From EatingWell: February/March 2005, EatingWell for a Healthy Heart Cookbook (2008)
The piquant Sichuan Sauce (which doubles easily) works well with almost any stir-fry but particularly enhances dishes with meat, fish and poultry. When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stirring. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef's knife.
This one hit the spot - the sauce was awesome and a nice change from the plain-jane oyster sauce I usually make for a stir-fry. I followed the recipe pretty much to the letter, except that instead of just snap peas, I used half snap peas and half carrots.
The only problem I found was that there wasn't enough sauce to also coat the rice noodles that I served it with. Next time, I will double the sauce and add some extra veggies (broccoli or bell peppers would be good).
It made just enough for two adults, with some veggies on the side. Will try the same sauce with shrimp and broccoli next time.
I doubled this recipe and it turned out great. I was a little nervous about the sauce being too spicy for my 4 year old daughter, but she gobbled it up just fine. Love the peas, but broccoli would be good too!
I made this for lunch today with some white rice and came out delicious! I was surprise on how easy and quick this meal was. Thanks!!! I´ll try with shrimp next time.
i made it step by step, and it was yucky did not like it at all
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