MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Szechuan Peppercorn Chicken
Categories: Oriental, Poultry, Herbs, Wine, Chilies
Yield: 3 Servings

1/2 lb Chicken breast; in 1/2" dice
2 tb Water
4 Red chilies; in small pieces
1 c Leek or green onion tops; in
- 2" long sections
2 tb Cooking wine
1 ts Szechuan peppercorn; fresh
- ground
1 tb Vinegar
2 ts Olive oil
1/2 ts Sesame oil
2 cl Garlic; minced
1 tb Corn starch
2 ts Soy sauce
1 ts Salt

Mix chicken cubes with 1 teaspoon soy sauce, 1/2
tablespoon corn starch, 1 tablespoon cooking wine.

Mix add 1 tablespoon vinegar, 1 tablespoon cooking wine, 1
teaspoon soy sauce, 1 teaspoon salt, 1/2 tablespoon corn
starch, 2 tablespoons water in a bowl as sauce.

Heat 1 teaspoon olive oil in a non-stick frying pan, add
chicken cubes to stir fry for 1 minute. Remove the chicken
cubes from the frying pan.

Add another teaspoon olive oil to the frying pan, add red
pepper, Szechuan pepper, garlic, quick stir for 30 seconds
to release the flavor. Add Chicken and stir fry for 1
minute, than add leek or green onion, the sauce mixture,
stir and mix well. Add 1/2 teaspoon sesame oil to enhance
the flavor. Remove to serve.

From: http://www.allchinanet.com

Uncle Dirty Dave's Archives

MMMMM

... Age and glasses of wine should never be counted.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Darned Hot Peppers
Categories: Vegetables, Chilies, Preserving
Yield: 12 Pints

1/2 c Extra virgin olive oil
7 lg Bell peppers; seeded in 1"
- squares
1 lb Jalapenos or serranos; in
- 1/8" slices
Salt
2 (32 oz ea) cans crushed
- tomatoes
sm Bunch basil

Heat oil in a very large pot. Add peppers, jalapenos and
salt to taste. Cook over medium heat for 20 minutes, or
until the peppers are softened and are partially tender.
There will still be some liquid left in the pot. Add the
tomatoes and the basil. Lower the heat and continue to cook
for about 30 minutes, until the peppers are tender. Add
additional salt as needed. Remove from heat.

If canning, add 1/4 cup red wine vinegar, place in canning
jars, and process according to the manufacturer instructions.

Or store in refrigerator for up to 4 days.

Yield: 12 pints

Source: Recipes from Michael Chiarello's Napa

Posted by Risa Golding

From: chile-heads@globalgarden.com

Uncle Dirty Dave's Archives

MMMMM

... Oxford University is older than the Aztec Empire

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)