SPICY SZECHUAN STIR-FRY
Steps:
- Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.
SPICY PORK AND KUMQUAT STIR-FRY
Categories Fruit Ginger Pork Stir-Fry Quick & Easy Kumquat Bon Appétit
Yield Serves 4
Number Of Ingredients 12
Steps:
- Blend first 5 ingredients in medium bowl. Combine kumquats and sugar in small bowl. Let stand 30 minutes, stirring kumquat mixture occasionally.
- Heat oil in heavy large nonstick skillet over high heat. Add ginger and stir 1 minute. Add pork mixture and stir-fry until pork is just cooked through, separating pork strips, about 3 minutes. Add kumquat mixture, broth and vinegar and stir until sauce boils and thickens, about 1 minute. Season with salt and pepper.
KUMQUAT'S SPICY ORIENTAL STIR-FRY
My own invention of several years ago (or perhaps a combination of other Asian-type recipes I had seen before), scrupulously tested and vetted. I think the sauce is fantastic; it suits my tastes as it is not as sweet as some chinese restaurant sauces and is probably much more healthful, yet it's still spicy and intensely flavorful. If you have a committed carnivore for a spouse, or if you are one, you can substitute real meat for the wheat gluten. I've made it with tofu and soy-based meat substitutes as well.
Provided by Kumquat the Cats fr
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Assemble vegetables. Meanwhile, bring broth and water to boil, add rice and cover. Reduce heat to low and simmer 20 minutes (or follow instructions on box, omitting salt and butter).
- Whisk together sauce ingredients in a small bowl.
- In medium wok or large skillet, heat vegetable and sesame oils under medium-high setting. Add carrots and stir-fry 1-2 minutes. Add snow peas and stir-fry 1-2 minutes. Add pepper and onion (at the same time) and stir-fry 1-2 minutes. Add meat substitute or meat and stir-fry 1-2 minutes.
- Pour sauce over vegetable mixture. Heat to boiling while stirring, and simmer under reduced heat until until vegetables are crisp-tender (about 1-2 minutes or more).
- Spoon over hot rice, sprinkle with scallions and serve.
Nutrition Facts : Calories 349.6, Fat 5.4, SaturatedFat 1, Cholesterol 0.2, Sodium 920.8, Carbohydrate 55.1, Fiber 4.4, Sugar 7, Protein 11.1
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