Szechuan Nuts Recipes

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SZECHUAN NOODLES



Szechuan Noodles image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 17

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Steps:

  • Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
  • Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

SICHUAN PORK, BROCCOLI & CASHEW STIR-FRY



Sichuan pork, broccoli & cashew stir-fry image

A Chinese-inspired one-pan supper with crunchy greens and nuts, and a rich chilli and soy sauce

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 13

1 tbsp vegetable oil
500g pork fillet, cut into thick slices
1 garlic clove, thinly sliced
300g Tenderstem broccoli, cut into 3cm pieces
2 red onions, cut into thick half moons
50g toasted unsalted cashew
1 tbsp dark soy sauce
1 tbsp Chinese black or red wine vinegar
1 tbsp rice wine or sherry
1 heaped tsp chilli bean sauce or chilli sauce
1 tbsp liquid chicken stock
1 tsp golden caster sugar
2 tsp cornflour dissolved in 2 tbsp water

Steps:

  • In a small bowl, mix together the sauce ingredients and set aside. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside.
  • Fry the garlic until golden - about 30 secs - then add the broccoli and onions. Stir-fry for 2 mins, then add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering.

Nutrition Facts : Calories 318 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.9 milligram of sodium

SZECHUAN SPICY PEANUTS (黄飞鸿花生, HUANG FEI HONG SPICY PEANUTS)



Szechuan Spicy Peanuts (黄飞鸿花生, Huang Fei Hong Spicy Peanuts) image

Szechuan spicy peanuts are an addictive beer accompaniment. Crunchy, salty, slightly sweet, and fiercely hot, with the citrusy tingle of numbingness. You won't able to stop once you pop the first peanut into your mouth.

Provided by Maggie Zhu

Categories     Snack

Time 1h20m

Number Of Ingredients 9

1 cup raw peanuts
1/2 cup vegetable oil ((or enough to cover the peanuts))
dried chili peppers and 1 teaspoon Sichuan peppercorn for garnish ((Optional))
1 teaspoon chili flakes
1 teaspoon sugar
1 teaspoon sea salt
1 teaspoon Sichuan peppercorn powder (, toasted (*See footnote 1))
1/4 teaspoon white pepper powder
1/4 teaspoon five spice powder

Steps:

  • Cover peanuts with warm water. Let soak for 30 minutes to 4 hours. Peel and discard the skin. Drain and pat dry peanuts with paper towel.
  • Combine all the ingredients for the spice mix in a small bowl.
  • Add peanuts into a wok and oil to cover. Turn on medium heat. Cook until the peanuts start to sizzle. Turn to medium low heat. Cook and stir occasionally until the surface turns pale yellow. Transfer peanuts using a colander onto a plate layered with paper towels. Remove extra oil from the wok and reserve just 1 teaspoon.
  • (Optional) Add chili peppers and Sichuan peppercorns into the same wok. Cook and stir until fragrant.
  • Return peanuts to wok. Add the spice mix. Stir to mix well so the peanuts are evenly covered with spices. Transfer peanuts onto a big plate to cool. Don't worry if the peanuts are not crispy enough when they're still warm. They'll crisp up and become crunchy once completely cooled.
  • Serve immediately as a snack or store in an air-tight container.

SCZECHUAN NOODLES



Sczechuan Noodles image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 17

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Steps:

  • Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
  • Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

SWEDISH NUTS II



Swedish Nuts II image

I make these wonderful sweet nuts using pecans every year for Christmas. They are a true delight, especially if you are a lover of nuts. If pecans aren't your forte, substitute walnuts. Happy Holidays!

Provided by Joanie Critchlow

Categories     Appetizers and Snacks     Nuts and Seeds

Time 45m

Yield 16

Number Of Ingredients 6

2 egg whites
1 cup white sugar
1 pinch salt
½ teaspoon vanilla extract
1 pound pecan halves
½ cup butter

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Beat egg whites until soft peaks begin to form. Add sugar, salt and vanilla; beat until stiff peaks form and turn glossy. Fold in nuts and coat well with the egg white mixture.
  • Melt butter in a 9x13 inch baking pan by placing pan in the oven. Evenly spread coated nuts over melted butter in pan.
  • Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. Place hot nuts on foil and allow to cool. May be stored in an airtight container for several weeks!

Nutrition Facts : Calories 297.7 calories, Carbohydrate 16.5 g, Cholesterol 15.3 mg, Fat 26.2 g, Fiber 2.7 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 47.8 mg, Sugar 13.7 g

SZECHUAN CHICKEN WITH CASHEW NUTS



Szechuan Chicken With Cashew Nuts image

Typically Chinese in origin, this dish has also been served as Thai and Singaporean fare in a lot of restaurants worldwide. A lot or recipes online produce a pale-looking and bland finished product. This recipe is restaurant-grade. The secret is the hoisin sauce, which adds seasoning and a certain degree of sweetness to the dish. There are two different varieties of chili peppers used- the traditional hot pepper, which introduces the spicy Schezuan character of the dish, and the long, dried, semi-spicy, semi-sweet pepper (sorry about the description, but do not confuse this with green pepper), which adds spice and some sweetness. The chicken is fried with the skin to add flavor, and is cooked independently . This retains the crunchiness of the chicken pieces even after cooking.

Provided by mfores1

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

12 ounces chicken breasts, preferably with skin on
1 egg, for egg white
1 teaspoon cornstarch
salt and pepper
dried chili, long (not too spicy, Mexican variety)
3 -5 dried hot red chilies
1/4 cup sliced spring onion (inch-long longitudinal slices)
1 tablespoon chopped garlic
1 cup cashew nuts, whole
3 tablespoons sake (can use 2 tablespoons of dry) or 3 tablespoons rice wine (can use 2 tablespoons of dry)
sherry wine
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon vinegar or 1 teaspoon fish vinegar
4 tablespoons sesame oil
3 tablespoons hoisin sauce

Steps:

  • Dice the chicken breast into ½ inch pieces, dip each piece in egg white, then in cornstarch mixed with a pinch of salt. Fry the chicken pieces in a wok with heated oil until golden brown. Drain the fried pieces of chicken and set aside.
  • Fry the cashew nuts in moderately-hot oil until lightly brown and crunchy. Canned or packed cashew nuts will do.
  • Slice the long dried peppers into small circumferential pieces, and chop the hot red peppers into finer pieces.
  • In a separate small bowl, mix the soy sauce, salt, sugar, vinegar, and sesame oil.
  • Heat 4 tablespoons of oil in a wok, add the chopped garlic, all of the sliced red peppers, the spring onions. ~Stir fry for 3 minutes.
  • Add the chicken and the cashew nuts.
  • Pour the contents of the small bowl containing the mixed sauce - soy sauce, sesame oil, etc. (step number 4). Add the rice wine.
  • Add 3 tablespoons of the Hoisin sauce, and stir fry over high heat for another 2 minutes, then serve.

SZECHUAN SKILLET CHICKEN



Szechuan Skillet Chicken image

My whole family loves this Szechuan chicken. My husband prefers it without peppers, but he is happy to let others have his! I use the ginger paste that comes in a tube and pre-shredded carrots to save time. -Christine Snyder, Boulder, Colorado

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 15

1/4 cup cold water
1/4 cup soy sauce
3 tablespoons sherry
1 tablespoon cornstarch
2 teaspoons sugar
3/4 teaspoon crushed red pepper flakes
1 small sweet red pepper
1 small green pepper
2 medium carrots
1 cup coarsely chopped cashews
2 tablespoons canola oil, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
6 green onions, thinly sliced
1 teaspoon minced fresh gingerroot
4-1/2 cups hot cooked rice

Steps:

  • Mix first 6 ingredients until smooth. Cut peppers and carrots into matchsticks., In a large skillet, cook cashews over low heat until lightly browned, stirring occasionally, 1-2 minutes. Remove from pan., In same skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan., In same skillet, heat remaining 1 tablespoon oil over medium-high heat; stir-fry peppers and carrots 4 minutes. Add green onions and ginger; cook and stir 1 minute., Return chicken to skillet. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cashews. Serve with rice.

Nutrition Facts : Calories 489 calories, Fat 18g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 845mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

SZECHUAN NUTS



Szechuan Nuts image

Make and share this Szechuan Nuts recipe from Food.com.

Provided by ElaineAnn

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

2 teaspoons five-spice seasoning
1 teaspoon salt
1 tablespoon water
2 cups raw nuts, any variety
1 teaspoon sesame oil

Steps:

  • Mix spice seasoning, salt and water. Add to nuts. Stir well before adding oil.
  • Add oil. Mix and toss well before spreading on microwave dish (leave center area open).
  • Cook on High 3 minutes.
  • Stir well and leave center open.
  • Cook on High 5 more minutes. Cool to room temperature.
  • Stores well in sealed container.

Nutrition Facts : Calories 279.6, Fat 24.3, SaturatedFat 3.3, Sodium 693.6, Carbohydrate 12, Fiber 4.2, Sugar 2.1, Protein 7.9

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