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    You are in: Home / Cookbooks / Szerve a Szechuan Szupper
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    63 recipes in

    Szerve a Szechuan Szupper

    [Cover photo by Kumquat the Cat's Friend.] I love Asian and I love spicy and the culmination of all that is that Szechuan is one of my favorite cuisines.
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    A delicious spicy stir-fry. If you like it hotter, stir in some sambal oelek (chile paste) to your dish at the end. Goes great with rice or noodles.

    Recipe #25596

    I've made this several times and we really enjoy it. I believe it came from a Weight Watchers cookbook, but I can't quite remember. It has 6 WW points, if you are following that program. Even if you're not, it's great, and I think even better than what you'd get in a restaurant. My husband, who is definitely anti-diet food anything, really likes it.

    Recipe #239226

    This spicy Asian inspired dish is absolutely delicious. I saw this made on one of Ina Garten's cooking shows and immediately HAD to try it. I omitted the oil called for in the original recipe and replaced it with water instead. I also gave alternate ingredients to replace the honey as a sweetener in order to make this vegan friendly. Hope you like it!

    Recipe #130318

    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!

    Recipe #48760

    3 Reviews |  By ellie_

    These are amazing -- so easy and so good! Don't let the amount of pepper scare you these are not peppery just plain good! My dh and I polished off the 3 pounds of chicken wings between us - so unless you are serving these as appetizers the amount these serve may be off a bit. Recipe source: Bon Appetit (July 1984)

    Recipe #186498

    This dish has a wonderful, authentic taste, and is spicy. It's easy to make if you have all ingredients prepped and ready in bowls before you begin cooking.

    Recipe #109081

    6 Reviews |  By Sue Lau

    For when you want to take a walk on the wild side. Adjust the heat to your own taste.

    Recipe #44781

    Spicy and good. Eggplant absorbs the flavors of the sauce and gets nice and tender. Great with a little jasmine rice.

    Recipe #82889

    An authentic Szechuan dish, served in the best Chinese restaurants. You can serve it as an entree in a multi-course Chinese dinner or as an unusual vegetable dish in a western style meal.

    Recipe #71612

    2 Reviews |  By Charmed

    This is a very good, tasty recipe that is easy to make. Freeze the beef for 1/2 hour before slicing to make it easier, or just shred the beef with your fingers. I approximated the preparation time to include cutting up the meat and vegetables.

    Recipe #91673

    3 Reviews |  By Sue Lau

    The trick to this is cutting the meat nice and thin while it is still a bit frozen. I like it hotter, I put an average amount of red peppers down in the recipe. If you like it mild, take them out.

    Recipe #42729

    This is a fabulous stirfry - a little sweet, a little (or a lot!) hot, and loaded with veggies and chicken! Yum! This is my adaptation of a recipe from the Best of Bridge cookbook series - A GREAT set of cookbooks!

    Recipe #110977

    Very simple. Spice this chicken up or down according to your preference. Plan to start the chicken one day before you are going to cook it.

    Recipe #138373

    Typically Chinese in origin, this dish has also been served as Thai and Singaporean fare in a lot of restaurants worldwide. A lot or recipes online produce a pale-looking and bland finished product. This recipe is restaurant-grade. The secret is the hoisin sauce, which adds seasoning and a certain degree of sweetness to the dish. There are two different varieties of chili peppers used- the traditional hot pepper, which introduces the spicy Schezuan character of the dish, and the long, dried, semi-spicy, semi-sweet pepper (sorry about the description, but do not confuse this with green pepper), which adds spice and some sweetness. The chicken is fried with the skin to add flavor, and is cooked independently . This retains the crunchiness of the chicken pieces even after cooking.

    Recipe #170720

    This is one of my favorite pasta dishes, and so easy. You may need to add more vinegar to taste.

    Recipe #175834

    7 Reviews |  By Sue Lau

    I've had this recipe many times, varying the vegetable with my mood and with what I had on hand. A little hot oil added to the dish is also a nice touch. Adapted from a recipe by Rose Cheng. In the posted pic, I was in the mood for even more vegetables, so I doubled the sauce when I added those (very easy to do). In that one, besides the carrots, I also used shiitake mushrooms, scallions, bok choy, and bean sprouts. Use whatever types and amounts of veggies you like, just cook them crisp-tender.

    Recipe #79789

    This recipe can be made up to 2 hours ahead of time;let cool, then cover and let stand at room temperature. If you use the maximum amount of chili flakes this dish will be quite HOT. The recipe comes from Sunset Magazine.

    Recipe #86880

    1 Reviews |  By Annacia

    This is adapted from a Martin Yan recipe. I'm absolutely in love with it. I have made tea smoked chicken in the past and also loved that. If you enjoy the unique and delicious you must try this.

    Recipe #190595

    This is from the Low Carb and Lovin' It show on the Food Network (George Stella) This is a beautiful and wonderful way to eat veggies!! I added a couple of ingredients to his recipe that we love...it's a very versatile recipe...make changes to suit your own tastes. Original recipe has 1/4 cup sesame oil which I cut down to 2 tbls.

    Recipe #153792

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