Spicy Szechuan Stir-Fry

By á-174942

Ingredients

• 1 tablespoon Szechuan peppercorns
• Salt to taste
• 1 pound boneless skinless chicken pounded thin, and cut into 1" thick strips
• 2 tablespoons canola oil
• 2 tablespoons minced ginger
• 1 tablespoon minced garlic
• 1 cup julienned onions
• 1 cup broccoli florets
• 1/4 cup julienned green peppers
• 1/4 cup julienned red peppers
• 1/4 cup julienned yellow peppers
• 1 cup sliced shiitake mushrooms
• 2 tablespoons thin soy sauce
• 1/4 cup dry sherry
• 1 tablespoon chile paste
• 1/4 cup scallions cut thinly on bias

Preparation

Step 1

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.

This recipe yields 4 servings.