新浪博客

: chuancai) is a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn (花椒). Peanuts, sesame paste and ginger are also prominent ingredients in Szechuan cooking. Although the region is now romanized as Sichuan, the cuisine is still sometimes spelled 'Szechuan' or 'Szechwan' in the West. There are many local variations of Sichuan cuisine within Sichuan Province and Chongqing Municipality, which was politically part of Sichuan until 1997. The four best known regional sub-styles are Chongqing style, Chengdu style, Zigong style, and Buddhist vegetarian style
1. Sweet Corn Pancakes
川菜（英文菜谱）Sichuan <wbr>Cuisine
【Ingredients】
100-120 g Canned sweet corn
1 clove Minced garlic
1 stalk Leek (you can use scallion instead)
1 Egg
2 tbsp All-pourpose flour
3 tbsp Water
1 tsp Light soya sauce
1 tsp Salt
½ tsp Chicken powder
Oil for frying
【Directions】
1. Mix all the ingredients in a bowl. Stir just enough to get blended.
2. Season with salt, soya sauce and chicken powder.
3. In a flat bottom pan, heat up the oil on medium heat. Once the oil is hot enough, drop a tablespoon of paste in the pan. Pan fry until both sides are golden in color.
2. SPICY SZECHUAN BEEF
川菜（英文菜谱）Sichuan <wbr>Cuisine
【Ingredients】
1 lb. beef top round steak
1/2 head bok choy
1 med. Carrot
1 stalk celery
3 green onions
1 med. green bell pepper
2 tbsp. dry sherry
1 tbsp. soy sauce
2 tsp. chili oil
3/4 tsp. Szechuan peppercorns
2 tbsp. cooking oil
【Directions】
1. Partially freeze beef; slice thinly across the grain into bite-size strips. Chop the bok choy; set aside. Cut the carrot and green bell pepper into matchstick size pieces; set aside. Bias slice the celery into 1/2 inch lengths; set aside. Thinly slice the green onions; set aside.
2. In a small bowl stir together the dry sherry, soy sauce and the chili oil. Crush the Szechuan peppercorns and add to the soy sauce mixture; set aside.
3. Preheat a wok or large skillet over high heat; add cooking oil. Stir fry onions for 1 1/2 minutes. Add bok choy and celery; stir fry 1 minute more. Add carrot and green bell pepper; stir fry 2 minutes more. Remove vegetables. Add more oil if necessary. Add half of the beef to the wok. Stir fry 2-3 minutes. Remove beef. Stir fry remaining beef 2-3 minutes. Return all meat to wok.
4. Stir soy sauce mixture; stir into wok. Cook and stir for 1 minute or until heated through. Stir in vegetables; cover and cook 1 minute. Serve over steamed or fried rice
3. BRAISED EGGPLANT
川菜（英文菜谱）Sichuan <wbr>Cuisine
【Ingredients】
2 small to medium eggplant
 4 cloves garlic, minced
 3 Tbsps. vegetable oil
 Salt to taste
 1/4 cup water
 2 Tbsps. soy sauce
 2 Tbsps. dry sherry
 2 Tbsps. hoisin sauce
 2 tsps. sugar
 1/4 tsp. crushed red pepper
【Directions】
1. Wash, do not peel, eggplant, and cut into 1 inch cubes.
2. Crush and chop garlic. Heat oil to very hot, sprinkle with salt, add eggplant. Brown on all sides. Do not add any more oil, just keep stirring and add garlic. Add water and cover to steam 6-8 minutes. Add remaining ingredients. Stir well until coated. Reduce heat, cover and cook about 5 more minutes. Serve immediately. Is also good as a leftover and served at room temperature

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