Spicy Szechuan Stir Fry Recipes

Steps:

• Toss the steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a large bowl. Combine the cucumber and celery in a separate bowl; set aside.
• Stir the black bean sauce with the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the cherry pepper brine and 1/4 cup water in a small bowl; set aside.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the cucumber-celery mixture and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl.
• Heat the remaining 1 tablespoon oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring, until just a few pink spots remain, 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until glossy, about 1 minute. Toss in the cucumbers and celery.
• Serve the stir-fry over rice. Top with celery leaves.

Steps:

• In a bowl toss shrimp with sherry, ginger, garlic and red pepper flakes; cover and refrigerate for 30 minutes.
• In a small bowl, combine cornstarch and broth; whisk to dissolve the cornstarch; set aside.
• In another small bowl combine soy sauce, chili-garlic sauce and sugar; set aside.
• Heat 2 tablespoons peanut oil a wok or large heavy frypan.
• Add in the red bell pepper and stir-fry until crisp-tender (about 4 minutes).
• Add in the shrimp (coated with marinade) and stir-fry for 2 minutes.
• Add in green onions; stir-fry for about 30 seconds.
• Add in soy sauce mixture, and the cornstarch/broth mixture; cook until thickened (about 1 minute).
• Transfer to a bowl and serve with rice.

Steps:

• Combine the marinade in a zip-lock bag.
• Add the beef, knead the bag every 5 minutes or so.
• Combine the Sauce ingredients, set aside.
• Heat the wok.
• Add 2 Tbs Oil.
• Swirl to coat.
• Add Carrots and stir fry 1 minute.
• Add Celery, Red Bell Pepper, and Onion, stir fry 2 minutes.
• Remove and set aside.
• Reheat wok.
• Add oil, swirl to coat.
• Add Crushed Red chilies, cook a few seconds.
• Add Beef, stir fry 3 minutes.
• Add ginger, stir fry 1/2 minute.
• Push Meat to the sides of the wok.
• Pour Sauce into the center of the wok.
• Stir and thicken for 30 seconds.
• Return the vegetables, stir and heat through.
• Serve.

Steps:

• Mix together the diced chilies, soy sauce, chili garlic paste, vinegars, and honey until well blended.
• Add the szechuan seasoning, ginger, cayenne, and garlic.
• Stir to mix.
• Add the oils, mix, and then water down to desired spiciness.
• Marinate the seitan / chicken / tofu for at least 2 hours, preferably 4-6.
• Shake or turn occasionally to ensure even flavor distribution.
• Heat the oil in your wok.
• Add scallions, garlic, and chilies and stirfry to season, 1-2 minute
• Turn on the fan above your stove.
• Trust me.
• Add the marinated chicken and about 1/3 of the sauce.
• Saute on high heat for 5-10 minutes.
• Add carrots, water chestnuts, and celery; stir fry for 4-5 minutes.
• Add 1/3 more of the marinade sauce.
• Add broccoli, bamboo shoots, mushrooms and bell peppers.
• Saute for 3-5 minutes.
• If you desire, thicken the remaining marinate sauce with 2 tsp cornstarch and stirfry for an additional 1-3 minutes after adding.
• Serve over hot whole wheat spaghetti (trust me, this works) or brown rice.