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.
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.
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
uice.
Prepare the Hollandaise Sauce: Cut the butter into four
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.
ntil firm.
To make Easy Eggnog Sauce:
Whisk eggnog into
Cook the noodles in a large pot of boiling salted water until JUST tender; drain and return the noodls to the pot; mix in about 1 tablespoon sesame oil with the chopped peanuts.
In a skillet heat about 3 tablespoons sesame oil over medium-low heat.
Add in ginger garlic and chopped red pepper (if using) saute for about 2 minutes.
Add in the teriyaki sauce, lime juice and chili sauce; simmer about 1 minute; add the sauce to the cooked noodles along with the green onions; toss to coat.
Season with salt and pepper.
br>Combine all ingredients for sauce.
Heat wok over high
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
ntil almost pureed. Mix in Szechuan sauce and sugar. Pour into a
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.
xcess oil. Season with soy sauce or salt and pepper. Let
he black vein.
Dipping Sauce -- It just takes minutes to
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.
hile casserole bakes, make Easy Hollandaise Sauce (see my recipe #121586). To serve