10 Minute Szechuan Chicken
Ingredients
4 each chicken breast, halves, boneless and skinless
1 1/2 tablespoon vinegar, white wine or rice wine
3 tablespoon cornstarch
1 teaspoon sugar
1 tablespoon vegetable oil
1/4 cup water
3 each garlic cloves, minced
6 each green onions, cut into 1 inch pieces
5 tablespoon soy sauce, (low salt)
1/8 teaspoon cayenne, or to taste
Directions:
Cut chicken into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water.
Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer.
Beef and Broccoli
1/2 lb Boneless beef*
1 tb Oyster sauce**
2 ts Rice wine**
1/2 ts Brown sugar**
2 ts Cornstarch**
1 lb Broccoli; chopped
2 ts Rice wine***
1/2 ts Brown sugar***
1 ts Cornstarch; dissolved in ***
2 tb Water***
3 tb Peanut oil
2 Slices ginger; minced
1/2 ts Salt
1/4 c Water
2 ts Sesame oil
*(Flank steak, top sirloin, or tenderloin), sliced across grain into thin s
**(combine all marinade ingredients in a bowl)
***(combine all seasoning sauce ingredients in a cup)
Thoroughly mix beef with marinade and marinate for 30 minutes. Heat wok over highest heat, when hot, swirl in 2 Tblsp peanut oil. Add ginger and salt and toss a few seconds. Add broccoli and stirfry one minute, then add water, turn heat to med-high, cover, and steam until crisp tender. Uncover and turn heat to high, stir frying until water is evaporated. Remove broccoli and reserve. Reheat same wok (without rinsing) and, when hot, add remaining peanut oil. Add beef slices and stirfry until lightly browned but not cooked through. Do not stirfry too vigorously or meat will not brown, it is better to press slices against sides of wok to sear. Add broccoli to wok and toss. When hot, stir in seasoning sauce and stir until sauce thickens (it’s a good idea to whisk the sauce in the cup just before you hurl it into the wok). Turn onto a platter and drizzle sesame oil over the top. The sugar in the marinade and seasoning sauce acts as a floor enhancer rather than a sweetener.
Ma Po
1/2 c Vegetable broth
1/3 c Hoisin sauce
1 tb Rice wine/dry sherry
1/3 c Ketchup
1/2 ts Hot sauce
1 tb Sesame oil
1 tb Vegetable oil
3 ea Garlic cloves, minced
1 lb Firm tofu, cut to 1/2″ cubes
2 c Mung bean sprouts
1 tb Cornstarch mixed with 2
– tablespoons water 2 ea Green onions, slivered
In a small bowl, combine broth, hoisin sauce, rice wine or sherry, ketchup & hot sauce. Set aside. Place a wok over high heat, when hot, add vegetable oil. Add garlic & stir for 5 seconds. Add tofu & stir fry for 2 minutes. Stir in reserved sauce & cook 1 minute. Add bean sprouts & cook another minute. Add dissolved cornstarch & stir till sauce thickens. Serve over noodles tossed in sesame oil or over steamed rice.. Garnish with onions.