#szechwan

Which is basically "strange tasting chicken". This recipe combines all flavors into one dish, hence the *strange*. It was so good. I made my own sesame paste for this.

Dinner for two @ Yeng Chow Restaurant

- Los Angeles 🥢🥡🍚🥟🥠

#2358: Sichuan Baijia Pickled Cabbage Flavor Instant Vermicelli - China

Szechwan Beef and Noodles

6 servings

Szechwan cuisine is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has strong flavors especially the spiciness resulting from the use of garlic and chili peppers.

Ingredients:

8 ounces thin spaghetti

1 pound ground beef

2 tablespoons sesame oil

1 large onion, chopped

2 teaspoons minced garlic

1 1⁄2 teaspoons minced fresh ginger. (Not dried and ground)

¼ teaspoon ground cayenne red pepper (Use more if you want it hotter)

2 tablespoons cornstarch

3⁄4 cup water

¾ teaspoon beef bouillon powder

1⁄3 cup hoisin sauce

2 tablespoons soy sauce

1 bunch scallions, sliced

Directions:

Cook the pasta, drain and keep warm.

In a large skillet brown the ground beef until it is crumbled and no longer pink. Place the cooked beef in a dish and keep warm.  Drain the fat out of the pan.

Pour sesame oil in the pan and heat it.  Add the onion, garlic, ginger and red pepper once the sesame oil is hot. Stir and sauté until the vegetables are tender.

Combine the cornstarch, water and beef bouillon powder and stir until smooth. Stir the bouillon mixture, hoisin sauce and soy sauce into the onion mixture. Bring to a boil, stirring constantly so the sauce doesn’t burn or stick to the bottom of the pan.  The sauce should thicken in about 1 minute.

Stir in the ground beef.  Add and toss the cooked spaghetti and top with the sliced scallions.  Get ready to serve!

Note: