Water Chestnut In Schezuan Sauce Chinese Cooking Recipes

SZECHUAN SHRIMP, A CLASSIC CHINESE RESTAURANT DISH

Steps:

• Mix the shrimp together with 1 teaspoon of oil and ½ teaspoon of cornstarch until the shrimp are evenly coated. Set aside.
• With the burner on low, heat the remaining 2 tablespoons of vegetable oil in your wok. Add the ginger and fry for 30 seconds. Next, add the douban jiang or the hot chili oil (with chili flakes), the garlic, and the shallots, and continue to stir fry for another 2 minutes.
• Next, stir in the ketchup and hoisin sauce, and turn the heat up from low to medium. Let the ketchup and hoisin sauce fry for 1 to 2 minutes to bring out a rich color and flavor. Turn the heat down if it looks like the sauce may burn.
• Next, add the Shaoxing wine, water chestnuts (if using), and the red bell pepper. Stir-fry for another 2 minutes. Add the chicken stock, and let the mixture come to a boil; then immediately turn the heat down to let the mixture simmer.
• Add the rice vinegar, sesame oil, salt, sugar and white pepper, and continue to simmer the sauce for another 3 minutes. When 3 minutes have elapsed, turn the heat up slightly and stir in the shrimp.
• Once the shrimp and sauce mixture returns to a steady simmer, stir in the cornstarch slurry until the sauce has thickened. At this point, the shrimp should be opaque and cooked through. Stir in the scallions. Serve with steamed rice!

WATER CHESTNUT IN SCHEZUAN SAUCE ( CHINESE COOKING )

Steps:

• MethodBoil a vesselful of water along with the salt in a deep pan. Add the water chestnuts and blanch them on a medium flame for 2 to 3 minutes. Drain and keep aside.Heat the oil in a wok / kadhai on a high flame till it smokes.Add the garlic and spring onion whites and sauté on a high flame for a minute.Add the water chestnuts, schezuan sauce, water, salt and sugar, mix well and cook on a medium flame for 2 minutes.Heat a sizzler plate on an open flame till it is red hot, place it on the wooden tray and arrange a few cabbage leaves on it.Arrange the water chestnuts over it and serve immediately with garnished with spring onion greens.