Szechuan Mushroom Stir Fry Recipes

STIR-FRIED SZECHUAN GREEN BEANS & SHIITAKE MUSHROOMS

Steps:

• In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and mustard together. Set aside.
• Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until very hot and shimmering. Add the beans and cook, stirring frequently, until tender, puckered and browned, about 7-10 minutes (cooking time will depend on the size of the beans). Transfer beans to large plate.
• Add 1 teaspoon oil to pan. Add shiitake mushrooms and cook, stirring occasionally, for 3-4 minutes until slightly browned. Reduce heat to medium, then add the garlic and ginger and cook, stirring constantly, until fragrant, about 20 seconds. Return the beans to the pan and add the sauce. Toss and cook until the sauce is slightly thickened and the vegetables are evenly coated, about 10 seconds. Transfer to serving dish and serve immediately.
• Note: This recipe works best with thinner green beans (but not the super thin French haricots verts). If your beans seem really long, thick or a bit tough, cut them in half so they cook evenly (there may be just a few in the bunch that you need to cut). Also, be sure beans are dry, otherwise oil will splatter.

SZECHUAN MUSHROOM STIR-FRY WITH STEAMED RICE

Steps:

• Coat the sliced portabella mushrooms with the cumin and black pepper, mixing well.
• Cut the green beans unto 2-inch sections. Blanch in boiling water for 2 minutes; drain, shock in iced water and reserve.
• Gather all of the ingredients in small bowls and stack, top to bottom, in the following sequence: oil, mushrooms, ginger, garlic and chiles together, scallion, green beans and all the liquid ingredients combined.
• Heat a wok until very hot and add the peanut oil, swirling to coat the interior of surface of the wok.
• Push the mushroom up the wall of the wok and add the entire bowl of ginger, garlic and whole chiles.
• Add the scallions and fry another 10 seconds, stirring to combine.
• Add the green beans and toss to combine.
• Add the sauce mixture all at once and remove the wok from the heat. Toss and stir all of the ingredients to combine. Return the wok to the heat to reduce the sauce if it does not form a slightly thickened glaze. Plate and serve with steamed rice.
• Place the rice grains in a large bowl and run cool water to rinse off the excess starch. Drain the water and place the washed rice in a pot with a lid.
• Add 5 cups of water and turn the heat to high. When the water come to a simmer, reduce the heat and cover with the lid. Allow the rice to cook for 15 minutes.
• Turn the heat off and allow the pot to stand for an additional five minutes to help steam the rice. Fluff with fork and serve.

SZECHUAN STEAK AND MUSHROOM STIR-FRY

Steps:

• While beef is still partially frozen, trim away excess fat and slice thinly.
• Whisk together marinade and pour over beef in a ziplock bag; refrigerate several hours or overnight.
• Whisk together sauce in a small bowl and keep nearby.
• Heat oil in a wok over high heat, stir-fry beef with marinade, mushrooms and onions until cooked through.
• Add sauce to wok, and cook, stirring, until sauce thickens.
• Serve stir-fry with steamed rice if desired.

SPICY SZECHUAN STIR-FRY

Steps:

• Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.