Szechuan Stir-fry with Jasmine Rice - Jamie Oliver

Jamie Oliver recipe for Szechuan Stir-fry with Jasmine Rice is so easy to make. 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 than he used and that'll fix it!

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.



Jamie Oliver, Chicken, Stir-fry, Spicy, Szechuan, Chinese
Chinese, Jamie Oliver, Chicken, Main, Dinner
Chinese
Yield: 2-3

Jamie's Szechuan Stir-fry

Adapted from the recipe found on the Jamie Oliver app. The amount of dried chillies listed and Szechuan are as Jamie's original recipe. Next time I will add more as we didn't find it very spicy.Seriously I'll be using 1 tablespoon of Szechuan peppercorns.

ingredients:

  • a very small bunch fresh coriander - leaves picked and put to one side - stalks finely chopped
  • 2 cm 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 (more if you like a bit of heat see my note above)
  • 2 small dried red chillies
  • sea salt
  • sweet chilli sauce
  • vegetable oil for stir-frying

instructions

  1. Slice the chicken fillets into strips and pop them into a bowl along with a splash of soy sauce to marinade.
  2. 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.
  3. Bash up the dried chillies and the Szechuan peppercorns in a pestle and mortar.
  4. 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.
  5. 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!
  6. 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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