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Spicy Szechuan Stir-Fry
Recipe courtesy Jill Novatt Show: Melting Pot Episode: Padma's Passport - Hot 'n' Spicy Overall User Rating: 
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Great Flavor Combinations
07/16/2008 at 10:06pm
User: Anonymous User Rating:
I'm a chef, I've never commented on any recipe before on this site. This was fantastic. The one thing I did change however was that I velveted the chicken before sprinkling the szechuan peppercorn / salt mixture. Velveting gives the chicken a more moist texture and won't overcook while stir-frying.
Okay, but lacked flavor
08/20/2007 at 08:17pm
User: Anonymous User Rating:
I tried this recipe based on the reviews it was given as I was looking for a spicy stir fry recipe. I thought it was very bland and not very spicy. I even added some chicken stock and extra soy sauce to the recipe and it still was very lacking in flavor. It also lacked in the core flavoring. My family agreed.
Very tasty
06/28/2007 at 01:55pm
User: Anonymous User Rating:
I thought the recipe was very quick easy and flavor full. I will definately make it again. YUM YUM
Very Versatile
06/05/2007 at 08:15pm
User: Sean from Baltimore, MD User Rating:
I've made this with pork & tofu and any number of vegetable combinations (always use pepper & onion, though) - never fails. Also gets tastier as a leftover!
Good
06/04/2007 at 10:51pm
User: Anonymous User Rating:
The stir-Fry was great
great stir fry!
04/26/2007 at 05:38pm
User: KIMBERLY from San Diego, CA User Rating:
This is very good. I could find the szechuan peppercorns, so I just put salt & pepper on the chicken. It is very spicy, but good. I would tone done the chili paste a little. I ended up buying the szechuan peppercorns on ebay for about $6.
All that was missing was the fortune cookie!
02/27/2007 at 12:25am
User: Sam from Albany, GA User Rating:
Made this for dinner tonight. Substituted a nice sirloin steak cut into bite-sized pieces for the chicken because we'd had a lot of chicken lately. Couldn't find the peppercorns the recipie called for, but managed to find a blend at the supermarket that served just as good. Ground up a little more than a tablespoon and coated the beef chunks with that and a lot of tenderizer. Used whiskey instead of sherry (a miniature of Jack Daniels is cheaper than a small bottle of sherry and cooking sherry's just nasty) and added some water chestnuts. The prep's a bit of work but the results are well worth every moment spent chopping and mixing! Sooo tasty! Had plenty of leftovers to freeze for later. But please, either use a _big_ skillet or a proper wok, otherwise, the pan gets a bit crowded. A big hit with the fam and a definite keeper!
Yum-O
02/14/2006 at 12:34am
User: Amy from Roy, UT User Rating:
This is something I will make again, it was terrific, great flavor and easy and inexpensive to prepare. I have not been able to find Szechuan peppercorns anywhere, so just added a little more of the chili paste for spice.
delicious
01/10/2005 at 04:15pm
User: Anonymous User Rating:
This was an excelent recipe and there are so many ways to tone it down if it's just too spicy. I enjoyed it very much!!!
Excellent
10/22/2004 at 08:32pm
User: RYAN from Anoka, MN User Rating:
There's not much more I can say about this recipe...excellent.