Archive for the ‘Szechuan’ Category


From The Home Book of Chinese Cookery by Deh-Ta Hsiung

400g pork
2 tsp cornflour
100g Szechuan preserved vegetables
3-4 spring onion stalks
3 tbsp oil
1 tbsp soy sauce


Choose a cut of pork that is not too lean, and shred it into strips the size of matchsticks, then marinate with the cornflour mixed with about 1 tbsp cold water. Shred the preserved vegetable into the same-size strips as the pork. Cut the spring onion stalks into short pieces.

Heat the oil in a hot wok or frying pan, stir-fry the pork by separating the strips with a stirrer or chopsticks. When the colour of the meat starts to change, add the spring onions and soy sauce, continue stirring for a few times more, then add the preserved vegetable and cook all together for about 1 minute or until the pork and vegetable are well blended with each other.


Serves 2

1 pound fresh green beans
1/2 cup ground pork
Salt and black pepper, to taste
1/2 teaspoon cornstarch
1 tablespoon dark soy sauce
1/2 teaspoon granulated sugar, or to taste
2 tablespoons chicken broth
4 tablespoons vegetable or peanut oil
1 tablespoon chopped fresh ginger
1 teaspoon Chinese rice wine or dry sherry, or as needed
1 ounce (1/4 cup) chopped Szechuan preserved vegetable
1 green onion, finely chopped
1 teaspoon Asian sesame oil

Rinse the green beans and drain. Cut off the ends and cut diagonally into 2-inch lengths.

In a small bowl, combine the ground pork with salt and black pepper to taste. Add the cornstarch, mixing it in with your fingers. Let stand while preparing the other ingredients.

In a small bowl, combine the dark soy sauce, sugar, and chicken broth.

Heat the wok on medium heat and add 2 tablespoons oil, drizzling the oil down the sides of the wok. When the oil is hot, add the green beans. Stir-fry the beans for about 6 to 8 minutes, until their skins pucker and turn brown. Remove from the wok.

Heat 2 tablespoons oil in a wok over medium-high heat. When the oil is hot, add the ginger. Stir-fry for a second, then add the ground pork. Cook, stirring, until the ground pork is cooked (about 2 minutes). Splash the ground pork with the rice wine while it is cooking.

Stir in the Szechuan preserved vegetable and cook briefly until it is hot. Add the green beans back into the pan, stirring to mix with the other ingredients.

Give the sauce a quick re-stir and add it into the wok. Cook until the liquid is dry (about 2 minutes).

Stir in the scallion. Do a taste test and adjust seasoning if desired. Remove from the heat and stir in the Asian sesame oil.

Kung Pao Chicken

Posted: November 20, 2011 by nietize in Chicken, Szechuan
Tags: , , ,

Serves 4

2lbs boneless skinless chicken breasts (cut into strips)
½ cup corn starch
oil (for deep frying)
2 tablespoons oil
3 tablespoons oyster sauce
6 tablespoons low sodium soy sauce
½ cup low sodium chicken broth
6 red dried chili peppers (or more depending on how spicy you want the sauce)
1 tablespoon sherry
2 garlic cloves (minced)
¼ teaspoon fresh ginger (minced)
3 green onions (chopped)
¼ cup dry roasted peanuts
2 teaspoons cornstarch
2 teaspoons cold water

In a bowl or shaker bag toss chicken strips with cornstarch. Heat deep fryer to 375 degrees. Fry chicken strips in batches until golden brown. Drain on paper towels.

In a bowl combine soy sauce, oyster sauce and chicken broth. Heat 2 tablespoons of oil in a wok. Add garlic, ginger and dried chilis. Stir fry 30 seconds. Add soy sauce mixture and then add the sherry. Simmer for 2 minutes and then in a measuring cup combine 2 teaspoons cornstarch with 2 teaspoons of water and slowly pour into the sauce. Stir until the sauce has thickened.

In a serving bowl (or in the wok) toss the chicken bits with the sauce. Garnish with green onions and peanuts.