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Szechuan Peanut Sauce
Szechuan Peanut Sauce
Ingredients| 5 ounces chunky peanut butter 2 tablespoons low sodium soy sauce 1 1/2 tablespoons water 2 tablespoons sugar 6 garlic cloves -- minced 1 tablespoon cilantro -- chopped 4 teaspoons hot chili oil |
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* 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.
Place all ingredients in food processor EXCEPT cilantro. Process only
long enough to thoroughly combine. Add finely chopped cilantro after
processing is done. If added to the mixture first it will take on an
unappealing color although it does not change the taste in any way.
Yield: 1 cup or enough for 14-16 servings. Use about 1 tablespoon of sauce
per serving of chicken or fish.
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SZECHWAN CHICKEN AND 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. R (Upload by user)
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. R (Upload by user)
TANGERINE BEEF
Combine beef with marinade; let stand 20 min. Heat oil in a wok or large skillet until very hot. Remove bbef from marinade and add to oil; stir-fry until brown (abt. 2 min). Remove and drain. Remove all but 1 Tbs oil, reheat il and add chili peppers; stir-fry 10 sec. Add b (Upload by user)
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Place the marinade ingredients in a food processor and process to a paste. Place the chicken in a sealable plastic bag with the marinade. Turn the bag several times so the chicken is well coated. Refrigerate for 4 hours or overnight, turning the bag ocassionally to distribute (Upload by user)
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Traditional Veg Stir-fry sauce
Dissolve the corn starch in a few tbs. of warm water, then mix all ingredients together. Pour over the stir fry in the last minute or so, stir until the cornstarch thickens. *light soy sauce has much less salt than regular; some prefer the saltier flavor of standard soy. I like (Upload by user)
Dissolve the corn starch in a few tbs. of warm water, then mix all ingredients together. Pour over the stir fry in the last minute or so, stir until the cornstarch thickens. *light soy sauce has much less salt than regular; some prefer the saltier flavor of standard soy. I like (Upload by user)
Twice Cooked Pork
Place pork, sherry, and ginger slice in a 2-quart pan. Cut 1 of the green onions in half crosswise and add to pork, then add enough water to barely cover meat. Bring to a simmer; cover and simmer until meat is tender when pierced (about 45 minutes). Lift meat from b (Upload by user)
Place pork, sherry, and ginger slice in a 2-quart pan. Cut 1 of the green onions in half crosswise and add to pork, then add enough water to barely cover meat. Bring to a simmer; cover and simmer until meat is tender when pierced (about 45 minutes). Lift meat from b (Upload by user)
Szechuan Stir-Fry
* Use your choice of oils, or use canola or peanut oil with dash of sesame oil added. Prepare all vegetables and meat before beginning to cook this recipe. In small bowl, combine sherry, oyster sauce, water, pepper flakes and the cornstarch. Mix well. (Upload by user)
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Szechwan Beef Stir Fry
Cut beef lengthwise into 2 strips; slice across the grain into 1/8 inch thick strips. Combine soy sauce, 2 tsp oil, sugar and cornstarch.; stir into meat. Heat remaining 2 tsp oil in large skillet or wok over medium-high heat. Add garlic, ginger, and red pepper; cook 30 seconds (Upload by user)
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