#szechwan

[mint-corset]

I made Guai-wei Ji !!!

Which is basically "strange tasting chicken". This recipe combines all flavors into one dish, hence the *strange*. It was so good. I made my own sesame paste for this.

My mother in law gave me a Szechwan cookbook! It's so great.

[tablefiftytwo]

Dinner for two @ Yeng Chow Restaurant

- Los Angeles 🥢🥡🍚🥟🥠

Yang Chow - Chinatown - Los Angeles, CA

Chinese in Los Angeles, CA

Stephanie Michelle (@stephanieblotta) • Instagram photos and videos

554 Followers, 392 Following, 461 Posts - See Instagram photos and videos from Stephanie Michelle (@stephanieblotta)

[kaatiebelle]

my brother makes sillyfun reaction videos to eating hot peppers. he is super creative and I’m guest starring on this episode! I look pretty gross! check it out!!

[chefpetermartinez]

Homemade Char Sui rib tips with a honey Szechwan pepper glaze with a sexy scallion garnish. #food #foodporn #chinese #szechwan #imcookinghere #creative #yum #nomnom #delicious #love #blessed

[jagdrawslandmarks]

Don Mee Seafood Restaurant 538 Fisgard St, Victoria, BC

[takineko]

I went to McDonald’s today and the cashier asked me what sauce I wanted with my toddler’s chicken nuggets and she had a weird look on her face. Only after I said “honey mustard” did I realize she expected me to say Szechuan! I asked her how many people have asked for Szechuan sauce and she laughed and said “a lot”.

These poor people didn’t ask for this XD

[theramenrater]

#2358: Sichuan Baijia Pickled Cabbage Flavor Instant Vermicelli - China

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, coriander and Chinese sausage. The vermicelli hydrated well - there's a ton of it and it's good. This is sweet potato vermicelli by the way. The broth is oily and heavy duty stuff - strong vinegar kind of hit to it with a good spiciness and cabbage flavor. Bits of vegetable floating everywhere. Good stuff! 4.0 out of 5.0 stars. EAN bar code 6926410321242.

[awesome-recipes101]

Szechwan Beef and Noodles

6 servings

Szechwan cuisine is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has strong flavors especially the spiciness resulting from the use of garlic and chili peppers.

Ingredients:

8 ounces thin spaghetti

1 pound ground beef

2 tablespoons sesame oil

1 large onion, chopped

2 teaspoons minced garlic

1 1⁄2 teaspoons minced fresh ginger. (Not dried and ground)

¼ teaspoon ground cayenne red pepper (Use more if you want it hotter)

2 tablespoons cornstarch

3⁄4 cup water

¾ teaspoon beef bouillon powder

1⁄3 cup hoisin sauce

2 tablespoons soy sauce

1 bunch scallions, sliced

Directions:

Cook the pasta, drain and keep warm.

In a large skillet brown the ground beef until it is crumbled and no longer pink. Place the cooked beef in a dish and keep warm.  Drain the fat out of the pan.

Pour sesame oil in the pan and heat it.  Add the onion, garlic, ginger and red pepper once the sesame oil is hot. Stir and sauté until the vegetables are tender.

Combine the cornstarch, water and beef bouillon powder and stir until smooth. Stir the bouillon mixture, hoisin sauce and soy sauce into the onion mixture. Bring to a boil, stirring constantly so the sauce doesn’t burn or stick to the bottom of the pan.  The sauce should thicken in about 1 minute.

Stir in the ground beef.  Add and toss the cooked spaghetti and top with the sliced scallions.  Get ready to serve!

Note:

The sesame oil, hoisin sauce and soy sauce should be available in the international section of larger grocery stores.