SICHUAN PORK STIR-FRY
This is a deliciously spiced pork dish. Tender pork is stir-fried with stem lettuce in a fiery chile sauce. Enjoy with freshly cooked white rice.
Provided by Jin
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 2
Number Of Ingredients 17
Steps:
- Combine stem lettuce and pinch of salt in another bowl.
- Combine water and cornstarch in a small bowl; stir into a smooth paste.
- Transfer half of the cornstarch paste into a larger bowl. Add pork, rice wine, and 1/4 teaspoon salt. Mix well and let marinate, about 5 minutes.
- Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce.
- Heat oil in a wok or large skillet over high heat. Add pork with marinade; cook and stir until browned, 3 to 4 minutes. Stir in pickled chile peppers and chili bean sauce; cook until oil turns red, about 1 minute. Add spring onions, garlic, and ginger; cook and stir until fragrant, about 1 minute. Stir in lettuce; saute until tender, 2 to 3 minutes. Pour in sauce and toss until thickened, about 3 minutes.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 8.3 g, Cholesterol 49 mg, Fat 26.4 g, Fiber 1.2 g, Protein 19.8 g, SaturatedFat 4.6 g, Sodium 1094.6 mg, Sugar 3.4 g
SPICY SZECHUAN PORK STEW
Make and share this Spicy Szechuan Pork Stew recipe from Food.com.
Provided by ckambic
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork into l inch cubes and coat with about 3 Tbsp flour.
- Brown pork thoroughly in hot oil in a dutch oven over medium-high heat.
- Stir in soy sauce, sherry, garlic, ginger, red pepper, fennel, white parts of green onions, and 1 1/2 cups water.
- Cover pan and bring to boil.
- Reduce heat and simmer 30 minutes.
- Add carrots, cover and simmer 30 minutes longer, or until pork and carrots are tender.
- Meanwhile, blend 1/4 cup water and 2 Tbsp flour.
- Set aside.
- Stir green onion tops into pork mixture and simmer 1 minute.
- Add flour-water mixture and bring to boil.
- Cook and stir until mixture is slightly thichened.
- Serve over rice or noodles.
Nutrition Facts : Calories 717.2, Fat 52.8, SaturatedFat 16.8, Cholesterol 161.2, Sodium 1191.6, Carbohydrate 8.3, Fiber 1.9, Sugar 3, Protein 40.7
SPICY SICHUAN PORK STEW
Steps:
- Coat pork in flour(reserve 2 tbs flour). Heat oil in large saucepan over medium high heat; brown pork on all sides. Add 1 1/2 cups water, soy sauce, sherry, garlic, ginger,red pepper, fennel and scallion whites. Cover and bring to a boil; reduce heat and simmer for 30 minutes. Add carrots and simmer an additional 30 minutes longer or until pork and carrots are tender. Meanwhile combine reserved flour and 1/4 cup water and set aside. Stir scallion greens into pork mixture, simmer one minute. Add flour, bring to a boil. Cook and stir until mixture is slightly thickened. Serve over rice.
SPICY PORK AND POTATO STEW
A very colorful tasty stew. This can be as spicy as you want it. My husband, Michael made this up from ingredients on hand, the other night. It is wonderful! We like it spicy. We had this again tonight... I had forgotten how good it is. We used leftover pork roast and leftover potatoes, think I will also put this in my leftovers cookbook I am creating.
Provided by Sweetiebarbara
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large heavy dutch oven, sauté onion, garlic, and ginger in peanut oil.
- Add pork and fry over medium high heat until golden, about 5 minute.
- Add tomatoes, spices, and chicken stock.
- Cover, lower heat, and simmer 1 hour, until pork is tender.
- Add potatoes, continue cooking, covered for another 15 minutes.
- Add peas, cover, continue cooking for 5 minutes.
HOT AND SPICY SICHUAN CHICKEN
This is a traditional Chinese dish, which is simple to make. Tender chunks of chicken are bathed in a rich, hot, and spicy sauce. Enjoy with freshly cooked white rice.
Provided by Jin
Categories World Cuisine Recipes Asian Chinese
Time 1h7m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.
- Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.
- Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.
- Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 9.8 g, Cholesterol 40.2 mg, Fat 32.7 g, Fiber 0.9 g, Protein 11.3 g, SaturatedFat 7.5 g, Sodium 972.8 mg, Sugar 7.1 g
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