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Chinese
Spicy
Sichuan
Shrimp
500g large shrimp
2 tsp soy sauce
2 tsp cooking wine
Seasonings:
1 tbs garlic, mashed and finely minced
1 tbs ginger, mashed and finely minced
½ of a green onion, thinly sliced
6 red chili peppers -- genuine tabasco peppers
1 tsp hot chili paste
Sauce:
5 tbs ketchup
1 tbs sugar
½ tbs salt
1 tbs cooking wine
Vegetables:
10 spears of asparagus, cut off whole tips
1 stalk of celery - cut in thin diagonal slices
6 tbs oil
dash of toasted sesame oil
How
to cook:
1.
Boil a quart of water in your wok. Immerse all the
veggies and boil rapidly until they reach peak color brightness.
Immediately strain out into a bowl and set aside. Or you can do them
in your microwave. Put 5 tablespoons of oil into wok.
2.
Get it smoking hot and stir the shrimp until it is pink
and done. This shouldn't take more than a couple of minutes.
3.
Put onto plate and discard all excess oil and quickly
clean the wok.
4.
Heat 1 tablespoon of oil in wok. Get it smoking hot and
toss in the hot peppers. Cook them for a minute, at most, until you
are getting good whiffs of cooking chili. Add the other seasonings
and stir for 15-20 seconds.
5.
Add the sauce and stir to mix. Add back in the shrimp
and veggies. Stir until you are sure it is all reheated. Give a
quick dash of toasted sesame oil, then a quick stir.
6.
Pour it out onto a nice, light colored or glossy black
platter, so you can admire the colors.
Spicy Beef Black Bean
375g beef
Marinade:
1 tbs soy sauce
1 tbs wine
1 tsp cornstarch
dash of pepper
Sauce:
1 tbs soy sauce
1 tbs sugar
¼ cup chicken broth
1 tbs chili paste
1 tsp cornstarch dissolved in 1 tbs water
Other:
1 tbs fermented black beans
2 garlic cloves
2 stalks celery
1 green onion (spring onion, scallion)
2 large carrots
½ tsp sesame oil
5 tbs oil for stir-frying, or as needed
How
to cook:
1.
Cut the beef into bite-sized chunks. Add the marinade
ingredients, adding the cornstarch last. Marinate beef for twenty
minutes.
2.
While marinating beef, prepare the sauce and
vegetables. In a small bowl, mix the soy sauce, sugar, chicken broth
and chili paste.
3.
In a separate small bowl, dissolve the cornstarch in
the water. Set aside.
4.
Rinse the black beans and let sit for a few minutes to
soften. Use a cleaver or knife to chop finely. Mince the garlic and
mash with the black beans.
5.
String the celery and peel the carrots. Cut on the
diagonal into thin slices. Cut the green onion into thirds.
6.
Heat wok and add 2 tbs of oil. When oil is ready, add
the green onion. Stir-fry briefly, and then add the carrot and
celery. Stir-fry until tender and crisp. Remove vegetables from the
wok and set aside.
7.
Reheat the wok and add 3 tbs of oil. When the oil is
hot, add the mashed garlic and black beans. Stir-fry until fragrant.
Add the marinated beef. Stir-fry until there is no redness in the
beef.
8.
Give the sauce mixture a quick stir and add in the
middle of the wok, stirring quickly to thicken. When the sauce is
boiling add the cooked vegetables. Mix well. Remove from the heat
and stir in the sesame oil.
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