szechuan

Sichuan Hot-and-Numbing (Ma La) Chile Oil

peanut oil, or neutral vegetable oil

red chile pepper

Korean ground red chile (kochukaru)

Sichuan pepper

ginger,

sesame seeds, optional

toasted (dark) sesame oil

Satisfyingly spicy and numbing, this Mapo Eggplant is perfect enjoyed over steamed rice. Instead of the usual tofu, I used Chinese eggplants and TVP or textured vegetable protein instead of meat. You can also opt to use other plant-based ground meat substitutes or even diced mushrooms for this easy yet really savoury and tasty meal.

Vegan Mapo Eggplant

eggplants

dry TVP (texturized vegetable protein)

neutral oil

tsp szechuan peppercorns

tsp minced ginger

garlic (minced)

onion (diced)

green onions

tbsp shaoxing wine

tbsp spicy broad bean paste

tbsp black bean garlic sauce black beans

water

tbsp chili garlic sauce

tbsp sugar

Salt (if needed)

green onions (for topping)

cornstarch

tbsp room. temp water

See step-by-step photos in the post above.If using TVP, place it in a bowl and pour boiling hot water. Leave to rehydrate for 5 minutes then drain the water.

Slice the eggplants into 1” long pieces. Set aside.

Heat a large wok or pan over medium heat. Add in the oil. Add in the szechuan pepper and leave to cook for 2 minutes.

Add in the ginger, garlic, onion, and green onions. Sauté for 2-3 minutes in the pepper and oil mix. Add in the rehydrated TVP, vegan mince, or mushrooms. Turn up the heat and add in the wine. Leave to cook for 2-3 minutes until the wine has evaporated. Add in the broad bean paste and black bean sauce. Mix and cook the vegan mince or mushrooms for 3-4 minutes until it’s well incorporated in the sauce.

Add in the eggplants and pour in the water. Leave to cook over medium high heat until the eggplants cook down. Add in the chili garlic sauce, sugar, and salt (if needed). Note that you can adjust the salt and not add any if the sauce is already salty from the black beans.

Mix the cornstarch and water together in a small bowl. Carefully pour into the eggplant while stirring. Leave to cook for 2-3 more minutes until the sauce has thickened. Turn off the heat. Garnish with some chopped green onions, if desired. Enjoy hot with some rice or noodles.

With a tender pork filling wrapped in a slick noodle, these Spicy Wontons get tossed in a fiery Sichuan-style sauce that's loaded with umami. They make for an appetite-boosting starter or satisfying main that can be prepped ahead and served in a matter of minutes.

Spicy Wontons in Chili Oil (红油抄手)

chili oil

soy sauce ((Kecap Manis will work))

soy sauce

Chinkiang black vinegar

garlic ((grated))

ground pork

Shaoxing wine

ginger juice

potato starch

sesame oil

salt

Chinese five spice powder

white pepper

wonton wrappers ((depends on the size of the wrapper))

scallions ((chopped, for garnish))

cilantro ((leaves, for garnish))

To make the sauce, whisk the chili oil, sweet soy sauce, regular soy sauce, black vinegar, and garlic together in a bowl.

For the wontons, bring a large pot of water to a boil.

Add the ground pork, egg, Shaoxing wine, ginger juice, potato starch, toasted sesame oil, salt, Chinese five spice and white pepper to a bowl and use a gloved hand to first knead, and then beat the mixture together until uniform.

To wrap the wontons, place one wonton wrapper in the palm of your non-dominant hand and then add about 1 teaspoon of filling to the center of the wrapper.

Wet two edges of the wrapper with a finger dipped in a bowl of water.

Fold the wonton wrapper over the filling to form a triangle.

Place the index finger of your dominant hand below the center of the wonton, and then use your thumb and middle finger to press the corners of the wonton shut to seal it. This also forces out any air pockets, which will make your wonton explode when you boil it.

Bring the two long corners of the wrapper together at the center of the wonton and seal them together using a drop of water if needed.

Working in batches, boil the wontons until they float to the surface, and then continue to cook them for another 30 seconds. Your water should not stop boiling when you add the wontons. If it does, you either need to use a bigger pot with more water or add fewer wontons in the next batch.

Once the wontons are done, use a slotted spoon to transfer the wontons to a bowl. You don't need to drain all the boiling liquid as this helps the sauce spread around.

Drizzle the wontons with a generous amount of the spicy chili oil sauce and then garnish with scallions and cilantro.

http://www.youtube.com/watch?v=RZpT6_9ilZw

Step by step recipe to make Spicy Wontons in Chili Oil. These spicy Sichuan-style wontons in fiery chili oil are easy to make and irresistibly good.

Say “mmmmm” to the unbelievably tender and gelatinous pork and wonderfully layered, deep, savory flavors.  

Sichuan Style Upside Down Steamed Pork Belly

pork

tbsp light soy sauce

½ tbsp dark soy sauce

sugar

vodka

¼ inch ginger

½ tsp rice vinegar

½ tsp ground pepper

mustard greens (1 pack)

tbsp cooking oil

chilies

Sichuan peppercorn

honey (optional)

Prepare two bowls -- a steaming bowl and a presentation bowl. It's a good idea to practice flipping them (wearing your oven mitts) at this point.

Mix the marinade and set aside.

Prep

In a covered non-stick pan, dry sear the pork (rind side down) over medium heat until the rind is gold brown with charred spots and blisters.

Add filtered water to pan until the seared pork is just covered. Boil the pork belly for 40 minutes.

Pre-cook the meat

Add oil to wok over high heat.

Add first the fermented mustard greens, then the dried chilies and Sichuan peppercorns. Stir constantly for about 1 minute or untill the moisture is visibly reduced.

Remove from heat and allow to cool.

Stir fry the greens

When the pork has finished boiling, pat it dry with a paper towel.

[Optional] Brush the rind with honey and return it to a dry pan over medium heat, rind-side down. This will not change the flavor much, but will add color.

Starting from the rind, slice the pork belly into half-centimeter strips.

Arrange the pork belly slices in a tight stack and place the rind-side down into the steaming bowl.

Pour the marinade over the pork belly slices.

Cover the pork belly with the greens, lightly packing them in around and over the pork, forming a flat surface at the top of the bowl (or as near it as possible).

Heat a large amount of water to boiling, and add the steaming bowl to the pot. Cover the pot and steam for 2 hours. Check periodically to make sure the water doesn&#039;t dry out during steaming.

When the pork is fully steamed, remove it from the pot. Cover the steaming bowl with the plating bowl and flip the pork belly (as practiced), so the pork belly finishes rind-side up for presentation.

Finish the pork

https://www.youtube.com/watch?v=f8SbvsW-6PI

What I love about this dish is the wonderfully tender and gelatinous texture, along with the lusciously savory flavor, that goes so, SO well with a simple bowl of white rice! 

All the ingredients are pretty available in Asian markets and Amazon. The one thing that may require a little extra work is the fermented mustard I used. Try copy these Chinese characters "碎米芽菜" and paste in the google/amazon search bar. You should have no problem finding it.

I've mentioned some other dishes in this video, and the following are their links.

Duck Egg Fried Rice: https://youtu.be/QzI7rhBGkiU
Shanghai Style Red Braised Pork Belly: https://youtu.be/AfzaTNPqeHY

Enjoy cooking!




Music "Growing Tall" by Etienne Roussel (Audio source: Epidemic Sound) | via Adobe Stock

【Viv's Yummytown】Sichuan Style Upside Down Steamed Pork Belly Explained | Best Chinese Pork Belly

A lot of ingredients go into making this hearty dish, but it's worth the trouble, and is easy to make.

Chinese Sichuan chicken pot

fresh chicken, about 1.2kg (2lb 10 ounces), cut into pieces

(1 ounces) Chinese chilli sauce

(2 ounces) doubanjiang (Sichuan chilli soybean paste)

(2 ounces) oyster sauce

(2 ounces) chu hou paste (soybean and garlic paste)

milliliters (2tbsp) light soy sauce

(3½tsp) granulated sugar

(1tsp) fine sea salt

8-12 dried bird’s-eye chillies,

Sichuan peppercorns

cinnamon sticks, depending

nutmeg

star anise

green cardamom pods

black peppercorns

fennel seeds

cumin seeds

garlic cloves,

shallots, peeled

(1 ounces) peeled fresh ginger

red bird’s-eye chillies,

Chinese celery stalks,

spring onions

coriander (cilantro) sprigs

cooking oil,

1.5 litres (1½ quart) unsalted chicken broth, preferably homemade (or use water)

meat, seafood and vegetable hotpot ingredients

sesame paste

chilli oil

peanuts

chillies

garlic

onions

coriander (cilantro)

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Make the chilli paste mixture. In a bowl, mix together the chilli sauce, doubanjiang, oyster sauce, chu hou paste, soy sauce, rice wine, sugar and salt. Put the cut-up chicken in a bowl and pour about half of the chilli-paste mixture over the meat. Mix well so the chicken pieces are evenly coated. Set aside the chicken and remaining chilli-paste mix­ture while preparing the other ingredients.
 

Pull the stem ends from the dried chillies and shake out and discard as many seeds as possible. Put the chillies in a bowl, cover with hot water and leave for about 15 minutes, then drain before blotting them with paper towels.
 

Remove and discard as many black seeds as possible from the Sichuan peppercorns, leaving behind the husks. Loosely wrap the nutmeg in a paper towel and put it on a cutting board. Hit the nutmeg with a meat mallet to break it into two or three pieces. Break each star anise into two pieces. Cut the garlic cloves in half. Place the chunk of ginger on the cutting board and hit it with the meat mallet to lightly crush it. 
 

Sprinkle the cornstarch over the marinated chicken and mix well. Pour cooking oil to a depth of about 8cm (3⅜inch) in a wok (or use a wide, deep pan and add oil to the depth of about 4cm [1½inch]) and heat to 180ºC (350ºF). Fry the chicken pieces in batches for about a minute - just long enough to set the exterior but not to fully cook the meat. Drain the chicken on paper towels. 

Heat 30ml (2tbsp) of cooking oil in a large Chinese clay pot that holds about two litres (two quarts). When the oil is hot, add the dried chillies, Sichuan peppercorns, cinnamon stick, nutmeg, star anise, cardamom pods, whole black peppercorns, fennel seeds, cumin seeds, garlic, shallots, ginger and fresh chillies. Cook, stirring frequently, until the spices are toasted and fragrant.  

Add the remaining chilli-paste mixture and stir constantly for about 30 seconds. Add the chicken pieces and about 120ml (½cup) of water. Bring to the boil and stir well to combine. Lower the heat then cover the pot with the lid. Simmer for about 45 minutes, stirring occasionally, or until the chicken is cooked through. The sauce should lightly coat the chicken, but shouldn’t be entirely dry; if the meat is in danger of sticking to the bottom and sides of the pot, stir in more water. Taste the sauce and correct the seasonings, if necessary. 

Cut the Chinese celery and spring onions into 3cm (1¼inch) lengths. Stir them and the fresh coriander (cilantro) sprigs into the pot and simmer until wilted. Serve the chicken pot with hot steamed rice and a dish of stir-fried vegetables. 

After eating most of the chicken, add about 1.5 litres of unsalted chicken broth (or water) to the pot and place it over a portable burner. Bring to the boil, then serve with an array of raw meats, seafood, vegetables, noodles and other hotpot ingredients. Let your guests mix their own dipping sauce from ingredi­ents that include soy sauce, sesame oil, sesame paste, chilli oil, crushed peanuts and chopped fresh chillies, garlic, spring onions and coriander (cilantro) sprigs.

You can also make it without tofu or use other protein, such as chicken, beef or shrimp. For more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog: www.innerharmonynutrition.com.

Szechuan Green Beans and Tofu (Gluten-Free, Vegan)

tofu (I used organic sprouted tofu)

green beans,

tamari soy sauce

sake water

chili paste

garlic clove,

ginger, minced

pepper

A few hours before cooking, place a tofu block in a bowl and put a weight on top of it to squeeze out water as much as possible.

Cook green beans in salted boiling water for about 3 minutes.

Transfer beans to a colander and run cold water. Cut them in half.

In a small bowl, mix tamari soy sauce, sake or 1 Tbsp water, chili paste, and sugar to make a sauce. Set aside.

In a saut&eacute; pan, heat sesame oil and saut&eacute; garlic and ginger for a minute.

Add beans and tofu and saut&eacute; until heated.

Add the sauce and saut&eacute; until the sauce is bubbly.

Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!

Szechuan Noodles With Spicy Beef Sauce

beef

ginger

red pepper

beef broth

hoisin sauce

vermicelli, cooked

green onion

Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.

Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients  hot sesame oil until tender.

Combine cornstarch and beef broth, whisking until smooth.

Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.

Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.

Toss with hot cooked pasta, and sprinkle with sliced green onions.

Based on the previous reviews I decided to use 2 tbsp oyster sauce, 2 tbsp hoisin sauce and 3 tbsp soysauce. I also used ground chicken and chicken broth. The flavour was fantastic and it was super easy to throw together. Next time I will add som vegetables like cabbage, snowpeas. Made for Everyday is a Holiday.

This Chinese beef liver stir fry contains all the good stuff- soy, garlic, ginger, Szechuan spice and chili. #beef #stirfry #Chinesefoodrecipes #quickrecipes #easymeals

Simple and Tasty Chinese Beef Liver Stir Fry

400 g (14 oz) beef liver

milk (enough to soak the liver in)

tbsp ginger (sliced)

tbsp Szechuan peppercorns

leeks (sliced)

finger chilis (thinly sliced)

Clean beef liver, cut away any discolored parts and let soak in milk overnight in the refrigerator.

Season with sea salt and dredge in cornstarch.

Heat oil in a large wok over medium-high heat.

Add Szechuan peppercorns and cook until peppercorns have infused into the oil.  Remove with a slotted spoon and discard.

Stir-fry for 3-4 minutes or until browned.  Be careful not to overcook the liver as it has a tendency to get tough.

Remove from heat and set aside on a plate nearby.

Stir-fry together for a minute or so until fragrant.

Add chopped leeks and fry for 1-2 minutes or until soft.

Add soy sauce, stir together and cook for a minute or so until everything is evenly coated.

This was amazing! I'm not a huge liver fan, but wanted to incorporate it into my diet. By using the milk, it takes away the stereotypical liver taste. My family loved it! I just made it a second time using thinly sliced beef and just as good! Thank you!

Try this homemade adaptation of a popular Chinese dish.

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Top Tags

Sichuan Hot-and-Numbing (Ma La) Chi...

Vegan Mapo Eggplant

Spicy Wontons in Chili Oil (红油抄手)

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Chinese Sichuan chicken pot

Szechuan Green Beans and Tofu (Glut...

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Simple and Tasty Chinese Beef Liver...

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Chinese Braised Aubergine and Tofu

Kung Pao Sauce Recipe

Nori-Wrapped Tofu in a Spicy Sauce

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The most viewed szechuan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine