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dirtydog

dirtydog

dirtydog

Szechuan, also spelled Sichuan is a province in China famous for its delicious spicy dishes. What make these dishes so spicy are the Szechuan peppercorns which are similar to white pepper, except that they bring on a numbing sensation as well as being spicy. These peppercorns were once banned in the U.S., but are now quite readily available. They can also be substituted with either white pepper or red crushed pepper, as in the recipe below.

The spiciness in this recipe along with the tenderness of the pork combines to create a wonderfully flavored and textured meal! If you enjoy spicy hot dishes, feel free to add additional red pepper, or even a pinch of white pepper to this recipe. Try this dish and let me know what you think in the Chinese food forum. Enjoy!

2 lbs of lean pork

Marinade:
½ tsp salt
1½ tbsp sherry
1 ½ tbsp cornstarch
1 tbsp oil

1 tsp salt
3 tbsp peanut oil
5 oz match stick carrots
1 tbsp stir fry oil
1 tsp sesame oil
½ tsp ground ginger
3 tbsp soy
1 tsp crushed red pepper, or Szechuan peppercorns if you love spice
1 tsp sugar
½ c chicken broth
2 tsp cornstarch

1. Remove all the fat from the pork and cut the meat into thin skinny strips about an inch to an inch and a half long. Place these strips in a container with a tight lid and add the marinade in the following steps.
2. First add the salt by sprinkling it sparsely so that it hits each piece of meat. Next add the sherry and stir. Then sprinkle on the cornstarch coating each piece.
3. Finally add the oil and stir to coat all of the meat. Let the meat marinate at room temperature for 30 minutes.
4. While the meat marinates, mix the carrots with the stir fry oil and microwave them for 2 minutes. Then set them aside.
5. Once the meat has marinated, bring a pot of water with the salt and 1 tablespoon of the peanut oil to boil.
6. Once the water boils, add the meat and let it boil for 1 minute. Then remove it with a slotted spoon and set it aside.
7. In a non stick pot or wok, heat the remaining 2 tablespoons of peanut oil on high, add the carrots and stir fry them for 1 minute.
8. Add the pork, sesame oil, ginger, soy and red pepper and stir fry for another minute.
9. Add the sugar and chicken broth and bring to a boil. Mix the cornstarch with just a little water to dissolve, and then add this mixture to the stir fry and stir until thick.
10. Sever with white or fried rice. Makes 2 generous servings.

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dirtydog

Ingredients:

• Jiaozi dough:
• 3 cups all-purpose flour
• up to 1 1/4 cups cold water
• 1/4 teaspoon salt
• Filling:
• 1 cup ground pork or beef
• 1 TB soy sauce
• 1 teaspoon salt
• 1 TB Chinese rice wine or dry sherry
• 1/4 teaspoon freshly ground white pepper, or to taste
• 3 TB sesame oil
• 1/2 green onion, finely minced
• 1 1/2 cups finely shredded Napa cabbage
• 4 tablespoons shredded bamboo shoots
• 2 slices fresh ginger, finely minced
• 1 clove garlic, peeled and finely minced

Preparation:

Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is ncessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.

While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.

To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.

Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.

To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.

Skettios

That looks great. I'm going to go see if I can whip up a batch of those Jiaozi tonight. Been getting bored of spaghetti.

Skettios

I went shopping for this stuff last night. There were a few things I couldn't find.

I had no idea what bamboo shoots look like. I know what bamboo likes like growing in a field, and what the shoots look like when they end up on my plate, but the intermediary step confused me. Any ideas on that?

Also I didn't see Sichuan pepper. They had a lot of different kinds, but I wasn't sure I got Sichuan.

Finally, I was trying to make Hot and Sour Soup to go with my Jiaozi and I wasn't sure what Dried Lily buds were, does anyone know if those are really that common in chinese cooking?

Thanks for the recipes and the help.

dirtydog

boatboy

Fuck me, I need to get some glasses when I get up there next week.

Looked at the title and saw "Chinese Children in Garlic Sauce Recipe"

dirtydog

^You need an American ip to be able to view those recipes

dirtydog

pekerwud

i made these tonight except that i bbq'd them. very tasty thank you dd.

dirtydog

dirtydog

1/2 lb ground chuck beef cooked
1 onion sliced
1 bell pepper sliced
1 cup chopped carrots
1 cup sweet peas drained
1 pound cooked spaghetti noodles
2 tables cooking oil
salt
pepper


Sauce recipe:
4 tsp cornstarch
4 tablespoons plum sauce
8 tablespoons soy sauce
1 tsp to 1 tablespoon rice vinegar
1/4 c brown sugar
1 t garlic salt
1 1/2 cups to 2 cups water (you can use water from pasta)

dirtydog

dirtydog

dirtydog

This variation of sweet and sour pork uses a combination of sweet and sour fruits in the sauce.

It is important to set the sauce to the side for at least 1 hour after boiling with corn starch!
This will allow the ginger and other flavors of the sauce to thicken an permeate throughout.

Cut thin pieces of pork tenderloin into 1 x 1/2 in strips.
Add to egg wash and dredge in flour mixture.
Double dip in egg wash and cover thoroughly in a 1/2 & 1/2 mixture of regular bread crumbs and corn meal.
Deep fry until golden brown, season with kosher salt. Bring sauce back to a boil and stir into fried pork bites.
Add chunks of pineapple, stir and serve!