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Stir fried Sichuan chicken and beansprouts recipe

Stir fried Sichuan chicken and beansprouts recipe

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  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken stir fry
  • Chinese chicken stir fry

This spicy chicken, green chilli and beansprout stir fry is very popular in Sichuan (or Szechuan) restaurants. It is delicious and simple to make at home.

1 person made this

IngredientsServes: 1

  • 250g chicken breast, finely diced
  • 1 teaspoon Shaoxing wine or mirin
  • 1 teaspoon cornflour
  • 3 or 4 tablespoons oil for frying
  • 75g beansprouts
  • 2 green chilli peppers, diced
  • 2 teaspoons Sichuan hot chilli bean paste
  • 1/4 teaspoon sugar

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Mix diced chicken, Shaoxing wine cornflour together in a bowl; set aside to marinate for at least 20 minutes. If you are marinating for longer; store chicken in fridge.
  2. Heat oil in a wok over medium heat. Add the chicken and stir well to cook on all sides. Add bean paste and stir well for a minute or so. Add chilli peppers and sugar; stir in beansprouts. Increase heat to high; cook and stir until sauce has thickened.

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Weeknight Pork and Bean Sprouts Stir-Fry Recipe

When I'm hunting for a quick weeknight recipe, it helps when a cookbook author drops a few hints. And nothing quite cuts to the chase like just declaring it the perfect weeknight meal in the recipe title.

Luckily, that's exactly what Jeffrey Alford and Naomi Duguid do for this recipe from Beyond the Great Wall. It's definitely easy. Only eight ingredients, and from the moment you start chopping to the point where the food comes out of the wok, the dish is done in 15 to 20 minutes. Plus it comes out fragrant from garlic and ginger and just a little spicy from the red chiles.

As for the pork, it may get mentioned first in the recipe title, but bean sprouts make up the bulk of the dish. A 1/2 pound is called for, which will initially seem like way more bean sprouts than could possibly be necessary, especially since, unlike spinach, you can't expect them to completely wilt down.

Fortunately, this is a good thing. After cooking, they still retain their crunchiness, while also picking up a slightly smoky character from the high heat.

Soy Sauce Pan Fried Noodles (Cantonese Chow Mein)

Soy sauce pan – fried noodles or soy sauce chow mein is a famous Cantonese chow mein dish, enjoying a high popularity especially for breakfast time inside China.

Well, this is one of my favorite Cantonese dishes in addition to shrimp dumpling, char Sui bao etc. In Chinese languages, this chow mein recipe is named as “豉油王炒麵”, which literally means pan-fried noodles with premium soy sauces. Usually Hong Kong style thin noodles are called as the main ingredient. And premium soy sauces are responsible for all flavors. If you love this kind of fried noodles, try beef chow fun, which rice noodles are called instead of egg noodles.

Cantonese chow mein is slightly different from regular chow mein. The crucial step for successful Cantonese chow mein is to fry the noodles firstly in wok until slightly crispy and dry. This helps to remove extra water and make the noodles dry and aromatic (干香).

Cook’s Note

Choose the right type of noodles. For common Chinese chow mein, they are two large groups, the first one is egg noodles (commonly used in Northern China and work perfectly with sauces). And the second is Cantonese Chow Mein, which is much drier and thinner, working best with crisper chow mein.

Cook the noodles shorter than the instruction listed on the bag. Depending on the size of the noodles you are using. If you using Cantonese style chow mein, cook the noodles for 1 minute and separate the noodle thread during boiling process. Or you can simple soak the noodles with hot boiling water for several minutes.

When cook the noodles in wok, use middle or middle to slow fire to avoid sticky.

When frying the onions, use high fire so there is only aroma but no water released. But slow down the fire as long as the sauce is added to avoid sticking.

I highly recommend adding salt at the very last if necessary , since different brands of soy sauce present different salty level. More importantly, all of the ingredients need lower sodium flavoring to keep the original faint sweetness and aroma. So I did not mix salt in the stir fry sauce and found out the noodles taste just fine for me. If you pursue a slightly stronger flavor or your soy sauce is low sodium, sprinkle a very tiny pinch of salt.

This is a very basic version and we can make delicious soy sauce fried noodles with the minimum and common ingredients. This basic version is also vegan friendly. In addition, oyster sauce or fish sauce can be good seasonings and you can also add chicken, beef, or other protein as raw ingredients to rich the dish.

Moo Goo Gai Pan

Another popular Chinese restaurant dish, moo goo gai pan is fantastic when made from scratch at home. It's a great chicken and mushroom dish that relies on common ingredients found in Chinese cuisine.

For this recipe, you'll marinade the chicken in a soy and rice wine mix. Pick up some whole mushrooms, ginger, clove, bamboo shoots, and water chestnuts. The sauce has a chicken stock and oyster sauce base.

Cooking notes

1. How to make extra tender chicken

Despite the legend, I personally think the reason that Chinese people use a baton to shred the chicken is because they hadn’t yet started using forks. The legend also says the chicken-beating process creates extra tender meat. I think the real trick here is to not overcook the chicken. I’ve tried beating the chicken with a rolling pin before shredding. It does make the shredding faster but it also makes your kitchen counter a bit messy. I’ll leave it to your judgement to decide whether to beat the chicken or not before shredding.

Now here is the real trick. Even though the traditional approach is to boil the chicken in an aromatics-infused broth, I found that steaming the chicken creates a better result.

Simply chop up some green onions and make a bed of them on a plate, place the chicken breast on top, and sprinkle with salt. Set up your steamer, place the plate into it, and cook for 20 minutes for small pieces of chicken, or about 30 minutes for larger pieces. Compared to the boiling method, the steaming method seasons the chicken better without letting the delicious juice get lost in water.

2. Addictive sauce

It’s hard to believe you can make an addictive sauce so easily. OK, the ingredient list is not super short, but all you need to do is grate some ginger and garlic using your lemon zester and stir a few sauces together. It creates a perfectly balanced sauce that is spicy, savory, tangy, and sweet, with the numbing aroma of the Sichuan peppercorns.

I highly recommend you grind the Sichuan peppercorns from whole pods. NEVER buy the Sichuan peppercorn powder from the Asian market. It is not fresh and doesn’t even taste close to the real thing. To source premium quality Sichuan peppercorns, get The Mala Market brand online. The fastest way to grind them is to use a coffee grinder (you’ll want to wipe the grinder clean with a wet paper towel once finished, so your next cup of coffee won’t numb your entire mouth). Once you grind the Sichuan peppercorns, store the powder in an airtight container in the fridge and use within a month.

3. Homemade chili oil

I would say this is the most important part of the dish. If you’ve never made chili oil before and are intimidated by the process, check out my homemade chili oil recipe. It takes 5 minutes to put together and it will make all your Sichuan cooking (or Chinese cooking in general) better.

A word on the amount of chili oil used in this recipe: if you want to recreate the authentic Sichuan experience, you need to use a LOT of chili oil. By a lot, I mean, the plate of chicken should be half-covered in oil (using anywhere between 1/4 to 1/3 cup of chili oil). I know it’s not the healthiest dish, but you’d be surprised how great it tastes if you pour on the extra chili oil. Of course, you won’t consume all the oil and there’ll be plenty left once you finish eating the chicken. The idea is to have a stunning presentation. Plus, each piece of chicken you pick up will be coated with sauce and chili oil, which delivers the extra fragrance.

If you want to keep the dish healthier, feel free to reduce the amount of chili oil. The result will still be very delicious.

4. Best party food

Growing up in China, bang bang chicken was always a humble appetizer to me. The dish you order in a restaurant so you have something to snack on before the main dishes arrive.

I changed my mind after I served it a few times in the US. One friend raved about it and another is serving it at her Super Bowl party next year. It occured to me, why not serve bang bang chicken at a party? You can make it ahead and store it in the fridge. The chicken will taste even better the next day, after it soaks in the sauce. It might be different from your regular party food, but I think it’s stunning looking. Don’t you?

This vegetable has many health benefits with lots of nutrients such as vitamins and minerals.

It is cholesterol free and good for you.

It is commonly used in Asian recipes, for examples: noodles, stir-fries and vegetarian dishes.

The crunchy texture and refreshing, clean good taste are pleasing.

Can I freeze szechuan chicken?

Yes, you can freeze this dish. In fact, there are only 2 of us at home now, and I normally make a double batch and freeze half for another meal.

Just allow the dish to cool completely, then pack into rigid containers, label and freeze for up to 3 months.

  • Allow the szechuan chicken to defrost in the refrigerator then tip the contents into a large frying pan and heat gently until piping hot.
  • If you prefer, you can defrost the dish in the microwave, the reheat on full power for approximately 3 minutes (the timing will depend on the wattage of your microwave and the amount of food that you are reheating).
  • Finally, you could just tip the frozen chicken into a large saucepan, cover with a lid and leave over a LOW heat until the dish has defrosted. Then turn up the heat and bring to the boil.

Stir Fried HK Noodles with XO Sauce 港式XO酱炒面

I was contemplating on a trip to HK recently, yes you heard it right, HK again ! LOL. And so coincidentally when I spotted these HK noodles going on sale at NTUC, it somehow seems to be calling out to me.

So over the weekend, I decided to stir fried these noodles with XO sauce. If I am not wrong, XO sauce seems to originate from HK too, so that makes it all the more complementary for these noodles all together.

There isn’t many variations of local stir fried noodles, and so this is indeed one of my favourite kind of noodles. Whenever we dine at Crystal Jade or Canton Paradise, this is liked one of the must-order dish without fail.

Amazingly, it is not that difficult to beef up. I love the qq and tender texture of the noodles after stir fried and a good oyster and XO sauce provides for that savouriness of the dish. I added some sliced pork for the extra meaty stuff and compiled with some greens to balance up the dish. Oh yes, beansprouts is a must must for this dish. The crunchiness of the sprouts will blend well with the noodles and the dish taste absolutely delicious when they are eaten together.

So here’s to sharing this fuss free and really economical noodles which costs only a small fraction of the price as compared to enjoying this dish at a restaurant yet sharing the same taste !! LOL.

Chicken Noodle Salad- Sichuan Liang Mian

This is the most popular Sichuan style cold noodle salad recipe. It is served as a famous traditional Sichuan snack. If you ever visit Sichuan province, you may see there are lots of street vendors selling traditional Sichuan cold noodles, some of them are vegan and this version is with shredded chicken.

In hot summer days, we all love different types of cold Chinese noodle salads including sesame cold noodle, Liang fen noodles, green bean noodles and this yummy shredded chicken cold noodle salad. Back to the school time, in the hot summer days, we ate congee instead of steamed rice. My mom made cold noodles salad as a supplement.

The noodles used in Sichuan province is named as water noodles which is a type of fresh noodles with soda and has slightly yellow color. If you cannot find this type of noodle, you can replace them with fresh noodles. Thinner ones are better. Besides, the traditional recipe calls for rapeseed oil which has a darker color, it is relatively hard to find now.But you can replace it with normal rapeseed oil or sesame oil.

In a large pot, put chicken meat, 2 slices of ginger, whole Sichuan peppercorn s and 1 spring onion in. Bring the content to a boiling and then keep cooking for 5 minutes. Cover the lid and set aside for another 10 minutes until the chicken meat is totally cooked. Soak in cold water and shred with hand. There is another shredded chicken recipe: bon bon chicken.

Fried soy bean is another important ingredient. Although Sichuan province locates in the west part of china, there are many great noodle recipes for example Dan Dan noodles and the famous soy bean noodles. Besides fried soy beans are called in hot and sour potatoes noodles.Frying the soy beans is similar with frying peanuts. But the soy beans needs to be soaked around 4 hours with cold water or 30 minutes with hot water. Put the soy beans in when the oil is still cool can help to avoid over frying.

Add red chili powder, Sichuan peppercorn powder, ginger slice, star anise and roasted sesame seeds in a small bowl. Heat around 3 tablespoons of vegetable cooking oil in pan with 2 slices of ginger and 1 star anise until there are waves on the surface. Discard ginger and star anise. Pour the hot oil to the bowl with spicy powders.

Cook noodles in boiling water for around 4 minutes. Transfer out. Spread and cool down with an electric fan or cold water. And then mix with sesame oil.

The common side ingredients for this salad are shredded cucumber and bean sprouts you can pick one or use both. I use shredded cucumber in this recipe.

What to serve with Mie Goreng

There’s a decent amount of vegetables in this, so I think it’s ok to serve as a meal without a side of vegetables. But if you do want to add something to the menu, try one of these – they are refreshing sides so will be a nice contrast to the strong flavour in this noodle dish.

This recipe serves 2 to 3 people which I know is an odd number. But it’s one of those dishes that’s hard to make in big batches because you need to toss enthusiastically to mix everything up and get things browning and caramelising

So even with a large wok or skillet, there’s only so much you can make in one go.

Enjoy! – Nagi x

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