Monday, April 19, 2010

2 Recipe #97: Szechuan Stir-Fry

Pin It
Print


Szechuan Stir-Fry

Ginger Garlic Paste Ingredients:
1/2 Tbsp. ginger (about 1" piece of ginger)
2 Tbsp. garlic (about 3 large garlic cloves, peeled & chopped)
1/2 tsp. salt
1 Tbsp. sesame seed oil

Stir-Fry Ingredients:
1 Tbsp. sesame seed oil
3 Tbsp. shallot, chopped (about 1 large shallot)
1/2 Tbsp. rice wine vinegar
1/2 Tbsp. soy sauce
1/8 tsp. red chili pepper flakes
1/2 tsp. five spice powder (Please see this link for recipe.)
1/2 c. baby carrots, sliced crosswise into small rounds
1 1/4 c. (green or yellow) string beans, snapped & chopped into 1" pieces
1 c. zucchini, diced (about 1 small zucchini)
1/4 c. unsalted dry-roasted peanuts
1 c. silken tofu

Raw Ingredients:
1 c. cucumber, diced (about 1/2 medium-sized cucumber)
1 tsp. sesame seeds
2 Tbsp. fresh cilantro, finely chopped

Directions: Pour the ingredients for the ginger garlic paste into a food processor & pulse until ingredients combine to form a smooth paste. (If you don't have a food processor, a mortar & pestle will also work; it just takes a little bit more muscle power. ;) )  Set aside. Next, in a large wok, saute shallot in 1/2 Tbsp. sesame oil on low heat until soft. Stir in rice wine vinegar, soy sauce, red chili pepper flakes, five spice powder, & ginger garlic paste, and then add carrots. Cook for 5 minutes, then add string beans, & cook for another few minutes. Next, add zucchini & peanuts and continue to cook until vegetables have softened slightly but are still firm to the touch. (Vegetables should still retain their crunch, with a consistency similar to that of lightly steamed vegetables.) Remove from heat. Using a slotted serving spoon, transfer contents to a large serving bowl.  Next, using the same wok, saute tofu in the remaining 1/2 Tbsp. sesame seed oil, and cook for a few minutes on each side until golden brown. Remove from heat, and transfer contents to the large serving bowl. Add cucumber & cilantro, & gently toss ingredients. Divide into two equal portions, and place onto plates (or into bowls). Sprinkle with sesame seeds and serve.

Serving Suggestions: Serve stir-fry over soba (or chow mein) noodles or with jasmine rice. Also, if you prefer, chicken &/or beef can be substituted for the tofu, or added to it; if you are going to add a mixture of these protein sources, I would recommend using less tofu to accommodate for the other ingredients, so that the portions are appropriately allocated.  For a serving size guideline, I'd recommend about 4 oz. of protein per person. (That'd approximately be the size of a deck of cards.)

Yield: 2 servings.

2 comments:

Foodessa said...

Szechuan is one of my favorite Asian cuisines...2nd to Sushi.
Always looking for new ways to incorporate tofu in my dishes.
Thanks for sharing,
Claudia

Cyberpenguin said...

You're welcome, Claudia! Hope you enjoy the recipe and let me know if you have any questions.
Cheers,
-C

Post a Comment

I may or may not know you, but love reading your comments!

Have you tried this recipe? If so, please leave a comment or post your reaction to let me know what you think.

If you like this post, then please consider subscribing to my RSS feed. You can also subscribe by email and have new posts sent directly to your inbox.

Related Posts Plugin for WordPress, Blogger...