When it comes to bold flavors, few cuisines can rival the spicy and numbing goodness of Szechuan cooking. Originating from China’s Sichuan province, this style of cooking has gained worldwide popularity for its distinctive use of chili peppers, Szechuan peppercorns, and fermented soybeans. Whether you’re a seasoned foodie or just looking to spice up your mealtime routine, these 18 recipes will take you on a culinary journey through the bold flavors of Szechuan cuisine.
From classic dishes like Mapo Tofu and Kung Pao Chicken to innovative twists on traditional favorites, this collection has something for every palate. So, if you’re ready to ignite your taste buds with the fiery heat of Szechuan cooking, let’s dive in and explore the recipes that will leave you craving more.
Szechuan Dan Dan Noodles
This classic Chinese dish originated from Sichuan Province, known for its bold flavors and numbing spices. Our recipe brings the authentic taste of Szechuan Dan Dan Noodles to your table.
Ingredients:
– 1/2 pound noodles (preferably Szechuan or egg noodles)
– 2 tablespoons peanut oil
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1/4 cup fermented soybeans (doubanjiang) or substitute with miso paste
– 2 teaspoons chili bean paste (sambal oelek)
– 1/4 teaspoon red pepper flakes
– Salt and black pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat peanut oil over medium-high heat. Add garlic and ginger; stir-fry for 30 seconds.
3. Add doubanjiang or miso paste, chili bean paste, and red pepper flakes. Stir-fry for 1 minute, until fragrant.
4. Add cooked noodles to the wok and toss with the sauce until well coated.
5. Season with salt and black pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Enjoy your Szechuan Dan Dan Noodles!
Mapo Tofu
Mapo tofu, a classic Chinese dish from the Sichuan province, is a flavorful and spicy stir-fry made with silken tofu, ground pork, and a variety of aromatics. This recipe is a simplified version of the traditional dish, retaining its bold flavors while reducing cooking time.
Ingredients:
– 1 block firm silken tofu, drained and cut into small cubes
– 1/2 cup ground pork
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– 2 tablespoons cornstarch
– 2 teaspoons Sichuan peppercorns, toasted and ground
– 1 teaspoon chili bean paste (doubanjiang)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a small bowl, whisk together soy sauce, Shaoxing wine, and cornstarch. Set aside.
2. Heat 2 tablespoons of oil in a wok or large skillet over high heat. Add ground pork and cook until browned, breaking up with a spoon as it cooks.
3. Add garlic, ginger, Sichuan peppercorns, and chili bean paste to the wok. Stir-fry for 1 minute.
4. Add tofu and soy sauce mixture to the wok. Stir-fry until the tofu is coated and the sauce has thickened.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Kung Pao Chicken
Get ready to spice up your mealtime with this classic Sichuan dish, Kung Pao Chicken! This recipe combines the bold flavors of chili peppers, garlic, and ginger with tender chicken and crunchy peanuts.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup roasted peanuts
– 1/4 cup chili peppers (Sichuan or Korean), sliced
– 1/4 cup scallions, chopped
– 1 tablespoon soy sauce
– 1 tablespoon Shaoxing wine (or dry sherry)
– Salt and pepper to taste
Instructions:
1. Heat oil in a wok or large skillet over high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from wok.
3. Add garlic, ginger, and chili peppers; stir-fry for 30 seconds.
4. Add peanuts and scallions; stir-fry for another minute.
5. Add soy sauce, wine, salt, and pepper; stir-fry for 1-2 minutes.
6. Return chicken to wok and stir-fry until coated with the sauce.
7. Cook for an additional 1-2 minutes or until chicken is cooked through.
Cooking Time: About 15-20 minutes
Szechuan Hot Pot
Experience the vibrant flavors of Szechuan cuisine with this spicy hot pot recipe, perfect for a fun and interactive dinner with friends and family. This classic Chinese dish is simmered to perfection in a savory broth, filled with an array of delicious ingredients.
Ingredients:
– 4 cups chicken or pork broth
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon Szechuan peppercorns, toasted and ground
– 1/4 teaspoon red pepper flakes (optional)
– 1/2 cup sliced beef (rare steak or ribeye), 1/2 cup sliced pork (pork loin or belly), and 1/2 cup mixed vegetables (Chinese broccoli, carrots, mushrooms, and bok choy)
Instructions:
1. In a large pot, heat the oil over medium-high heat. Add garlic, ginger, Szechuan peppercorns, and red pepper flakes (if using). Cook for 30 seconds.
2. Pour in the broth and bring to a simmer.
3. Add the beef, pork, and mixed vegetables to the hot pot. Cook for 8-10 minutes or until the ingredients are cooked through.
4. Serve immediately with your choice of dipping sauces.
Cooking Time: 15 minutes
Twice-Cooked Pork
Twice-Cooked Pork Recipe: A Delightful Combination of Flavors
This classic Chinese dish is a staple in many households, and with good reason – the tender pork belly, crispy skin, and savory sauce make it an irresistible treat. With this simple recipe, you’ll be enjoying tender, flavorful pork in no time.
Ingredients:
– 2 lbs pork belly
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– 2 cloves garlic, minced
– 1 tablespoon ginger, minced
– 1 tablespoon brown sugar
– 1 teaspoon five-spice powder
– 1/4 cup vegetable oil
– Scallions, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, combine soy sauce, Shaoxing wine, garlic, ginger, brown sugar, and five-spice powder. Blend until smooth.
3. Place pork belly in a large baking dish and pour the marinade over it. Massage the meat gently to coat evenly.
4. Let marinate for at least 2 hours or overnight.
5. Roast the pork belly in the preheated oven for 1 hour, then increase heat to 425°F (220°C) and cook for an additional 15-20 minutes, or until crispy skin forms.
6. Remove from oven and let rest for 10 minutes before slicing.
Cooking Time: Approximately 2 hours and 30 minutes
Szechuan Beef Stir-Fry
A classic Chinese dish that combines the bold flavors of Szechuan peppercorns and chili peppers with tender beef and crisp vegetables. This quick and easy recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 lb beef (sirloin or ribeye), sliced into thin strips
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Szechuan peppercorns, toasted and ground
– 1-2 teaspoons chili flakes (depending on desired heat level)
– 1 cup mixed bell peppers (any color), sliced
– 1 cup snow peas, sliced
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over high heat.
2. Add beef and cook until browned, about 3-4 minutes.
3. Remove beef from wok and set aside.
4. Add garlic, ginger, Szechuan peppercorns, and chili flakes to the wok; stir-fry for 30 seconds.
5. Add bell peppers and snow peas; stir-fry for an additional 2-3 minutes.
6. Return beef to the wok; stir-fry until combined with vegetables.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions, if desired.
Cooking Time: Approximately 10-12 minutes.
Spicy Szechuan Eggplant
This Spicy Szechuan Eggplant recipe is a flavorful and spicy twist on traditional eggplant dishes, featuring the bold flavors of Szechuan pepper and chili peppers.
Ingredients:
– 2 medium-sized eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 teaspoon Szechuan peppercorns, toasted and ground
– 1-2 teaspoons red pepper flakes (depending on desired level of spiciness)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the garlic, ginger, Szechuan peppercorns, and red pepper flakes. Stir-fry for 30 seconds until fragrant.
3. Add the eggplant slices and stir-fry for 5-7 minutes until they are tender and slightly caramelized.
4. Season with salt and pepper to taste.
5. Garnish with chopped scallions if desired.
6. Serve immediately.
Cooking Time: 15-20 minutes
Szechuan Cucumber Salad
A refreshing and spicy twist on a classic salad, this Szechuan Cucumber Salad is perfect for hot summer days. Crunchy cucumbers meet the bold flavors of Szechuan peppercorns and chili oil in this quick and easy recipe.
Ingredients:
– 4-6 Chinese cucumbers, thinly sliced
– 1/4 cup Szechuan peppercorns, toasted and ground
– 2 tablespoons chili oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a large bowl, combine cucumber slices, Szechuan peppercorns, chili oil, garlic, soy sauce, and rice vinegar.
2. Toss to coat cucumbers evenly with the dressing.
3. Season with salt and pepper to taste.
4. Garnish with chopped scallions if desired.
5. Serve immediately.
Cooking Time: 10 minutes
Dry-Fried Green Beans
Transform ordinary green beans into a crispy, addictive snack with this simple recipe. By cooking the beans dry and seasoning them to perfection, you’ll enjoy a delightful change of pace from traditional steaming or boiling methods.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 tablespoons vegetable oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Line a baking sheet with parchment paper.
3. Place green beans in a single layer on the prepared baking sheet.
4. Drizzle with vegetable oil and sprinkle with salt, black pepper, and garlic powder (if using).
5. Dry-fry the green beans for 20-25 minutes or until crispy and tender, stirring occasionally.
6. Remove from oven and let cool completely.
Cooking Time: 20-25 minutes
Szechuan Wontons in Chili Oil
This recipe combines the classic Chinese dumpling with the bold flavors of Szechuan cuisine, perfect for those who love a little heat. In this simple and quick recipe, wontons are cooked in a spicy chili oil sauce that will leave you craving more.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 cup ground pork
– 1/4 cup finely chopped scallions
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Chili oil, for serving
Instructions:
1. In a mixing bowl, combine ground pork, scallions, garlic, soy sauce, and sesame oil. Mix well.
2. Lay a wonton wrapper on a clean surface. Place a small spoonful of the pork mixture in the center of the wrapper.
3. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the wonton.
4. Cook wontons in boiling water for 5-7 minutes, or until they float to the surface.
5. Remove wontons from the water and serve with chili oil.
Cooking Time: 15 minutes
Szechuan Fish Fillet in Chili Sauce
A spicy and flavorful Chinese-inspired dish that pairs perfectly with steamed rice or noodles. This recipe combines the tender taste of fish fillets with the bold flavors of Szechuan chili sauce.
Ingredients:
– 4 fish fillets (cod, tilapia, or catfish work well)
– 1/2 cup Szechuan chili sauce
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped scallions and sesame seeds for garnish (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and ginger; stir-fry until fragrant, about 30 seconds.
3. Add the fish fillets; cook for 3-4 minutes per side, or until cooked through.
4. Remove the fish from the pan; set aside.
5. Pour in the Szechuan chili sauce; bring to a simmer and cook for 1 minute.
6. Return the fish to the pan; toss to coat with the chili sauce.
7. Season with soy sauce, salt, and pepper to taste.
8. Serve immediately, garnished with chopped scallions and sesame seeds if desired.
Cooking Time: 12-15 minutes
Bang Bang Chicken
Bang Bang Chicken: A Spicy and Savory Delight
This recipe is a popular Chinese-inspired dish that combines the flavors of sweet and sour, spicy, and savory to create an addictive taste experience. With just a few simple ingredients and minimal cooking time, you can enjoy this mouth-watering treat at home.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 2 tablespoons rice vinegar
– 1 tablespoon cornstarch
– 2 teaspoons hot sauce (such as Frank’s RedHot)
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. In a medium bowl, whisk together soy sauce, honey, rice vinegar, and cornstarch.
2. Add chicken to the bowl and toss to coat with the marinade.
3. Let marinate for at least 30 minutes or up to several hours in the refrigerator.
4. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
5. Remove chicken from marinade, letting any excess liquid drip off.
6. Cook chicken for 5-7 minutes, or until cooked through and slightly charred.
7. Add remaining 1 tablespoon of oil, hot sauce, garlic powder, salt, and pepper to the wok or skillet.
8. Stir-fry for an additional 2-3 minutes, or until sauce has thickened and chicken is coated.
Cooking Time: 15-20 minutes
Szechuan Lamb Skewers
Elevate your barbecue game with these addictive Szechuan lamb skewers, marinated in a bold blend of soy sauce, chili flakes, and aromatic spices. Perfect for a summer gathering or a quick weeknight dinner.
Ingredients:
– 1 pound lamb shoulder or ground lamb
– 2 tablespoons soy sauce
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon Szechuan peppercorns, toasted and crushed
– 1 teaspoon chili flakes
– Salt and black pepper, to taste
– 10 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together soy sauce, olive oil, garlic, Szechuan peppercorns, chili flakes, salt, and black pepper.
3. Thread lamb onto skewers, leaving a small space between each piece.
4. Brush lamb with marinade, making sure to coat evenly.
5. Grill for 8-10 minutes, turning occasionally, or until lamb is cooked through.
6. Serve hot with your favorite sides, such as steamed rice and stir-fried vegetables.
Cooking Time: 15-20 minutes
Spicy Szechuan Noodles
This recipe combines the bold flavors of Szechuan pepper and chili flakes with the comforting warmth of noodles, creating a spicy and satisfying dish perfect for any occasion.
Ingredients:
– 8 oz. rice noodles
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Szechuan pepper, toasted and ground
– 1/4 teaspoon red chili flakes
– 1/4 cup soy sauce
– 1/4 cup chicken broth
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add onion, garlic, and ginger; stir-fry until onion is translucent.
4. Add Szechuan pepper, chili flakes, soy sauce, and chicken broth. Stir-fry for 1-2 minutes.
5. Add cooked noodles to the wok; toss with sauce until well coated.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions (if desired).
Cooking Time: 15-20 minutes.
Szechuan Pepper Shrimp
This Szechuan pepper shrimp recipe adds a unique numbing sensation to the traditional spicy kick of Szechuan cuisine. With its bold flavors and ease of preparation, this dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup soy sauce
– 1/4 cup Szechuan pepper flakes
– 1/4 cup chicken broth
– 1 tablespoon cornstarch
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and ginger; cook for 30 seconds.
3. Add shrimp; cook until pink and fully cooked, about 2-3 minutes per side.
4. In a small bowl, whisk together soy sauce, Szechuan pepper flakes, and chicken broth.
5. Pour the sauce over the shrimp; stir to coat.
6. Sprinkle cornstarch over the top; cook for an additional minute or until thickened.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions if desired.
Cooking Time: 10-12 minutes
Water-Boiled Fish (Shui Zhu Yu)
This traditional Chinese recipe is a staple in many Sichuan households. Water-Boiled Fish, or Shui Zhu Yu, is a light and refreshing dish that highlights the natural flavors of the fish.
Ingredients:
– 1 whole fish (about 2 lbs), cleaned and scaled
– 4 cups water
– 2 tablespoons soy sauce
– 2 tablespoons white vinegar
– 1 tablespoon cornstarch
– 1 scallion, cut into small pieces
– Salt to taste
Instructions:
1. Rinse the fish under cold running water and pat it dry with paper towels.
2. In a large pot, combine the water, soy sauce, and white vinegar. Bring to a boil over high heat.
3. Reduce the heat to medium-low and add the fish. Cover the pot and simmer for 10-12 minutes or until cooked through.
4. Mix the cornstarch with a little water until smooth. Stir into the cooking liquid to thicken.
5. Add the scallion pieces and season with salt to taste.
6. Serve hot, garnished with additional scallions if desired.
Cooking Time: 15-17 minutes
Szechuan Spicy Chicken Wings
Get ready to ignite your taste buds with this bold and spicy Szechuan-inspired chicken wing recipe!
Ingredients:
– 2 pounds chicken wings
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 2 tablespoons honey
– 1 tablespoon cornstarch
– 2 teaspoons Szechuan peppercorns, toasted and ground
– 1 teaspoon red pepper flakes
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, rice vinegar, honey, cornstarch, Szechuan peppercorns, red pepper flakes, salt, and black pepper.
3. Add the chicken wings and toss until coated.
4. Heat vegetable oil in a wok or large skillet over high heat.
5. Add the chicken wings and cook for 5-7 minutes, or until crispy and cooked through.
6. Remove from heat and sprinkle with garlic. Serve immediately.
Cooking Time: 25-30 minutes
Szechuan Pickled Vegetables
In this recipe, we’ll be making a delicious and spicy Szechuan-style pickled vegetable dish that’s perfect as a side or used as an ingredient in various Chinese dishes. With just a few simple ingredients and steps, you’ll have a flavorful and tangy condiment to add to your meals.
Ingredients:
– 1 cup mixed vegetables (such as carrots, cucumbers, bell peppers, and onions)
– 1/2 cup Szechuan peppercorns
– 1/4 cup vinegar
– 1/4 cup sugar
– 2 tablespoons soy sauce
– 2 tablespoons cornstarch
– 2 tablespoons water
– Salt, to taste
Instructions:
1. In a large bowl, combine the mixed vegetables and Szechuan peppercorns.
2. In a small bowl, whisk together the vinegar, sugar, soy sauce, and cornstarch. Add the water and mix until smooth.
3. Pour the pickling liquid over the vegetables and toss to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 5 days.
5. Before serving, taste and adjust the seasoning as needed.
Cooking Time: None
Summary
Get ready to ignite your taste buds with these 18 bold and spicy Szechuan recipes! From classic dishes like Mapo Tofu and Kung Pao Chicken, to creative twists on noodle dishes and stir-fries, this collection has something for every chili lover. Discover the secrets of authentic Szechuan cuisine, from the numbing heat of Szechuan peppercorns to the savory richness of soy sauce. Whether you’re a seasoned cook or just looking to spice up your meals, these recipes are sure to satisfy your cravings and leave you craving more!
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