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Szechuan Beef 🔥

Szechuan Beef 🔥

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Yield: 4 Servings

Sue & Gambo


Beef & marinade:

  • ½lb sliced beef, tenderloin or sirloin
  • ½tsp salt
  • 1tsp sesame seed oil
  • 1pinch of white pepper
  • 1egg white
  • 3TBS corn starch
  • 4TBS oil

Stir-fry:

  • 1tsp minced ginger
  • 1tsp minced garlic
  • ¾cup onions
  • ½cup carrots
  • ¾cup green peppers
  • 1cup celery
  • 1cup mushrooms
  • 4-8Szechuan peppers
  • 1TBS Shaoxing wine
  • 1cup water + 2 TBS water
  • 1TBS oyster sauce
  • ½tsp hot pepper sauce
  • 1heaping tsp sugar
  • 1tsp dark soy sauce


Marinating the beef:

In a bowl, mix the beef, salt, sesame seed oil, white pepper, egg white, 2 TBS of corn starch and 1 TBS of oil.

Stir fry:

Heat 2 TBS of oil in a wok and add the Szechuan peppers. Stir fry for 30 seconds and add the beef and stir frying until the beef is golden-brown.

Set the beef and Szechuan peppers aside to drain.

In a wok add 1 TBS of oil, minced ginger, minced garlic and stir-fry for few seconds.

Next add all the vegetables and stir fry for a minute. Add Shaoxing wine and a cup of water, enough to just cover the vegetables. Cover and cook for 1 minute.

To make the sauce add 1 TBS oyster sauce, ½ – 1 tsp hot pepper sauce, and a heaping tsp of sugar.

Return the cooked beef and 1 tsp dark soy sauce to add color.

To thicken the sauce, whisk together 1 TBS of cornstarch and 2 TBS of water in a bowl and slowly add to your stir-fry until it’s the right thickness.

Pork and Celery Stir-Fry

Pork and Celery Stir-Fry

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Yield: 4

Sue & Gambo

I like celery in stir fry’s!

Marinade & pork:

  • lb pork cutlets, cut into 2-in strips
  • pinch of salt
  • pinch of white pepper
  • 1egg
  • 1TBS canola oil
  • 2-3TBS corn starch

For the stir-fry:

  • 4-5medium ribs celery, sliced into batons (approx. 4 cups)
  • 1heaping tsp garlic, minced
  • 1heaping tsp ginger, minced
  • 1carrot, cut into battonetes
  • 3green onions, cut into 2-inch lengths
  • 4TBS Shaoxing rice wine
  • 1TBS sesame oil
  • pinch white pepper
  • ½TBS soy sauce
  • 2TBS oyster sauce
  • cilantro sprigs


Pork:
Slice pork into thin ¼-inch strips, then cut strips into ¼-inch batons. Place in bowl. Season with salt and pepper. Mix.
Add in egg and mix.
Add 2 TBS corn starch and mix to coat. Add more if needed to coat.
Add about ½ TBS oil and mix.
Heat pan and add enough oil to cover bottom of pan.
Add pork and stir fry, stirring to separate so they aren’t stuck together. Remove to bowl.
Add another TBS oil, ginger and garlic, green onion and carrot. Add celery and stir to combine.
Add 4 TBS Shaoxing wine, 1 TBS sesame oil and a small pinch of white pepper. Mix and add ½ TBS soy sauce and 2 TBS oyster sauce. Mix.
Add cooked pork. Mix well. Mix in some cilantro sprigs and serve.

Szechuan Chicken

Szechuan Chicken

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Yield: 2 Servings

Scott Nowell

Maybe not authentic, but it varies so much it’s impossible to know what is.

Chicken

  • 2oz boneless skinless chicken breasts

Vegetables:

  • ½onion, chopped 1-inch pieces
  • ½lb button mushrooms, sliced
  • ¼cup carrot, sliced ⅛-inch-thick on diagonal or matchsticks
  • 1zucchini, quartered and sliced ½ inch thick
  • ½cup celery sliced diagonally lengthwise to match sticks
  • ½cup bamboo shoots sliced to match sticks (optional)
  • ½cup water chestnuts, sliced (optional)
  • 2cloves garlic, minced
  • equal amount of ginger minced
  • 4-8dried Szechuan peppers
  • 1TBS vegetable oil

Sauce

  • 1cup chicken stock
  • 1TBS corn starch
  • 2tsp soy sauce
  • ¼cup Hoisin sauce

Velvet the Chicken:

Slice breasts in half or thirds, length wise to make thin cutlets. Slice cutlets on diagonal into ⅛ to ¼ inch thick slices. In a bowl add sliced chicken, salt, egg white, white pepper, sesame seed oil, 1½ TBS of corn starch and 1 TBS of oil. Mix everything together well. Marinate for 15 minutes.

Premix sauce:

In a small bowl, mix 1 TBS corn starch into 1 cup chicken stock with 2 tsp soy sauce and ¼ cup hoisin sauce. Whisk to combine. Set aside.

Stir fry:

Heat 2 tsp oil in wok until starting to smoke. Add garlic and ginger, cook for 15 seconds and add the chicken. Stir fry until cooked through. Remove to bowl.

Heat 2 tsp oil in wok and add Szechuan peppers. Stir fry 30 seconds. Add vegetables and stir fry for 2-3 minutes until starting to soften. Remove to bowl with chicken.

Sauce & finish:

Add premix sauce into wok, stir and bring to a boil and cook until thickened.

Return chicken and vegetables to wok and mix with sauce until heated through and sauce boils.

Adjust seasoning with additional soy, hoisin as needed.

Remove from heat, serve.

Chicken & Vegetables with White Sauce

Chicken & Vegetables with White Sauce

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Yield: 4 Servings

Adapted from Fortunecooking

A very simple clean tasting stir fry made with vegetables and left-over chicken. Your choice of vegetables. I usually use broccoli, snow peas, mushrooms, carrots, celery and sometimes water chestnuts.

My white sauce was not as white as the original. It is fixed now. 😊 😊

  • 2cups total:
  • broccoli florets
  • pea pods
  • button mushrooms, sliced or quartered
  • carrots, sliced thin on a diagonal
  • celery, sliced thin on a diagonal
  • sliced water chestnuts
  • chicken, cooked and sliced 
  • 1heaping tsp garlic, minced
  • 1heaping tsp ginger, minced
  • 2cups water or stock
  • salt & pepper
  • 1TBS cornstarch mixed with 1 TBS water for slurry
  • 1sesame oil to taste (optional)


Blanch vegetables:

Bring 2 cups of stock or water to a boil in a wok or pan.

Add the 2 cups vegetables and chicken and cook for about 1½ minutes.

Reserve some of the vegetable cooking water and set aside.

Season with salt and pepper. Taste and adjust seasoning. 

Chicken & sauce:

Add ginger and garlic and cook for 30 seconds. 

Add slurry and stir to thicken.

If desired, add sesame oil to taste.

Serve.

Chicken, Pot Pie All-Crust

Chicken, Pot Pie All-Crust

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Yield: 4 Servings

Adapted from: Food Network

If your favorite part of the chicken pot pie is the crust, we’ve got you covered. This creamy version is topped with acres of light and flaky pastry and takes less than a half hour of hands-on time, making it easy enough for a weeknight and fun enough for a crowd.

  • Nonstick cooking spray, for the pan
  • 3TBS unsalted butter
  • 2tsp fresh thyme leaves, chopped
  • ⅓cup AP flour, plus more for dusting
  • 3cups low-sodium chicken broth
  • Kosher salt and freshly ground black pepper
  • 1rotisserie chicken, skin discarded, and meat shredded (about 3 cups)
  • 114-oz bag frozen pearl onions, thawed
  • 2large carrots, sliced into thin half-moons
  • 2stalks celery, finely diced
  • 217.3-oz packages puff pastry (4 sheets)
  • 1large egg, beaten with a splash of water

Preheat the oven to 400°F. Line and spray a half-sheet pan with cooking spray or coat lightly with vegetable oil.

Melt the butter with the thyme in a small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute.

Pour in the chicken broth, whisking constantly until smooth. Stir in 2 tsp salt and a few grinds of black pepper and bring to a boil.

Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes.

Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine, set aside.

Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets.

Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling crosswise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden-brown, 35 to 40 minutes.

Let sit 5 to 10 minutes and serve.

Chicken Chop Suey 😐

Chicken Chop Suey 😐

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Yield: 4 Servings

TheWoksOfLife

Chop Suey (杂碎, zásuì in Mandarin) refers to “odds and ends” or miscellaneous leftovers. It’s a dish combining all those odds and ends into a stir-fry of meat and vegetables, coated in a tasty sauce.
Notes: Sadly, not thrilled with this. Gayle thought it has a funky taste, probably from the Sesame Oil.

For the chicken & marinade:

  • 12oz boneless skinless chicken breast (sliced into ¼” thick slices)
  • 3TBS water
  • 1TBS oyster sauce
  • 1tsp Shaoxing wine (or dry sherry)
  • 1tsp vegetable oil
  • 2tsp cornstarch

For the sauce:

  • ½cup chicken stock
  • ¼tsp granulated sugar (or brown sugar)
  • 1½TBS soy sauce
  • 1tsp dark soy sauce
  • 1½TBS oyster sauce
  • ½tsp toasted sesame oil
  • ⅛tsp white pepper

For the rest of the dish:

  • 3TBS vegetable oil
  • 2cloves garlic (chopped)
  • 4mushrooms (white button or baby bella mushrooms, sliced)
  • ½small carrot (thinly sliced)
  • ⅔cup celery (thinly sliced)
  • 6oz bok choy, cut into ¾” x 2” pieces, (I usually skip this)
  • 1TBS Shaoxing wine
  • ¾cup mung bean sprouts (3 oz)
  • 1cup snow peas (3 oz)
  • 1½TBS corn starch (mixed with 2 TBS water)


Marinate chicken:

Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 tsp oil and 2 tsp cornstarch until the chicken is uniformly coated. Set it aside.

Premix sauce:

In a small bowl, mix all the sauce ingredients, and set aside.

Stir fry chicken:

Heat your wok over high heat until lightly smoking and pour 2 TBS vegetable oil around the perimeter. Spread the chicken in a single layer.

Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden-brown and opaque. Remove the chicken from the wok and set aside. (It should be about 80% cooked at this point.)

Turn heat back up to high and add an additional TBS of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir and spread the Shaoxing wine around the perimeter of the wok to deglaze it.

Make sauce:

Next, stir up your premixed chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.

Once the sauce begins to simmer, add in your bean sprouts, and snow peas. Also add the chicken back to the wok.

When the sauce gets to a strong simmer or boil, mix up your cornstarch slurry. Drizzle it into the sauce, stirring constantly, until it thickens to a consistency you like. Add more cornstarch slurry mix if you like the sauce thicker. Cook for another 10 seconds to ensure everything is coated with the sauce.

Serve immediately with steamed rice!

Sam’s Friend Kate’s Mom’s, Neighbor’s Holiday Stuffing

Sam’s Friend Kate’s Mom’s, Neighbor’s Holiday Stuffing

Comments 1 comment
Yield: 10 to 14 Servings
Vance Neighbor’s Holiday Stuffing

Divide in half unless you want enough for an army. I made a half batch and used one 12-oz bag of stuffing. Fills a 9 x 13 baking dish.

  • 2lb Jimmy Dean Sausage, special sage recipe
  • 8TBS butter (1 stick)
  • 8celery stalks, sliced
  • 1large onion, chopped
  • 2Granny Smith apples, peeled, cored and chopped
  • 2cans GOLDEN mushroom soup
  • 1soup can water
  • 38 oz bags seasoned Pepperidge Farm stuffing crumbs

Brown the sausage in a LARGE skillet, breaking it up as it browns.

Remove the sausage with a slotted spoon allowing the drippings to remain.

Add the butter to the pan and brown the vegetables and apples. When celery is transparent, but still crisp (8-10 minutes), return the sausage to the pan.

Add the soup plus the 1 soup can of water. Stir to mix. Sneak a bite.

Now add the crumbs a little at a time. You will probably only need 2½ bags of crumbs. (Sneak another bite).

Correct the seasoning. Allow stuffing to brown a bit while adding crumbs, stirring occasionally.

Put the stuffing in a pan you can bake it in; (eat the crumbs that spill), store in the fridge until 1 hour before dinner. Bake at 350°F for 45 minutes to an hour.

Chicken Chop Suey

Chicken Chop Suey

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Yield: 4 Servings
Adapted from Wolfe Pit

2019: I don’t think I’ve had chop suey since I was a kid.  It was time and the urge struck, so here it is.  Probably only vaguely resembles the La Choy version that came in a can, but that’s likely a good thing.  This was quite good.

Chicken & Marinade

  • 1lb cubed leftover rotisserie chicken
  • 1tsp Shaoxing Chinese wine or dry Sherry
  • 2tsp oyster sauce
  • 2tsp corn starch

Vegetables & sauce

  • 2TBS vegetable oil
  • 2tsp garlic, minced
  • 4celery stalks, sliced thin on sharp diagonal
  • ½bell pepper, sliced thin
  • 3-4scallions, sliced thin, white and green parts separately
  • 12snow peas, trimmed and cut in half on diagonal
  • ¼cup carrots, julienned
  • 8oz bean sprouts
  • ½tsp salt
  • ¼tsp white pepper
  • 1cup chicken broth
  • 2TBS oyster sauce

Slurry

  • 1TBS cornstarch
  • 1TBS water


Preparation:

This cooks fast so you need everything cut, measured and ready to cook before heating the wok or skillet.

Marinate chicken:

Combine chicken, wine, oyster sauce and cornstarch together, marinade for 15 minutes

Make Slurry:

Mix cornstarch and water to form slurry.

Stir Fry:

Heat a large skillet or wok over medium high heat. Add cooking oil and spread around.

Add chicken and garlic to wok. Stir fry for 1 minute.

Add the white section of the green onions, bell pepper, snow peas and carrots and stir fry for 2 minutes.

Add the bean sprouts, ¼ tsp white pepper, cup of chicken broth and 2 TBS oyster sauce and bring to a light boil.

Add cornstarch slurry, stir until thickened.

Top with green part of the scallions.

Serve with steamed rice and/or chow mein noodles.

Chicken Noodle Soup, Scrap (IP)

Chicken Noodle Soup, Scrap (IP)

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Yield: 6 Servings
Loosely adapted from jocooks.com

This tasty soup is made with scrap chicken and/or turkey bones, skins, etc. that you have saved in the freezer. This gets all of the flavor from the scraps and makes them easy to discard.

  • 2TBS olive oil
  • 1large onion chopped
  • 3 to 4medium carrots chopped
  • 3 to 4stalks celery chopped
  • 1tsp salt plus more to taste
  • ½tsp pepper or to taste
  • 1tsp thyme dry
  • 1tsp parsley dry
  • 1tsp oregano dry
  • 8cups water
  • 4lb chicken scraps, thawed if previously frozen
  • 1chicken breast
  • 2 to 3heaping tsp Better than Bouillon chicken
  • 6oz egg noodles uncooked, (about 2½ cups)
  • Special Equipment: Instant Pot, Soup Bag/Soup Sock, available at Amazon.


Set Instant Pot to the HIGH SAUTÉ setting.

Add the olive oil, onion, carrots and celery, Season with salt and pepper and sauté for 5 to 8 minutes until the onion softens and becomes translucent.

Season with salt and pepper, add the thyme, parsley, oregano and stir. Pour in half the water. Add the chicken scraps to a soup bag and place in Instant Pot . Add the chicken breast to the Instant Pot (not in the bag!). Add remaining water, but do not exceed the MAX FILL line.

Close the lid. Set the Instant Pot to MANUAL HIGH pressure for 20 minutes.

Once the Instant Pot cycle is complete, use a quick release. Carefully unlock and remove the lid from the instant pot.

Remove the chicken breast and set aside. Remove and discard the chicken scraps in the soup bag.

Dice or shred the chicken breast

Set the Instant Pot to the HIGH SAUTÉ setting again and return to a boil. Add the Better than Bouillon and mix. Check for seasoning and adjust.

Add the noodles to the soup and cook for 5 to 6 minutes uncovered, until the noodles are cooked al dente.

Turn off the Instant Pot. Add the shredded chicken back to the Instant Pot, taste and adjust seasoning.

Garnish with additional parsley if preferred.

Beef & Celery in Oyster Sauce

Beef & Celery in Oyster Sauce

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Yield: 2 to 3 Servings
Adapted from Happy Wok

Love tender-crisp cooked celery. Makes a great combination and alternative to beef with broccoli, etc. My last time making this I only had half a bunch of celery and no green onions. I add a julienned onion to round it out. An excellent dish.

Beef:

  • 1lb beef flank steak

Tenderize: (optional)

  • ¼tsp baking soda
  • 3TBS water

Marinade:

  • 1egg white
  • 1TBS light soy sauce
  • 1tsp Chinkiang black vinegar
  • 1pinch white pepper
  • ¼tsp salt
  • 1-2½TBS of corn starch
  • 1TBS of oil

Celery & Stir-fry:

  • 1lb celery, ½ inch diagonal slices
  • 6cups water
  • 1tsp salt
  • 2stalks green onion, chopped 1 inch lengths or 1 onion, julienned
  • 1tsp ginger, minced
  • 1tsp garlic, minced

Sauce:

  • ¼cup beef broth
  • 1tsp light soy sauce
  • 1TBS oyster sauce
  • 1tsp sesame oil
  • 1tsp sugar
  • 1tsp corn starch


Beef:

Note: Tenderize the beef with a Jaccard before slicing. (optional)

Slice the beef with the blade tilted 45 degrees to get a thin cut through the grain.

Tenderize: (optional)

Mix 1/4 tsp baking soda and 3TBS water in a small bowl. Add beef and let sit for at least 30 minutes.

Marinate the beef: Add egg white to a small bowl. Add soy sauce, vinegar and beat until foamy. Add meat and mix to coat. Add corn starch, mix. Add oil to meat and stir well. Marinate 15 to 30 minutes.

Drain to remove excess marinade.

Make the sauce: Mix all of the sauce ingredients in a small bowl and set aside.

Prepare celery: Bring 6 cups of water to a boil, add 1 tsp salt and celery and onion if using. Blanch 2 minutes, drain and set aside.

Stir Fry:  Add oil to wok. Add meat to wok, stir fry until light brown all over, 1 to 2 minutes. Remove meat fromwok, set aside.

Add green onion, garlic, ginger to wok. Stir fry until fragrant. Add additional oil if the wok is too dry.

Add celery and stir fry one minute. Return meat to wok. Stir fry 30 seconds. Add sauce and bring to boil. Stir until thickened. Taste and adjust seasoning. An extra tsp each of soy sauce and oyster sauce is always welcome.

Serve with steamed rice.