Who
thinks chili peppers when someone mentions Asian food? Well, a lot of
Asian cuisine is hot and spicy. Schezwan is a style of Chinese cuisine
originating from
Sichuan Province. It has bold flavors, particularly the pungency
including an oiliness (peppercorn oil) and
spiciness resulting from liberal use of garlic and chili peppers.
This
is certainly a dish to heat of the middle of any week or weekend. To prepare, you
will need: preferred meat of choice (cut into strips) or ground turkey
made into meatballs. One onion, one roasted red chili pepper
(alternative-jarred roasted red pepper), one green zucchini or any green
veggie. To begin, in a large skillet, saute chop onion and roasted red
pepper in coconut oil, olive oil, sesame oil or the traditional peppercorn oil if you have. Toss in julienne sliced
zucchini and stir until just browned on all edges; set aside.
Since
ground turkey (+ 1 egg optional) was used, a meatball mixture was made in advance. In the same skillet, brown
the meatballs on all sides. Pour in about 1/4 cup beef or veggie soup
stock. Let this bubble up covered.
Once
the stock reduces, add 2 tbs of soy sauce, 1/2 half tsp of ground
ginger, 1/2 tsp of garlic powder and the same of chili powder. For extra
zing, 1 tbs of molasses or honey with a either a squeeze of lime juice
or lemon. An alternative to the citrus is to use apple cider vinegar.
Let this simmer while you prepare the rice noodles.
Bring back the sauteed veggies and allow to sizzle until the sides begin
to get sticky. Serve on top of the rice noodles (or linguine pasta) and
top with shredded coconut and crushed peanuts...and put out the hot and
spicy sauce; never enough when it comes to Schezwan!
and or with Pork Medallions...
~ Tutti a Tavola!
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