Schezuan Stir Fry
|1 lb of boneless beef, chicken or pork|
|1 bell pepper, seeded and cut into strips|
|1 cup of bamboo shoots|
|1 cup of green beans, halved|
|1 carrot, peeled and cut into julienne(match sticks)|
|1 large rib of celery, cut into julienne|
|2 cloves of garlic, sliced|
|2 tsp fresh ginger, diced|
|1 tbs of Schezuan peppercorns|
|1 onion, cut into half moon slices|
|1 cup bean sprouts|
|1/4 cup soy sauce|
|2 tbs sesame oil|
|1 cup snow peas|
|15 small red dried chilies|
Schezuan cooking is the spiciest cuisine in China. This version has not been dulled down for American tastes. It is super spicy. You may add or subtract vegetables as you wish to adapt to your own liking.
- Cut the meat into 2 inch long strips.
- In a large bowl mix the soy sauce, sesame oil, rice wine.
- Add meat to sauce and let marinate for several hours.
- Meanwhile chop vegetables and set aside.
- Heat a wok or large saute pan, using high heat.
- Remove meat from marinade and coat in in corn starch. Remove excess. reserve the marinade.
- Add canola oil to the wok, then the meat. Stir fry for several minutes until meat is browned.
- Add the chilies and Schezuan pepper and stir fry for another 1 minute.
- Add the vegetables and stir fry for another minute.
- Add the reserved marinade and let reduce for several minutes.
- Serve over rice.