Sichuan Salad Piquant Recipes

SICHUAN CUCUMBER SALAD

Sichuan Cucumber Salad image

This salad is spicy, light, refreshing and packed full of flavor. Sliced cucumbers are tossed in a hot and spicy dressing. Serve as cold starter.

Provided by Chelsea

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 28m

Yield 4

Number Of Ingredients 10

Ingredients

5 dried red chile peppers
5 teaspoons soy sauce
1 spring onion, finely chopped
1 tablespoon sesame oil
2 teaspoons hot chile oil
1 teaspoon soft dark brown sugar
1 clove garlic, minced
½ teaspoon Chinese black vinegar
½ teaspoon toasted white sesame seeds
2 cucumbers - peeled, seeded, and cut into 2-inch strips

Steps:

Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.
Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.
Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 21 g, Fat 8.3 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 491.3 mg, Sugar 1.4 g

SICHUAN CHICKEN SALAD

Sichuan Chicken Salad image

Provided by Marian Burros

Categories dinner, easy, lunch, salads and dressings, main course

Time 26m

Yield 6 to 8 servings as part of Chinese meal

Number Of Ingredients 13

Ingredients

2 ribs celery
2 small fresh red or green chilies, minced, including seeds
1 tablespoon finely minced ginger
3 garlic cloves, peeled and finely minced
2 scallions, white part only, minced
2 tablespoons light soy sauce
2 tablespoons Chinese white rice vinegar
1 teaspoon sugar
1/4 teaspoon salt (optional)
1 teaspoon freshly ground white pepper
2 whole chicken breasts, poached, cooled and shredded
2 tablespoons sesame oil
2 tablespoons chopped fresh coriander (leaves and stems)

Steps:

Cut the celery thinly on the diagonal; stack and cut into matchstick shreds. In enough water to cover the celery, parboil it for 10 seconds; drain and run under cold water to stop cooking. Drain again and set aside.
Mix the chilies, ginger, garlic and scallions with soy sauce, vinegar, sugar, salt and white pepper in a bowl, and allow to sit for 5 to 10 minutes.
Toss with the chicken, sesame oil, celery and coriander. Allow to sit 5 minutes; toss again and serve.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 2 grams, Sodium 165 milligrams, Sugar 1 gram, TransFat 0 grams

PIQUANT MIXED VEGETABLE SALAD

Piquant Mixed Vegetable Salad image

Make and share this Piquant Mixed Vegetable Salad recipe from Food.com.

Provided by PalatablePastime

Categories Beans

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (14 1/2 ounce) can mixed vegetables
1 (15 ounce) can kidney beans
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3/4 cup sugar
1/2 cup apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 1/2 tablespoons cornstarch

Steps:

Place mixed vegetables and kidney beans in a colander or strainer and rinse thoroughly; drain.
Mix together mixed vegetables, kidney beans, celery, onion, and bell peppers in a large bowl.
Heat sugar, vinegar, salt, pepper, garlic powder and cornstarch in a saucepan over medium heat, stirring until sugar and cornstarch dissolve; continue stirring until thickened; remove from heat.
When dressing has cooled somewhat, toss with salad, mixing well.
Chill well before serving.

Nutrition Facts : Calories 158.9, Fat 0.5, SaturatedFat 0.1, Sodium 386.2, Carbohydrate 34.5, Fiber 4.8, Sugar 21.8, Protein 4.4

SICHUAN SALAD PIQUANT

Sichuan Salad Piquant image

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

Provided by Member 610488

Categories Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs chicken breasts, cooked and chopped into cubes
1 teaspoon chili oil
2 tablespoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon vinegar
1/2 teaspoon black pepper
1 teaspoon scallion, chopped
1/2 teaspoon ground sichuan peppercorn
1 teaspoon fresh ginger, chopped
1 tablespoon sugar
2 (8 ounce) cans mandarin orange segments, drained
1 1/2 lbs mixed salad greens

Steps:

Mix all the seasonings together until the sugar is dissolved. Pour over the chicken and allow to marinate for 2-4 hours or even overnight in the refridgerator.
When ready to serve, add salad greens and mandarin oranges that have been chilled and mix thoroughly. Serve immediately on chilled plates.

Nutrition Facts : Calories 485.6, Fat 22.1, SaturatedFat 6.2, Cholesterol 145.3, Sodium 650.1, Carbohydrate 21.9, Fiber 3.3, Sugar 15.4, Protein 49.7

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