Szechuan Stir-fry with Jasmine Rice - Jamie Oliver

As with all stir-fry recipes this is really easy to make and served over Jasmine rice as Jamie does is oh so very tasty indeed. Despite the use of dried chillies and Szechuan peppercorns, I'd say it isn't really very spicy and next time I'll be adding more Szechuan peppercorns!

Szechuan Stir-fry with Jasmine Rice

Give this a try and I'm sure you will love it as much as we did.

Szechuan Stir-fry with Jasmine Rice

And there we have it, Jamie's Szechuan Stir-fry cooked all by myself using the highly recommended Stellar 3000 Wok - you can see my review here.

Yield: 2

Adapted from the recipe found on the Jamie Oliver app for iPhone/iPad - amount of dried chillies and Szechuan are as Jamie's original recipe:


a very small bunch fresh coriander - leaves picked and put to one side - stalks finely chopped
2cm fresh ginger - peeled and sliced into matchsticks
2 fat cloves garlic - thinly sliced
½ of a medium red pepper - deseeded and finely sliced
4 spring onions - trimmed and sliced
a small handful of peanuts
2 large boneless skinless chicken fillets - sliced into thinnish strips
a splash of soy sauce
1 teaspoon of cornflour
½ a teaspoon of Szechuan peppercorns - or more if you like a bit of heat
2 small dried red chillies
sea salt
sweet chilli sauce
vegetable oil for stir-frying


Slice the chicken fillets into strips and pop them into a bowl along with a splash of soy sauce to marinade.

Meanwhile, heat up your wok and toast the peanuts for a few seconds, keeping them moving so they don't burn.  Put on a plate to one side for later.

Bash up the dried chillies and the Szechuan peppercorns in a pestle and mortar.

Return the wok to the heat and add a splash of vegetable oil.  Add the chicken strips and season with a little salt.  Now add the bashed up dried chilli and Szechuan peppercorns and stir-fry quickly until the chicken starts to turn golden.  Throw in the garlic and ginger and stir-fry for a few seconds.  Then add in the chopped coriander stalks, spring onion and red pepper slices.  Keep stir-frying until the chicken is cooked through.

Add the cornflour and sweet chilli sauce along with a splash of soy sauce.  Toss everything together and give a final stir and it's time to plate up!

Spoon the stir-fry over some cooked Jasmine rice, top with the toasted peanuts and the coriander leaves.  Now all that's left to do it eat!
Created using The Recipes Generator

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