51 szechuan recipes

A quick, easy and delicious sichuan beef stir-fry with varieties of fresh veggies. Frozen vegetables also work perfectly well.

Spicy Szechuan chicken stir-fries velvety egg-white-coated chicken with peanuts, chilies, ginger and bamboo shoots in a glossy soy-sherry sauce. A fast, fiery weeknight stir-fry, easily made gluten-free.

Quick, easy and tasty. Why order out for Chinese when it's so easy to make at home. Low in fat only 223 calories per serving with great flavor. If you are quick you can have it ready in only 10 minutes, 15 minutes at the most!

Didn't use pineapple, because I didn't have it on hand. But the chicken salad still came out succulent. My kids loved it. It was a great way to make my kids eat some veggies :)

Szechuan princess chicken stir-fried with dried chili peppers, Szechuan peppercorns, ginger, and roasted peanuts in a soy-sherry seasoning sauce. Spicy, numbing, and bold.

Authentic Szechuan shrimp: jumbo shrimp marinated in egg, sesame oil, and rice wine, then velveted in peanut oil and wok-tossed with hot bean paste, ginger, garlic, and ketchup. Glossy, spicy, and restaurant-quality.

Everyone loves this dish, even those who don't particularly like egg plant. The flavor virtually explodes with a lively combination of sweet, spicy, tart and savory followed by the refreshing crunch of fresh water chestnuts. Serve as a side dish or first course for Western menus.

Soft tofu wok-tossed with Szechuan hot bean paste, chili oil, Szechuan peppercorn, ginger, and garlic in a glossy, numbing sauce. Vegetarian mapo tofu at home in 40 minutes.

Szechuan chicken stir-fry with cornstarch-coated chicken breast, garlic, soy sauce, vinegar, and a hot kick of cayenne. The classic American-Chinese takeout dinner ready in 35 minutes.

Szechuan chicken with peanuts features velveted chicken breast stir-fried with garlic, ginger, crushed red pepper, and crisp snow peas in a soy-based sauce. Loaded with peanuts and ready in 35 minutes over white rice.

Szechuan noodles tossed in a spicy tahini-chili sauce with tamari, sesame oil, bean sprouts, and fresh spinach. Ready in 15 minutes, vegetarian option.

Szechuan pepper fish with hoisin glaze, rice vinegar, and sesame oil, broiled until slightly crusty. A quick Chinese-inspired baked cod recipe with bold numbing spice and savory depth.

Authentic Sichuan beef stew with star anise, dried orange peel, ginger, and Sichuan peppercorns. Slow-simmered for three hours with hot bean paste and soy. Serve over rice.

Szechuan eggplant sautéed in broth instead of oil for a low-fat, plant-based dinner that packs serious heat. Just 5 ingredients, 30 minutes, and a whole lot of spicy Szechuan-teriyaki flavor over rice.

Szechuan beef stew braises chunky beef chuck for two hours in a spiced soy sauce broth with red pepper flakes, fennel, cloves, and ginger until fork-tender. A warming, deeply savory one-pot dinner for six.

Szechuan spiced shrimp pasta tosses penne with garlic-chili-paste shrimp and a buttery sauteed spinach-tomato sauce. East-meets-Italian fusion, ready in 25 minutes once the prep is done.