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Spicy Szechuan Stir-Fry Recipe

Spicy Szechuan Stir-Fry

Recipe courtesy Jill Novatt

Show: Melting Pot

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on July 04, 2012

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    Quick and easy. Tastes pretty good.

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  • on January 14, 2012

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    Love it.... This has all the flavor that you need in a dish... Can't say enough about it...

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  • on October 09, 2011

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    I agree with the other reviewers, this is a recipe well worth making repeatedly! I took the advice of the chef who suggested velveting the chicken and it was amazingly moist, so thanks for that tip! Szechuan peppercorns make the dish. I served it over chinese noodles. My dinner guest was wowed as well. Thank you for sharing the recipe.

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  • on July 16, 2008

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    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.

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  • on June 28, 2007

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    I thought the recipe was very quick easy and flavor full. I will definately make it again. YUM YUM

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  • on June 05, 2007

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    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!

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  • on June 04, 2007

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    The stir-Fry was great

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  • on April 26, 2007

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    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.

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  • on February 27, 2007

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    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!

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  • on January 10, 2005

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    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!!!

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