture and stir-fry for one minute. Add drained shrimp and stir-fry for 30 seconds. Add cornstarch mixture to wok. Cook and stir until slightly thickened. Serve over cooked rice. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan Scallops Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 sweet bell peppers, red -- green, yellow or 1 o & cut in 1" squares 1 large sweet onion; halved -- cut in 1" cubes, lay 2 tablespoons dry sherry/other white wine 2 tablespoons light soy sauce 1/2 teaspoon ground ginger 1 teaspoon hot red pepper flakes -- or to taste, h red p to taste (opt) 2 cups fresh or thawed scallops -- about 10 ounces 3/4 cup spicy tomato juice 1. Arrange all ingredients near stove. Prepare a large nonstick skillet or electric frying pan liberally with cooking spray. Arrange onion leaves in skillet in a single layer. Cook over medium heat just until onion begins to brown. 2. Combine all ingredients, except scallops, in skillet; cover, bring to a simmer, and cook for 5 minutes. Uncover and simmer until sauce thickens---4 or 5 minutes more. Stir in scallops, and cook just until heated through and coated with sauce. Serve with plain rice if desired. Makes 4 servings, 175 calories each; Rice adds 110 calories per 1/2-cup. From: Dottie Cross - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tossed Noodles - Szechuan Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound pork tenderloin -- - chopped 1/2 inch cubes -----marinade----- 1 teaspoon dry sherry 1 tablespoon water 2 teaspoons cornstarch -----seasoning sauce----- 1/4 cup red bean paste 1 tablespoon sesame oil 2 tablespoons sugar 1/4 cup soy sauce 1 teaspoon dry sherry 1 cup vegetable oil 1 large onion -- - diced 40 milliliters garlic -- - crushed 2 quarts -water 2 cups fresh bean sprouts -- cold water 1 teaspoon salt 1 teaspoon vegetable oil 1 pound fresh noodles -- or 1/2 pound dry noodles 2 cups cooked carrots -- shredded 2 cups cucumber -- shredded peeled Combine marinade ingredients in a small bowl; mix well; add pork, let stand 20 minutes; combine ingredients for seasoning sauce in small bowl; mix till smooth. Heat oil in a wok over medium heat 1 minute; stir-fry marinated pork 2 minutes until very lightly browned; remove with slotted spoon, draining well over wok; set aside. Remove oil from wok except 6 tbsp; heat over medium heat 30 seconds; stir-fry onion until tender; add seasoning sauce, bring to a boil; add pork and garlic; stir-fry to mix well; remove and place in a large bowl. Bring 3 quarts of water to a rapid boil in a heavy 5 quart pot; place the bean sprouts in a strainer; submerge in the boiling water for 5 seconds, then plunge into iced water; remove and drain well. Add 1 tsp salt and 1 tsp oil to boiling water; add noodles; cook until tender; drain; divide noodles into 6 portions and place in 6 small bowls; spoon pork and sauce on top. Garnish with carrots, cucumber and blanched bean sprouts. Toss lightly before serving. Yield: 6 bowls. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechwan Spiced Beef Stew Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon ginger root -- minced 1/4 cup scallions -- chopped 2 pounds stew meat 1/4 inch chunks 6 tablespoons oil 1 tablespoon garlic -- minced (include green part) 3 cups water -----sauce----- 5 teaspoons szechwan chili bean sauce 4 tablespoons pale dry sherry 1/2 tablespoon peppercorns -- crushed 4 whole star anise 2 1/2 tablespoons szechwan sweet bean sauce 4 tablespoons black soy sauce 2 teaspoons sugar COMBINE SAUCE INGREDIENTS, SET ASIDE. HEAT OIL IN A 4 TO 6 QUART POT. ADD GINGER, GARLIC, AND SCALLIONS, AND COOK FOR A FEW SECONDS. ADD BEEF AND COOK UNTIL MEAT LOSES ITS RED COLOR. STIR IN SAUCE AND MIX WELL. ADD 2 C. WATER, COVER, AND SIMMER FOR ABOUT AN HOUR. ADD REMAINING WATER AND COOK OVER LOW HEAT UNTIL BEEF IS TENDER, ABOUT ANOTHER HOUR. THERE SHOULD BE 1 1/2 CUPS OF SAUCE LEFT IN THE POT WHEN BEEF IS DONE. SERVE HOT!!! THE PREPARATION TIME IS THE WORSE PART, BUT ITS WORTH IT. MOST OF THE INGREDIENTS CAN BE FOUND AT A NEIGHBORHOOD ASIAN OR CHINESE STORE. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechwan Sesame Flavored Noodles Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ramen type noodles 2 tablespoons vegtable oil 2 green onions -- finely chopped 2 tablespoons peanut butter 1 tablespoon sesame oil -- szechwan pepper oil* * (for the hearty use up to 1 Tablespoon. Otherwise, use just a few drops.) Boil noodles al dente drain and rinse in cold water. Heat a fry pan with the oil; add noodles and flatten out like a pancake. When the bottom becomes brown and slightly crisp, turn and fry the other side Remove from pan and let cool. Place on a platter with side and sprinkle with the chopped green onions. In small bowl add the sesame and hot oils to the peanut- butter a few drops at a time. Just before serving pour the peanut butter sauce over the noodles Enjoy, Dgeign - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechwan Pasta Salad Recipe By : Serving Size : 14 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds angel hair pasta 1/2 pound cooked turkey 1 bunch green onions 1 cup mini corn-on-cobs carrots 4 tablespoons toasted sesame seeds 1/4 pound snow peas red bell peppers 1 bunch cilantro 1 can water chestnuts -- dressing- 2 cups mayonnaise 3/4 cup soy sauce 1 tablespoon szechuan hot oil -- or to tast 1/4 cup sesame oil 1 tablespoon dijon mustard 2 garlic cloves -- or more Cook pasta until Al Dente. Dice turkey, bell pepper and peeled carrots. Drain and slice water chestnuts. Remove stems from cilantro and use leaves only, saving a few leaves as garnish. Chop green onions. Slice mini corn cobs. Slice snow peas on diagonal into thin strips. Toast sesame seeds and reserve 1 TBL for garnish. Toss all ingredients together. Dressing: Combine all ingredients in food processor and process until well-blended. Add to salad and toss. Garnish with toasted sesame seeds and cilantro. Makes 14 cups. Recipe from LEXI KERN As used by Terry Grant at her restaurant in Tucson. NOTE: I double the turkey, snow peas and corn cobs in this recipe. The dressing is also wonderful for turkey or chicken salad with jicama, red pepper, and green onions. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan Pork And Broccoli W/Adaptable Sauce Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pork tenderloin -- or roast 8 green onions 1 bell pepper -- red or green 1 1/2 cups broccoli -- fresh 1 large onion 12 pea pods 3 tablespoons peanut oil -- --sauce--- 2 garlic cloves -- sliced 2 slices fresh ginger root -- chopped 1/4 teaspoon red pepper flakes -- crushed 2 tablespoons hot water 2 teaspoons sugar 4 tablespoons soy sauce -- low sodium 6 tablespoons catsup -- * see note Recipe by: Jo Merrill * substitute 8 tablespoons hoisin sauce in place of the catsup and soy sauce if you prefer, or make a mixture of all three ingredients to equal about 9 tablespoons. Cut pork into narrow 1-inch strips, 1/4th inch thick; set aside. (partially freeze pork first for easier cutting). Cut green onions, bell pepper, broccoli and onion into 1 inch pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, catchup and soy sauce; set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from skillet and keep warm. Add more oil if needed and stir-fry all vegetables tender crisp. Add pork and sauce to mixture; cook until thickened. Serve with hot boiled rice. Yield is 8 servings. Diabetic exchange: One serving equals 1 meat, 2 vegetables, 2 fats; also 228 calories, 666 mg sodium, 50 mg cholesterol, 11 gm carbohydrate, 10 gm protein, 17 gm fat. NOTE: I also have used this recipe and substituted lean beef for the pork. Jo Merrill--From The Best of Country Cooking - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan Pepper Fish Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon szechuan peppercorns 2 tablespoons hoisin sauce 1 medium clove garlic -- peeled through a press 1 1/2 tablespoons rice vinegar 1 teaspoon sesame oil 1 1/3 pounds cod -- cut into 4 pieces 1/8 teaspoon salt 4 lemon or lime wedges Crush the peppercorns coarsely in a mortar and pestle. (Or wrap in a small piece of plastic wrap and crush with a heavy pan.)... Stir together the hoisin sauce, garlic, vinegar, and sesame oil. Place the fish on a broiling pan and spread with about 1/2 the sauce. Sprinkle with 1/2 of the peppercorns; sprinkle lightly with salt. Bake in a preheated 450F oven 7 minutes... Remove the fish from the oven. Raise the oven rack to the highest position and turn the heat to broil. Spread the fish with the remaining sauce and sprinkle with the remaining peppercorns. Broil 3 minutes, or until the fish tests done, and is slightly crusty.... Serve with lemon or lime wedges. Makes 4 servings.... From the Philly Enquirer - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan Pasta Salad Recipe By : Serving Size : 14 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pkg. angel hair pasta 1/2 pound turkey 1 bunch green onions 2 medium carrots 2 red bell peppers 1 can water chestnuts 1 cup miniature corn on the cob 1 bunch cilantro 4 tablespoons toasted sesame seeds 1/4 pound snow peas dressing: 2 cups mayonaise 3/4 cup soy sauce 2 tablespoons szechwan hot oil 1/4 cup sesame oil 1 tablespoon dijon mustard 2 cloves garlic Cook angel hair pasta al dente. Dice turkey, bell pepper and peeled carrots. Drain and slice water chestnuts. Remove stems from cilantro and use the leaves only save a little for the garnish. Chop green onions. Slice the cobletts. Slice the snow peas on a diagonal into thin strips. Toast the sesame seeds and reserve 1 TBSP. for the garnish. Toss ingredients together. Combine all dressing ingredients in cuisinart. Add to salad and toss. Garnish with toasted sesame seeds and cilantro. Here is the recipe I told you I would post. It is done in quantity and makes 14 cups. If you don't like it spicy reduce the hot oil to 2 tsps. Whenever I have a party this in one of my most requested recipes. It really is good. From Lexi Kern. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan Noodles1 Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sesame oil hot bean paste -- to taste 1/2 cup soy sauce 1/4 cup creamy peanut butter ginger -- grated to taste pasta -- hot cooked fresh hom garlic -- minced scallions -- garnish shaved Mix all ingredients and add to pasta; toss to coat, garnish and serve immediately. Note: Only use enough sauce to coat the pasta. Store any remaining sauce in the refrigerator. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan Noodles Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces angel hair pasta 2 tablespoons peanut oil 1/2 pound bbq pork; cooked -- slivered 5 cups vegetables -- finely shredded 1 cup chicken broth 1/3 cup hoisin sauce 3 tablespoons tomato paste 2 tablespoons soy sauce 1 teaspoon chili paste ** * Use any combinations of; green onions, snow peas, carrots, celery, red and yellow peppers, zucchini, etc. ** Chinese chili paste with garlic. Use more or less depending on taste. Cook pasta, set aside. Heat oil in a large wok. Add pork and veggies and stir fry until vegetables are crips-tender, about 2 minutes. Push to sides of pan, leaving a well in the center of the wok. Add chicken broth, hoisin sauce, tomato paste, soy sauce and chili paste to wok. Bring to a boil and cook until thickened. Incorporate veggie/pork mixtures and stir well. Add noodles and toss until well coated. Serve. This is also great as a cold salad. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan Noodle Salad In Peanut Sauce Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----peanut sauce----- 1 1/2 tablespoons minced gingerroot 1 tablespoon minced garlic 1 tablespoon minced green onion 6 tablespoons creamy peanut butter 2 tablespoons dark soy sauce 1/4 cup red wine vinegar 1 tablespoon chinese chili paste 1 teaspoon sugar 1 tablespoon sesame oil 2 tablespoons vegetable oil 1 tablespoon dry sherry 1 teaspoon hot -- dry mustard (chinese 1/2 teaspoon salt 1/2 cup chicken stock -----noodles----- 1 pound fettuccine -- or other thin noodle 2 tablespoons oil 1 cup julienned carrots 1 cup julienned green onions 1/4 pound ham -- julienned 1 cup bean sprouts 1 cup julienned cucumber 1 cup julienned red bell pepper *Note: The noodles and sauce must be at room temperature when tossed and served. If cold, the sauce will lose its creamy consistency. To make peanut sauce, combine ginger, garlic, 1 tablespoon green onion, peanut butter, soy sauce, vinegar, chili paste, sugar, sesame and vegetable oils, sherry, dry mustard, salt and chicken stock. Blend thoroughly. Cover and set aside. Do not refrigerate. To make noodles, cook fettuccine until tender. While noodles are still warm, toss with oil until well coated. Chill. Place carrots in sieve and pour boiling water over them. Immediately pat dry with paper towels and chill. Wrap julienned green onions, ham, bean sprouts, cucumber and red pepper separately and chill until serving time. Bring noodles to room temperature before serving. At serving time, place noodles in center of large round bowl or platter. Arrange vegetables and ham attractively in separate mounds around edge. Blend peanut sauce again and pour over noodles, vegetables and ham. Toss. Makes 6 to 8 servings Created by: Hugh Carpenter, Los Angeles - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan Hot-Fried Crispy Beef Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 1/2 teaspoon salt 4 ounces cornflour 1 pound top beef -- cut into strips 2 green onions -- cut into 1 in. 2 chilies -- shredded 3 garlic cloves -- crushed 6 teaspoons sugar 2 tablespoons soy sauce 4 tablespoons wine vinegar Mix together the eggs, salt and cornflour and toss the beef in this until well coated. Heat the oil in a wok to 350 degrees, or until a cube of bread browns in 30 seconds, and stir-fry the beef for 1 1/2 minutes. Remove and drain on paper towels. Reheat the oil and deep-fry the carrots for 1 1/2 minutes. Remove and drain on paper towels. Pour off most of the oil, leaving about 1 1/2 tbsp. in the bottom of the work. Reheat, then add the green onions, chilies and garlic. Stir-fry together for about 3 seconds over the heat then add the sugar, soy sauce and vinegar. Return the meat and carrots to the sauce. Toss over the heat and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan Green Beans & Pork Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons soy sauce 2 tablespoons chicken broth -- or water 2 tablespoons dry sherry 1 teaspoon sesame oil 1 teaspoon rice vinegar -- or white vinegar 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon hot red pepper -- crushed 1/3 cup vegetable oil 1 1/4 pounds green beans -- trimmed 1/2 pound ground pork 3 garlic cloves -- minced 1 teaspoon fresh ginger -- minced 1 scallion -- chopped In a small bowl; combine soy sauce, chicken broth, sherry, sesame oil, vinegar, sugar, salt, & hot pepper; set aside. In a wok or 12-in. skillet, heat veg. oil until very hot but not smoking. In 2 batches, fry green beans over high heat, turning often with kitchen tongs, until bright green & just beginning to brown, about 2 minutes. Transfer beans to paper towels to drain. Discard oil remaining in wok. Reduce heat to medium. Add pork, garlic, & ginger & cook, stirring to break up lumps of meat, until pork loses its pink color, about 3 minutes. Add green beans & stir-fry 1 minute longer. Stir in reserved sauce & cook until liquid is almost evaropated, about 1 minute. Transfer to a serving dish, sprinkle scallion over top. This recipe also works well if you use 2-3 tablespoons of oil in a nonstick wok or pan. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan Beef Or Pork Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons peanut oil 1 green peppers -- cut in (1 to 2) 1/8 inch strips 1 carrots -- finely shred (1 to 2 ) 1/8 inch match-stick -- size strips (sliced stack slices -- slice through stack) 1 scallion -- quartered length- then into 3 inch long -- strips 1 pound beef(round or chuck or pork -- loin) cut into fine 1 strips -- 1/8 inch by 2 to 3 inches long 2 tablespoons dry sherry 2 tablespoons hoisin sauce 1 tablespoon black bean sauce 1 tablespoon vinegar 1 teaspoon sugar 1/4 t chili paste -- (1/4 to 1/2) Heat oil in wok and stir-fry the green peppers, carrots, and scallion for 1-2 minutes. Push aside. Stir-fry the slivers of meat for 1 to 2 minutes and recombine with the vegetables. Add the remaining ingredients. Stir and heat throughly. Serve at once with boiled rice. Serves 4 I usually double the sauce ingredients because it doesn't seem to be quite enough. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan Beef Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 1 green peppers -- cut (1 to 2) 1/8 inch strips 1 carrots -- finely shreded (1 to 2 ) 1/8 in matchsticks 1 scallion, quartrd lenthwise -- then in 3 inch long 1 pound beef (round or chuck) cut into fine slivers or strips 1/8 inch by 2 inches long. (works best if meat is frozen first) 2 tablespoons dry sherry 2 tablespoons hoisin sauce 1 tablespoon black bean sauce 1 tablespoon vinegar 1 teaspoon sugar 1/4 t chili paste -- (1/4 to 1/2) Heat oil in the wok and stir-fry the green peppers, carrots, and scallion for 1 to 2 mins; Push aside. Stir-fry the slivers of beef for 1 to 2 mins; and recombine the vegetables. Add the remaining ingredients. Stir and heat throughly. Serve at once with rice. Serves:4 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Szechuan (Sichuan) Beef Stew Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 spring onions -- trimmed and 1 fresh ginger (1" piece) -- after slicing thin 3 pieces orange peel 2 pounds flank steak -- halved it by hitting it 3 star anise 1/4 cup softened lard or frying oil -----seasoning----- 2 teaspoons garlic -- finely chopped 1/2 cup light soy sauce 1/3 cup rice wine or dry sherry 1 tablespoon hot bean paste 1 tablespoon chinese brown peppercorns 2 tablespoons dark soy sauce 2 tablespoons sweet bean paste 2 teaspoons sugar Cut the meat into 5 cm (2 inch) cubes and place in a deep pot with the spring onions, ginger, star anise, and the orange peel. Cover with water and bring to a boil, skim and then simmer for 2 hours, tightly cover- ed over low heat. Heat the lard and fry the seasoning ingredients for 1 minute, then pour into the pot and recover. Simmer 1 hour more or until meat is very ten- der. Transfer meat to a serving dish and thicken the sauce with a paste of corn flour and cold water. Pour over the meat after discarding the onion, ginger, star anise and orange peel. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * String Beans With Szechwan Preserved Vegetables Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound string beans 1 tablespoon sugar 2 cups oil -- for deep-frying 2 tablespoons chicken stock 1 slice ginger -- chopped 2 scallions -- chopped 1/4 pound ground pork 2 tablespoons red wine vinegar 1/4 cup szechuan preserved -- vegetable; chopped 1 tablespoon sesame seed oil 1 teaspoon salt 1 tablespoon soy sauce 1.Wash string beans. Cut off ends and string. Cut into 1 1/2 inch pieces. Dry on paper towel. 2.Heat oil until smoking hot; slide in string beans gently. Deep fry beans until wrinkled, about 5 min. Turn frequently. Drain. Remove. 3.Reheat 2 Tbsp oil in wok. Stir fry ginger for 10 seconds. Add pork. tir fry until color changes. Add preserved vegetable. Add beans, salt, soy sauce, sugar, and stock. Stir fry 2 minutes or until dry. Add last 3 ingredients. Stir fry for 1 minute or until thoroughly heated. Serve hot or cold You can find the preserved vegeable in the canned food section of most Asian groceries. I find that stir frying >> the string beans in a little bit of oil works as well as deep frying them in 2 cups of oil. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Stir Fry Chicken Szechuan Style Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----ingredients----- 1 pound chicken -- cut in 1x2" slices 1 pound bok choy or chinese cabbage cut into bite size pieces 1 teaspoon ginger root -- chopped 1 teaspoon garlic -- chopped 1 tablespoon bean paste -- or hot bean paste 1 scallion -- cut 1/4" 1/4 teaspoon salt 1/2 cup chicken stock -----marinate chicken 20 min in----- 1 tablespoon thin soy 2 teaspoons cornstarch 1/2 teaspoon sugar 1 teaspoon rice wine 2 teaspoons oil -----seasonings----- 1 teaspoon rice wine 2 teaspoons black soy 1 teaspoon sugar 1 teaspoon sesame oil 1 teaspoon rice vinegar -- or brown vineg 1/4 teaspoon five spice powder 1/2 cup stock 1 teaspoon cornstarch -- dissolved in 1 tablespoon cold water Marinate chicken. Set wok over high heat until hot. Add 2 tablespoons oil. Sprinkle salt. Add bok choy. Stir fry for 1 minute. Add 1/2 cup stock. Cover and cook for 3 minutes. Remove to serving plate and set aside. Heat wok. Add 2 tablespoons oil. Add ginger, garlic, and hot bean paste. Add chicken. Stir fry for 2 minutes until slightly brown. Add in all the seasonings. Pour in stock. Cover and cook for 1 minute. Stir in cornstarch to thicken. Remove and place on top of the bok choy. Sprinkle scallions on top and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spicy Szechwan Chicken With Cashew Nuts-Kung Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 whole chicken breasts,skind -- boned and cut into 1 squares 1 tablespoon cornstarch white of 1 large egg-beaten -- until slightly foamy 3 tablespoons peanut oil 1 cup raw cashew nuts 1 1 inch piece fresh ginger -- root - peeled and mi 2 green onions - chopped 1/2 t indonesian hot -- pepper paste - see r (1/2 to 1) 2 teaspoons hoisin sauce 1 tablespoon pale dry sherry 1/2 teaspoon salt 1 teaspoon sesame oil 1 teaspoon sugar Place chicken and cornstarch in a bag and shake until chicken is well coated; beat egg white in a bowl and add chicken; stir and refrigerate for 30 minutes; meanwhile, heat oil in a wok over medium heat and when it develops a slight haze over the top,(DO NOT LET IT SMOKE) fry the cashew nuts until they are a light golden brown; drain over the wok with a slotted spoon and set aside on a paper plate; when the chicken has finished chilling, reheat the oil over a medium high setting and stir-fry the chicken pieces until they are firm and light golden; drain over the wok and set aside on paper plates; in the same oil, fry the ginger and onions for 1 minute, stirring and tossing constantly, stir in the seasonings except the sesame oil and the sugar; add the chicken pieces to the wok again and stir-fry for 1 minute; add the sesame oil and sugar, then stir in cashews; immediately transfer to a platter and serve. INDONESIAN HOT PEPPER PASTE 30 dried red chili peppers stemmed (remove seeds for a milder version) Hot water ~ sufficient to cover the peppers White vinegar ~ sufficient to make a paste Salt to taste Place peppers in a small bowl and cover with hot water; let soak for 10 to 15 minutes; drain well and place peppers and 4 tablespoons of vinegar in a blender; blend into a rough paste, adding as much vinegar as necessary to achieve a paste like consistency and to permit the blades to turn easily; add the salt and mix well; transfer the mixture to a previously sterilized jar and cap tightly; must be refrigerated. Yield: about 1/2 cup. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spicy Szechuan Tofu Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounce soft tofu 1/2 teaspoon sugar 2 tablespoon oil 1/2 cup stock 1 teaspoon minced fresh ginger 1/2 tablespoon cornstarch dissolved in 2 1 garlic clove -- minced -- tb water 3 tablespoon chopped scallions 1 teaspoon sesame oil 1 tablespoon szechuan hot bean paste 2 drop hot chili oil 1 tablespoon tamari 1/4 teaspoon szechuan peppercorn powder 1/2 teaspoon salt Drain & rinse tofu. Drain again. Cut into 1 inch square pieces. Set wok over high flame & add oil. When hot, add ginger, garlic & 2 tb scallions, cook for 30 seconds. Add hot bean paste & tofu. Stir gently. Add tamari, salt, sugar & stock, bring to a full boil. Thicken with cornstarch. Add sesame oil, chili oil & peppercorn powder. Sprinkle with remaining scallions & serve with brown rice. "Vegetarian Times Cookbook" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Princess Chicken - Szechuan Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds chicken thighs -- or 1 lb breasts -- skinned and boned 3 tablespoons cornstarch 1 tablespoon soy sauce 10 dried hot peppers -- (1 inch) -----seasoning sauce----- 1 tablespoon dry sherry 2 tablespoons soy sauce 1 tablespoon sugar 1 teaspoon salt 1 teaspoon cornstarch 1 teaspoon sesame oil 1 cup vegetable oil 1 teaspoon szechuan peppercorns 1 teaspoon ginger -- minced 1/2 cup unsalted roasted peanuts -- chopped Lightly pound chicken with the broad side of a cleaver; cut into 1 inch pieces; combine cornstarch and soy sauce in medium bowl; add chicken; mix well. Let stand 30 minutes. Cut stems from dried peppers. Combine ingredients for seasoning sauce in a small bowl and mix well. Set aside. Heat oil in wok over high heat 1 minute; stir-fry chicken pieces about 2 minutes until very lightly browned; remove chicken with a slotted spoon, draining well over wok; set aside. Remove oil from wok, except 2 tbsp; heat oil over medium heat; stir-fry peppers and peppercorns until peppers turn dark brown; add ginger and cooked chicken; stir-fry 1 minute; add seasoning sauce; stir well and cook until sauce thickens slightly; remove wok from heat and stir in peanuts. Serve hot. Yield: 6 to 8 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta With Szechwan Peanut Dressing Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces pasta (preferably linguine) 2 cups broccoli florets -----szechwan peanut dressing----- -----makes 3/4 cup----- 1/3 cup peanut butter(smooth/chunky) 1/2 cup hot vegetable stock or water 1 teaspoon soy sauce 2 tablespoons rice vinegar 2 tablespoons safflower oil 1 cloves garlic -- minced 1/2 teaspoon dry crushed red pepper 2 cups cherry tomatoes Bring large pot of water to boil; cook pasta until al dente. While pasta is cooking, steam broccoli florets. In a med mixing bowl, whisk together peanut butter and stock or water until smoooth. Stir in remaining dressing ingredients. When pasta is done, drain well. Pour sauce over pasta; toss to coat well. Add broccolli and tomatoes; toss again. Garnish with chopped scallions. 4 - 6 Servings VARIATIONS: - add more red pepper to taste - try Szechwan Peanut Dressing as a warm topping on steamed vegetables, especially on green beans,broccoli, or cauliflower - make extra dressing to refrigerate and serve later on chilled steamed green beans or broccoli - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta With Szechuan Spiced Shrimp Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound spinach leaves 2 tomatoes 16 large shrimp 2 tablespoons olive oil 2 garlic cloves 1/4 cup chinese chili paste 1 pound dry or fresh penne -- (or fettucine, or other pasta -- cooked 1/2 cup butter -- cut into 10 pieces Rinse spinach and remove stems. Peel and seed tomatoes. Chop roughly. Clean and devein shrimp. Set aside. Heat olive oil in skillet. Add garlic. Saute a few seconds. Add shrimp and chili paste. Cook until shrimp turn pink. Set aside. Arrange hot cooked pasta on serving platter or individual plates. Arrange shrimp over pasta. Saute spinach and tomatoes in half of butter until tender. Stir in remaining butter, bit by bit, until all butter in pan is melted. Pour equal amounts of spinach-tomato-butter mixture over pasta. Created by: Bob Brody, Sheraton Harbor Island West, San Diego, Calif. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta W/Szechwan Peanut Dressing Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces pasta (preferably linguine) 2 cups broccoli florets -----szechwan peanut dressing----- -----makes 3/4 cup----- 1/3 cup peanut butter(smooth/chunky) 1/2 cup hot vegetable stock or water 1 teaspoon soy sauce 2 tablespoons rice vinegar 2 tablespoons safflower oil 2 cloves garlic -- minced 1/2 teaspoon dry crushed red pepper 2 cups cherry tomatoes scallion (opt) -- chopped garnish Bring large pot of water to boil; cook pasta until al dente. While pasta is cooking, steam broccoli florets. In a med mixing bowl, whisk together peanut butter and stock or water until smoooth. Stir in remaining dressing ingredients. When pasta is done, drain well. Pour sauce over pasta; toss to coat well. Add broccolli and tomatoes; toss again. Garnish with chopped scallions. VARIATIONS: - Add more red pepper to taste. - Try Szechwan Peanut Dressing as a warm topping on steamed vegetables, especially on green beans, broccoli, or cauliflower. - Make extra dressing to refrigerate and serve later on chilled steamed green beans or broccoli. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hunan Chicken - Szechuan Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds chicken 10 cups boiling water 1/2 cup sliced water chestnuts -----seasoning sauce----- 1 tablespoon sesame paste -- or peanut butter -- creamy type 1 tablespoon white vinegar 1 tablespoon sesame oil 1 teaspoon chili oil 1 tablespoon soy sauce 1 1/2 teaspoons Szechuan peppercorns -- crushed 1 1/2 teaspoons ginger -- minced 3 tablespoons scallion -- shredded 1 tablespoon garlic -- chopped 3 tablespoons cilantro -- chopped 1 1/2 teaspoons chili powder 1 medium 'english' cucumber tossed noodles Cook chicken in a large saucepan of boiling water 30 to 40 minutes; remove, let cool; remove skin and bones; shred chicken; combine with water chestnuts; Mix ingredients for seasoning sauce in a small bowl; pour over chicken and mix well. Refrigerate until ready to serve. To serve, peel cucumber and halve lenghtwise; scoop out seed and cut in diagonal slices; arrange on a platter with chicken mixture; pass noodles. Yield: 4 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hot And Sour Soup - Szechuan Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 dried wood ears 20 dried tiger lily buds 3 cups hot water 1/4 pound pork butt -----marinade----- 1/2 teaspoon dry sherry 1/2 teaspoon cornstarch 1 teaspoon sesame oil -----soup----- 1 1/2 cups chicken stock 5 cups water 1 teaspoon salt 2 ounces fresh mushrooms -- - sliced or 1 1/2 oz can sliced mushrooms -- drained (1/2 to 4) 1/4 cup sliced water chestnuts 1/4 cup shredded bamboo shoots 2 tablespoons fresh carrot -- shredded 1 (3 inch) squ bean curd -- thinly sliced 2 tablespoons worchestershire sauce 1 teaspoon vinegar 5 tablespoons cornstarch 5 tablespoons water 1 egg -- - beaten 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1 tablespoon sesame oil Soak wood ears and lily buds in 3 cups hot water for 15 minutes; remove woody stems from both; shred wood ears with a cleaver. Slice pork into thin strips; chop strips into shreds; Combine marinade in a small bowl; add pork, mix well; let stand 15 minutes. Combine chicken stock, 5 cups water and salt in a medium saucepan; bring to a boil over high heat; reduce heat to medium; add mushrooms, water chestnuts, bamboo shoots, carrot, wood ears and lily buds; simmer 3 to 4 minutes; add pork with marinade and bean curd; bring to a boil; add Worchestershire sauce and vinegar. Dissolve cornstarch in 5 tbsp water to make a paste; slowly stir into soup. Cook over medium heat until soup thickens slightly; stir egg into soup; add black pepper, white pepper and sesame oil. Serve hot. Yield 4 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Garlic Chicken - Szechuan Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chicken breasts -- skinned boneless optional 1 cup peanut oil 1/4 teaspoon cornstarch 3 tablespoons chicken stock 1/4 cup garlic -- chopped 1/3 cup sliced water chestnuts 1/3 cup sliced bamboo shoots -- or cooked carrots 1/2 teaspoon salt 1/2 teaspoon sugar 3 tablespoons soy sauce 1/2 cup water 1 teaspoon sesame oil -----marinade----- 1 teaspoon dry sherry 1/4 teaspoon salt 1 tablespoon sesame oil 1 egg white Chop chicken breasts into 2 inch square pieces; mix marinade ingredients in a medium bowl; add chicken pieces and mix well; let stand at least 20 minutes; heat 1 cup oil in a wok over medium heat 1 minute; add chicken pieces and stir-fry until chicken is almost cooked, 3 to 4 minutes; remove chicken, draining well over the wok; set aside; remove oil from wok except 4 tablespoons; dissolve cornstarch in chicken stock to make a paste; set aside; heat oil in wok over medium heat 1 minute; add cooked chicken, garlic, water chestnuts and bamboo shoots; stir-fry about 2 minutes; add salt, sugar, soy sauce and water; cover and cook over low heat 10 minutes; add cornstarch paste; stir-fry until sauce thickens slightly, about 30 seconds; stir in 1 teaspoon of sesame oil; serve hot. Makes 4 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chengtu Chicken - Szechuan Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 pound chicken breasts; skinned -- boned -----marinade----- 1 teaspoon dry sherry 1 tablespoon soy sauce 1 egg white -----seasoning sauce----- 1 teaspoon dry sherry 1 tablespoon soy sauce 1 1/2 teaspoons sugar 1 teaspoon white vinegar 2 tablespoons chicken stock 2 teaspoons oyster sauce 1 teaspoon cornstarch 2 tablespoons water 1/4 teaspoon peppersalt - see below 1 cup peanut oil 2/3 pound fresh spinach 1/4 teaspoon salt 3 tablespoons peanut oil 1 teaspoon fresh ginger -- chopped 1 tablespoon garlic -- chopped 1 tablespoon green onion -- chopped 1 tablespoon hot bean sauce 1 teaspoon sesame oil -----peppersalt----- 2 tablespoons szechuan peppercorns 2 tablespoons salt Cut chicken into 1 inch cubes; mix marinade ingredients in a medium bowl; add chicken, mixing well, and let stand 20 minutes; mix ingredients for Seasoning Sauce in a small cup and set aside; heat 1 cup oil in a wok over medium heat 1 minute; stir-fry marinated chicken cubes until very lightly browned, about 1 minute; remove chicken with a slotted spoon, draining well over the wok; set aside; remove oil from wok except 2 tablespoons; heat oil remaining in wok over medium heat 30 seconds; add spinach and salt; stir-fry until spinach is tender, about 1 minute; remove from wok with a slotted spoon, draining well over wok; arrange around outside of a warm platter; add 3 tablespoons of oil to wok and heat over medium heat 1 minute; add ginger, garlic, green onion and hot bean sauce; stir-fry until fragrant, 1 to 2 minutes; add chicken cubes and Seasoning Sauce; stir-fry until sauce thickens slightly; add 1 teaspoon sesame oil to wok and stir to mix; place chicken mixture in middle of platter with spinach. Makes 4 servings. Heat a medium saucepan over medium-low heat 1 minute; add peppercorns and stir-fry 5 minutes; remove from heat and let cool; grind peppercorns to a fine powder with a mortar and pestle or a pepper mill; add salt, mix well; store in a tightly covered container. Makes about 1/4 cup. I'll keep on the lookout for some more...Enjoy.... - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chicken With Orange Peel, Szechuan Style Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large orange 2 large whol chicken breasts -- skinned and boned 1 tablespoon soy sauce 1 tablespoon dry sherry 4 green onions -- cut into 2 inch piec 1 teaspoon minced, peeled ginger root -- or 1/4 teaspoon ground ginger 2 1/2 teaspoons cornstarch 1/2 teaspoon sugar 1/2 teaspoon salt 1/2 cup orange juice 1/4 cup salad oil 1/4 teaspoon crushed red pepper With vegetable peeler, cut peel from orange into 1 1/2 inch-wide pieces, being careful not to cut into white membrane. Cut pieces into 1 1/2 inch-long strips. On small cookie sheet, let peels dry slightly in 200^F. oven 30 minutes. Cut chicken into 1 1/2-inch pieces. In medium bowl, mix well chicken, soy sauce, sherry, green onions, red pepper and ginger. In small bowl, mix well cornstarch, sugar, salt and orange juice. Cover and refrigerate both. About 15 minutes before serving: In 10-inch skillet over medium heat, in hot oil, with slotted spoon, stir-fry peels until crisp and edges are slightly browned, about 2 minutes; drain on paper towels. In remaining oil in skillet, over high heat, stir-fry chicken mixture until chicken loses pink color and is tender, about 4 minutes. Stir orange-juice mixture, then add to chicken and stir-fry until mixture is slightly thickened and coats chicken. Spoon onto warm platter; sprinkle with peels. Makes 4 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chinese: Szechwan Chicken And Cashews Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole chicken breasts -- boned, skinned and c 3/4 inch cubes 1 tablespoon soy sauce 1 tablespoon chinese rice wine or dry -- sherry 2 tablespoons soy sauce 1 tablespoon cornstarch 2 teaspoons sugar 1 teaspoon white vinegar 1/4 cup vegetable oil 1/2 tsp crushed red pepper -- flakes (1/2 to 1) 3 green onions -- sliced 1 tablespoon minced fresh ginger 1/2 cup unsalted cashews Cooked rice Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes. Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crisp Chicken - Szechuan Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons peppersalt -- see below 1 tablespoon dry sherry 4 scallions 3 pounds whole chicken -- - cleaned 8 cups boiling water 2 tablespoons soy sauce 2 tablespoons all purpose flour 1 tablespoon cornstarch 8 cups oil -- for deep frying -----peppersalt----- 2 tablespoons szechuan peppercorns 2 tablespoons salt Put Peppersalt and sherry in a large bowl; pound scallions with the broad side of a cleaver, then chop into 1 inch lengths; add to peppersalt mixture. Rinse chicken in cold water; pat dry with paper towels; rub inside and ouside with peppercorn mixture; refrigerate chicken for 8 hours. Pour 4 cups boiling water into a wok or large pot; place chicken in a baking dish in steamer or on steamer rack over boiling water; cover wok and steam the chicken over medium heat about 2 hours until meat is very tender, adding more boiling water as needed. Remove wok from heat; let cool slightly before removing chicken; pat chicken dry and let cool; brush soy sauce all over chicken. Combine flour and cornstarch; dust chicken with mixture; heat oil in a wok over high heat to 350F; carefully lower chicken into hot oil with tongs; deep fry 2 minutes; remove chicken from oil with tongs; set aside. Reheat oil to 350F and carefully submerge chicken in hot oil again; deep fry 1 minute or until chicken is browned and crisp; remove and let cool a few minutes. Use a heavy, sharp cleaver to chop cooked chicken into small serving pieces. 4 servings. Heat a medium saucpan over medium-low heat 1 minute; add peppercorns and stir-fry for 5 minutes; remove saucepan from heat and let cool; grind peppercorns into a fine powder with a mortar and pestle; add salt, mix well. Store in a tightly covered container. Makes about cup. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chinese: Szechwan Noodles With Green Onions Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound chinese noodles (not canned) 3 1/2 tablespoons dark brown sesame oil 3 1/2 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons granulated sugar (or to -- taste) 1 teaspoon hot chili oil (or to taste) 6 green onions -- sliced finely on the bias -- divided black sesame seeds -- optional fresh cilantro -- oprional 1/4 cup bbq pork -- optional Bring a generous amount of unsalted water to a boil. Add the noodles (all at once) for approximately 2 minutes, or until al dente (toothy but firm). Use chopsticks or two wooden spoons to separate noodles as they cook. Do not overcook. Empty noodles into a large colander, then immediately flush with cold running water until cool. Shake off excess water and drain for 15 to 30 minutes. Combine sesame oil, soy sauce, vinegar, sugar and chili oil; mix well. Pour over noodles and use your hands to evenly distribute seasoned sauce. Work carefully so noodles don[t break. Gently spread sauce over each strand and allow the noodles to fully absorb sauce before eating. Add all onions except 2 tablespoons. Toss and mix to evenly distribute the onions. Garnish with remaining onions, sesame seeds and cilantro, if desired. Noodles taste best if they are allowed to sit and the flavors meld for a few hours before serving. Serve refrigerated and cold, or at room temperature. 219 calories based on ten servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bon Bon Chicken - Szechuan Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 1 1/4 pounds chicken; skinned -- boned 1 cucumber - peeled and -- thinly sliced 1/2 teaspoon salt 4 bean sheets -- or 2 oz noodles 3 cups hot water 1/2 teaspoon peppersalt -- - see below 1/2 teaspoon garlic -- minced 2 teaspoons fresh ginger root -- minced -----seasoning sauce----- 2 teaspoons sugar 1 tablespoon worcestershire sauce 3 tablespoons soy sauce 1 tablespoon chili oil -- - see below 4 1/2 teaspoons sesame oil 4 1/2 teaspoons sesame paste -- or butter -----peppersalt----- 2 tablespoons Szechuan peppercorns 2 tablespoons salt -----chili oil----- 1 cup peanut oil 1/2 cup sesame oil 1 cup dried hot red peppers -- chopped 5 teaspoons red (cayenne) pepper Bring 4 cups water to a boil in a large saucepan; reduce heat to medium; add chicken; cover and simmer 20 minutes; remove chicken and cool, reserving broth in saucepan; sprinkle cucumber slices with salt and let stand for 15 minutes; squeeze slices to remove water; arrange on a platter; soak bean sheets or noodles in 3 cups hot water 5 minutes to soften; bring chicken broth to a boil; cut bean sheets into 1/2 inch widths or noodles into 4 inch lengths; place in a large strainer and dip into boiling broth 5 seconds; drain well and arrange on top of cucumbers; cut chicken into 2 inch by 1/3 inch shreds with a cleaver; place chicken shreds on top of noodles; sprinkle with Peppersalt, garlic and ginger; combine ingredients for Seasoning Sauce in a small bowl and mix well; pour sauce over chicken; serve at room temperature; toss at table just before serving. Makes 4 servings Heat a medium saucepan over medium-low heat 1 minute; add peppercorns and stir-fry 5 minutes; remove from heat and let cool; grind peppercorns to a fine powder with a mortar and pestle or a pepper mill; add salt, mix well; store in a tightly covered container. Makes about 1/4 cup. Heat oil in a small saucepan over medium-low heat 1 minute until a piece of chopped pepper sizzles when dropped into the oil; remove saucepan from heat; add chopped peppers with seeds to hot oil; cover and let set 10 minutes; stir in cayenne pepper to mix well; cover and let stand at room temperature for 8 hours; strain into a jar; cover and refrigerate. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Beef With Assorted Vegetables - Szechuan Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 pound beef flank steak -----marinade----- 1 teaspoon dry sherry 1/2 teaspoon ginger -- minced 1/3 teaspoon sugar 2 tablespoons oyster sauce 1 teaspoon cornstarch 1/2 teaspoon baking soda -----seasoning sauce----- 1/4 cup chicken stock 1/4 cup water 1 teaspoon cornstarch 1/4 teaspoon sugar 1/2 teaspoon sesame oil 1 tablespoon soy sauce -----other ingredients----- 1/4 teaspoon salt 2 dried hot red peppers -- chopped 1 carrot 2 cups boiling water 1 cup snow peas -- or sliced beans 1 cup vegetable oil 1 cup fresh mushrooms -- sliced Use a cleaver to slice beef across the grain and at an angle into thin strips; cut strips 2 inches long; combine marinade in a medium bowl; add beef strips mix well and let stand for 30 minutes. Mix seasoning sauce in a small bowl; mix well; set aside. Add salt and carrot to water in a small saucepan; boil 15 minutes; add snow peas or green beans; cook 1 minute; remove from heat and cool vegetables in cold water; drain well; slice carrot into thin slices. Heat oil in wok over medium heat for 1 minute; add marinated beef, stir-frying until lightly browned; remove with slotted spoon, draining well over wok; set aside. Remove oil from wok except 1/4 cup; heat over high heat for 30 seconds; add red peppers; stir-fry 15 seconds; add mushrooms; stir-fry 3 minutes; add seasoning sauce, cooked snow peas, carrots and cooked beef; stir-fry until sauce thickens slightly. Serve hot. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hot Szechuan Chicken Salad Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons light soy sauce 1 large clove garlic (opt) 1/4 teaspoon oriental 5-spice powder 2 red bell peppers -- seeded 2 jalapeno peppers -- seeded 1 small onion -- thinly sliced 1 teaspoon cornstarch 1/2 head iceberg lettuce -- broken up 2 chicken breasts; skinned -- bite-size cubes 2 tablespoons tomato juice -- minced 1 pinch coarse black pepper -- and diced chopped 1 cup chicken broth -- skim off fat 2 tablespoons cold water 4 tablespoons dry-roasted cashews (opt) 1. Combine chicken cubes with soy sauce, tomato juice, garlic (if desired), 5-spice powder, and black pepper. Marinate for 15 minutes at room temperature or 30 minutes in refrigerator. 2. With a slotted spoon, transfer chicken to a large nonstick skillet or electric frying pan, arranging chicken in a single layer. Reserve marinade. Brown chicken evenly on all sides over moderate heat. Remove from skillet; set aside. 3. Combine bell and jalapeno peppers, onion, and broth in the skillet. Cook over moderate heat for 2 to 3 minutes, stirring occasionally. Add the chicken cubes, and cook, stirring, until heated through. Combine cornstarch with reserved marinade and cold water; fork-blend until smooth. Stir into skillet mixture over low heat; simmer, stirring, until mixture thickens and clears. 4. Cut lettuce into bite-size pieces. Arrange on top of chicken mixture in skillet; simmer gently until just heated. Garnish with cashews, if desired. Makes 4 meal-size servings, under 200 calories each; cashews add 50 calories per serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spicy Szechwan Sauteed Chicken Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound chicken breasts without skin 2 green onion -- chopped 1 cl garlic -- chopped 1 tablespoon soy sauce 3/4 teaspoon sesame oil 1/3 teaspoon szechwan pepper -- (optional) 1/2 teaspoon cornstarch -- (for thickening) 2 cups broccoli; florets -- cooked 4 slices ginger root -- slivered 1 tablespoon wine 3/4 teaspoon sugar 1 tablespoon hot bean paste -- chili sauce 2 tablespoons chicken stock 2 tablespoons oil Heat wok with oil, garlic, ginger over high heat and stir in chicken pieces. Cook for 2-2 1/2 minutes. Add remainder of ingredients except blanched broccoli florets and cornstarch, and stir for a further 1-2 minutes. Mix well. Thicken and place chicken in center of a dish with broccoli on each side. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0