Thursday, September 8, 2011

Szechwan Stir Fry

Szechwan Stir Fry

This was a new recipe for us tonight. It tasted very authentic and the spice combination was very different and delicious. Also a great way to eat tons of veggies! Enjoy! Pam
Yield 4 servings

2 hamburger patties
2 teaspoons cornstarch
1 T. soy sauce or Bragg's Amino liquid
3 T. Bragg's Amino Liquid
1/2 teaspoon Chinese five-spice powder (recipe below)
1/2 cup water
2 tablespoons canola oil, divided
1 cup sliced fresh carrots
1 medium green or red pepper, julienned
1 cup sliced celery
2 cups chopped red cabbage
1 cup chopped onions
6 cups torn fresh spinach
Hot cooked rice

Chinese 5 Spice Powder Recipe

1 tsp. ground Szechwan pepper
1 tsp. ground star anise or plain anise
1-1/4 tsp. ground fennel seeds
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground white pepper


Cook meat in 3 T. soy sauce or Bragg's liquid. Remove from pan.
In 1 T. oil, stir fry vegetables until crisp-tender.
In a bowl, combine the cornstarch, bouillon, five-spice powder and water until smooth; set aside. .
Add mixture to vegetables and cook and stir for 2 minutes. Add spinach and beef; cook and stir until spinach is wilted and beef is heated through. Serve over rice if desired.

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