Toss together black-eyed peas, bell pepper, onion, jalapeno pepper, and garlic in large bowl.
Toss avocado with lemon juice in a seperate bowl.
Then add the avocado to the black-eyed pea mixture.
Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado.
Toss black-eyed pea mixture with Szechuan sauce dressing.
Sprinkle the mushrooms with Cajun seasoning and squirt them with the lemon juice.
Heat oil in wok or skillet.
Cube the mushrooms and add them to the skillet.
Stir fry for 2-3 minutes.
Add the Szechuan sauce.
Stir thoroughly to incorporate the sauce.
Add spaghetti noodles when the mushrooms are browned.
Transfer to plate when noodles are heated through.
Top with cubed avocado.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
dd the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring
reen onions, bean sprouts, and Szechuan sauce together.
Thinly slice the
couple minutes, then add Szechuan sauce.
Add the eggplant and
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
br>Combine all ingredients for sauce.
Heat wok over high
ntil almost pureed. Mix in Szechuan sauce and sugar. Pour into a
ill cook through in the sauce.
Remove the meat from
Combine chickpeas, teriyaki sauce, Szechuan sauce, and sugar in a large frying pan.
Allow to marinate for at least 5 minutes.
Cook over medium heat, stirring regularly, until most of the liquid has absorbed, about 10 minutes.
Spoon over cooked rice and top with salsa. (For a lighter dish, you can substitute cooked greens, such as steamed kale, for the rice.).
Chef Note: To create your own pineapple/peach/mango salsa mix equal parts chopped fruit with minced red onion, fresh cilantro, and lime juice to taste.
Gently fry the sausages or chorizo, onion and chilli in a little oil until the sausages are cooked and the onion is soft.
Beat the eggs with the black pepper, and pour this in to the pan. Throw in the cheese, and stir everything up. Heat until the eggs are cooked through and the cheese has melted.
Spread the tomato sauce* over the tortilla and warm under the grill. Spread the eggy sausage mixture into the centre of the wrap, then roll up and serve.
*Tomato sauce can be made by mixing the herbs and puree into the chopped tomatoes.
Clean & dry green beans. Set aside.
Dice white portion of green onion very finely, mix with szechuan sauce, soy sauce, minced garlic and red pepper flakes.
Heat shortening in deep frying pan over medium high heat. When hot, add green beans & cook 6 - 7 minutes.
Set beans on a separate plate and pour excess grease out of the pan.
Return green beans to pan & add sauce.
Mix well & serve.
Bring stock to a roiling boil.
Add spices to taste. For a hotpot style soup, use ginger, garlic, szechuan sauce or chili paste, and chili oil. For a darker, sweet-spicy taste, use ginger, garlic, five spice powder, sesame oil, and some extra soy sauce.
Add noodles and cubed tofu, simmer a few minutes to allow flavors to blend and noodles to cook partway while you get vegetables together.
Add all vegetables, excluding spinach.
Simmer.
Add spinach, simmer until just tender.
Serve hot.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
Bring stock to a boil.
Add bamboo shoots and Szechuan sauce, and return to a boil.
Mix cornstarch and water until there are no lumps, then add to stock/shoots, and let it thicken slightly.
Add the 1 teaspoons of oil to thin it out a little.
Salt and pepper to taste.
Enjoy. :).
For Vegan- Use Vegetable Stock.
dd the garam masala and Szechuan sauce, and stir-fry 2 minutes
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
Mix water and corn starch in a saucepan until no lumps remain.
Add honey, soy sauce, and pepper sauce and stir thoroughly.
Heat over medium, stirring occasionally until thickened.
Remove from heat and serve.