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Spicy Szechwan Chicken With Spaghetti Squash Recipe

May 1st, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1tablespooncornstarch
  2. 3tablespoonssoy sauce
  3. 4wholeboneless skinless chicken breasts
  4. 1tablespoondry sherry
  5. 2teaspoonssugar
  6. 1teaspoonvinegar
  7. 1/4cuppeanut oil
  8. 1/2teaspoonred pepper flakes
  9. 1bunchgreen onions
  10. 1leek
  11. 1/2teaspoon peeled and mincedgingerroot
  12. 1wholespaghetti squash, baked and shredded.

DIRECTIONS

  1. Cut the spaghetti squash in half, scoop out seeds and bake uncovered in the oven till the fibers are tender and separate easily.
  2. Cut chicken into half inch cubes and mix in 1 Tbsp soy and cornstarch in a bowl to marinate.
  3. Mix together and set aside the remaining soy sauce, sherry, sugar and vinegar.
  4. Heat oil in an uncovered wok at 375 degrees– In practice I always cook this at as high a heat as possible.
  5. When hot, add the pepper flakes, stirring until black.
  6. Add the chicken and stir fry for 2-3 minutes.
  7. Remove chicken with a strainer.
  8. Add green onion, leek and gingerroot; Stir fry for~1 minute.
  9. Add the chicken removed earlier to the vegetables and stir fry for another couple of minutes.
  10. Add the sherry/soy mixture– (I like for the chicken to appear 95% done before I add the sauce since it will continue to cook for a couple minutes even after turning off the wok or pan) Bring sauce to a low boil for about a minute then remove to a serving dish.
  11. Serve with Rice or baked spaghetti squash.

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Szechwan-style Venison Steak Recipe

October 25th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbvenison steak, cut however you’d like
  2. 1tablespoonolive oil
  3. 1minced garlic clove
  4. 8tablespoonssoy sauce
  5. 8tablespoonsred wineor marsala wine
  6. 4tablespoonsbrown sugar
  7. 1teaspooncrushed red pepper flakes
  8. 2tablespoonswater
  9. 2tablespoonscornstarch
  10. 2tablespoonssesame seeds (optional)

DIRECTIONS

  1. Brown meat in oil, drain off any fat (not necessary with venison).
  2. Combine garlic, soy sauce, wine, brown sugar and red pepper; pour over meat.
  3. Cover tightly and cook slowly for 15 minutes.
  4. Combine water and cornstarch; add to pan.
  5. Cook about 5 minutes.
  6. Serve over rice or noodles.
  7. Top with sesame seed if desired.

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Szechwan Spaghetti (noodles With Spicy Meat Sauce) Recipe

May 31st, 2013 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 4tablespoonsoil
  2. 1/4teaspoonginger, minced
  3. 1stalkscallions, finely chopped
  4. 1/2lbground porkor ground beef
  5. 1tablespoonsherry wine
  6. 1tablespoonlight soy sauce
  7. 2tablespoonsbrown bean sauce
  8. 2tablespoonshoisin sauce
  9. 1tablespoonsugar
  10. 1/2-1tablespoonchili paste with garlic
  11. 10water chestnuts, finely chopped
  12. 1/4cupszechwan preserved vegetables, diced
  13. 4-6dried black mushrooms(soaked in boiling water 20 minutes, stems removed, diced)
  14. 6-8ounces wholebamboo shoots, diced
  15. 1/4cupchicken stock
  16. 1lbfresh Chinese noodles(medium)
  17. 1tablespoonsesame seed oil
  18. 5teaspoonslight soy sauce
  19. 5teaspoonssesame seed oil

DIRECTIONS

  1. Heat 2 tbsp oil in wok to 275°F.
  2. Stir-fry ginger and scallion 1 minute.
  3. Turn up heat to 425F, and add the meat.
  4. Stir-fry 3 minutes.
  5. Add sherry and soy sauce.
  6. Cook 1 minute, and remove from wok.
  7. Heat 2 tbsp oil in wok to 275°F.
  8. Add bean sauce, hoisin sauce, and sugar.
  9. Stir-fry 2 minutes.
  10. Add chili paste, water chestnuts, preserved vegetables, mushrooms, and bamboo.
  11. Stir-fry 2 minutes.
  12. Add pork and chicken stock.
  13. Cook 5 minutes at 250°F.
  14. Put noodles into boiling water, and cook uncovered 3-5 minutes.
  15. Drain, and rinse with cold water, then with hot water.
  16. Mix with sesame seed oil.
  17. Arrange noodles on platter, and pour meat mixture over them.
  18. Serve in individual bowls, adding 1 tsp soy sauce& 1 tsp sesame seed oil to each bowl.

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Szechwan Chicken Salad With Dressing Recipe

November 26th, 2012 by alice  Tags: , , , | Print This Post Print This Post

Szechwan Chicken Salad With Dressing Recipe

INGREDIENTS

  1. 1mediumpear
  2. 1mediumapple
  3. 1chicken breast, cooked and shredded
  4. 1cucumber, julienne cut
  5. 1/4teaspoon choppedcoriander
  6. 3cupsgreen leaf lettuce, shredded(I use baby spinach.)
  7. 1tablespoonlemon juice
  8. Dressing

  9. 1/4cuppeanut butter
  10. 2tablespoonssoy sauce
  11. 1tablespoonsesame oil
  12. 1tablespoonvinegar
  13. 1tablespoonhoney
  14. 1clovegarlic, minced
  15. 1/2teaspoonhot pepper sauce
  16. 1/4teaspooncayenne pepper
  17. 1-2tablespoonwater

DIRECTIONS

  1. Place all ingredients for dressing into a small saucepan.
  2. Warm on low heat until creamy and well blended, whisking constantly.
  3. Add a 1 or 2 tablespoons of water to dressing until desired consistency.
  4. Mix about 2 cups of cold water and 1 Tbsp of lemon juice.
  5. Core apple and pear, cut into thin slices and drop into cold water.
  6. Wash and tear greens into bite size pieces.
  7. Combine chicken, cucumber and coriander.
  8. When ready to serve, drain and lightly dry the fruit.
  9. On chilled salad plates divide the greens into 2 portions, place chicken mixture in mound on top.
  10. Arrange the fruit slices on top and serve with the dressing.

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Hot & Spicy Szechwan Beef Stir Fry Recipe

July 1st, 2012 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. Marinade

  2. 1tablespoonsoy sauce
  3. 1tablespoondry sherry
  4. 1egg white, lightly beaten
  5. 1teaspooncornstarch
  6. Sauce

  7. 2tablespoonsdry sherry
  8. 2tablespoonssoy sauce
  9. 1tablespoonrice vinegar
  10. 1tablespoonhoisin sauce
  11. 2teaspoonsplum sauce
  12. 1teaspooncornstarch
  13. 1lbround steaks, trimmed,cut into thin strips
  14. 2tablespoonsoil
  15. 8baby carrots, julienne
  16. 2stalkscelery, cut into 3 inch julienne
  17. 1red bell pepper, julienne
  18. 1onion, quartered,thinly sliced
  19. 2tablespoonsoil
  20. 1teaspooncrushed red pepper flakes
  21. 1tablespoonginger, peeled,finely grated

DIRECTIONS

  1. Combine the marinade in a zip-lock bag.
  2. Add the beef, knead the bag every 5 minutes or so.
  3. Combine the Sauce ingredients, set aside.
  4. Heat the wok.
  5. Add 2 Tbs Oil.
  6. Swirl to coat.
  7. Add Carrots and stir fry 1 minute.
  8. Add Celery, Red Bell Pepper, and Onion, stir fry 2 minutes.
  9. Remove and set aside.
  10. Reheat wok.
  11. Add oil, swirl to coat.
  12. Add Crushed Red chilies, cook a few seconds.
  13. Add Beef, stir fry 3 minutes.
  14. Add ginger, stir fry 1/2 minute.
  15. Push Meat to the sides of the wok.
  16. Pour Sauce into the center of the wok.
  17. Stir and thicken for 30 seconds.
  18. Return the vegetables, stir and heat through.
  19. Serve.

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