Schezwan Water Chestnuts In Lettuce Wraps#SundayFunday

These crunchy, sweet chestnuts are actually vegetables that grow in marshes.
These crisp lettuce leaves are filled with crunchy water chestnuts that have been tossed in schezwan sauce, making every bite delicious. These wraps in Chinese cuisine are also referred as San Choy Bau, or lettuce wraps, make an perfect appetizer for a Chinese meal or on their own as a light dinner.

Ingredients
2 Cups Water Chestnuts - boiled peeled and sliced
Salt To Taste
2 Teaspoons Oil
1 Tablespoon Finely Chopped Garlic
¼ Cup Chopped Green Bell Pepper/Capsicums
¼ Cup Frozen Peas
½ Cup Finely Chopped Spring Onions - whites & green separated
2 Tablespoon Heaped Schezwan Sauce
2 Tablespoon Water
1 Teaspoon Sugar
A Few Lettuce Leaves
For Garnish
Finely Chopped Spring Onion Greens

Method 

Heat the oil in a wok/kadai on a high flame till it smokes.
Add the garlic and spring onion whites and sauté on a high flame for a minute.
Add the sliced water chestnuts, capsicum, peas, schezwan sauce, water, salt and sugar, mix well and cook on a medium flame for 2 minutes. 

Spoon mixture into lettuce leaves & sprinkle with reserved green onions.  

Labels:  Chinese, Asian Cuisine, Water Chestnut, Iceberg Lettuce, Wraps, Appetizer, Sunday Funday, Healthy, Schezwan Sauce

• Chestnut Soup with Bacon from Amy’s Cooking Adventures
• Mushroom & Chestnut Stuffed Pasta Shells from Mayuri's Jikoni
• Roasted Chestnuts from Culinary Cam
• Schezwan Water Chestnuts in Lettuce Wraps from Sneha's Recipe
• Seared Chicken with Chestnuts from A Day in the Life on the Farm 
• Spiced Chestnut Butter (Conserve de Châtaigne) from Palatable Pastime 

Szechwan Chicken Sizzler Platter#SundayFunday

My friends kids love sizzlers. So we decided that we will have a sizzler party at home. We had this super exciting sizzler party. The kids enjoyed it.

Serves  10 - 12
Ingredients
For the Marination
1 kg Chicken Boneless - cubed
1/3 Cup Milk
1 Teaspoon Salt
½ Teaspoon Heaped Black Pepper Powder
1 Teaspoon Ginger Powder
Other Ingredients
1 Cup Corn Flour
1 Teaspoon Baking Powder
For The Gravy / Sauce
¼ Cup Oil
2 Tablespoon Minced Garlic
4 Green Chilies - slit
6 Tablespoons Homemade Szechwan Sauce
1 Teaspoon Red Pepper Flakes
1 Capsicum - sliced
2 Tablespoons Corn Flour mixed in ½ cup water

Method

Marinate chicken cubes with milk, salt, black pepper , ginger powder, mix well.     

Keep it for 30 minutes.

In a bowl mix corn flour, salt, black pepper powder and baking powder, coat each chicken piece in this. 

Deep fry in single layer, till golden and crisp

For The Gravy/ Sauce

Heat oil in large pot/kadai, add minced garlic and chilies, fry for 2 minutes. Add Szechwan sauce , add red pepper flakes and 1½ cup water and bring it to a boil then add capsicum sauté for 1 minute. Thicken the gravy with corn flour slurry, keep stirring till it thicken. Switch off the flame Ready to be served.

Burnt Garlic Szechwan Rice 

Ingredients
15 Cloves Garlic - chopped,
½ Inch Ginger - chopped,
2 Cups Raw Rice
1 Onion chopped,
Coriander leaves
3 Scallions /Spring onions - chopped
2 Bell peppers/ Capsicums - chopped,
2 Green or Red Chillies chopped,
1 Large Carrot - chopped
2 Tablespoons Homemade Szechwan Sauce

Method
Boil the rice with salt till full cooked, yet firm and each grain separated, strain the rice and spread it in a large plate so that the rice doesn't clump. Keep it aside for an hour or use leftover rice.

Heat oil in a pan, add half of the chopped garlic and fry till it turns red. Now add half of ginger, half of chopped onions, chopped chillies fry till onions turn pink. Now add all the sauces and red chilly powder, black pepper powder, bell peppers, carrots till the are done add the rice and toss it well and keep aside.

For The Sautéed Veggies
Parboiled Carrot Sticks
Parboiled French Beans
Sliced Bell Peppers
Parboiled Baby Corns
2 Tablespoons Butter
1 Tablespoon Oil
Black Pepper powder and salt as required

Method

Heat oil & butter, sauté the veggies till coated, sprinkle a dash of pepper and salt. Sautéed Veggies are read, keep aside.

For The Szechwan Noodles
2 Packets Egg Noodles
3 - 4 Tablespoons Heaped Homemade Szechwan Sauce
1 Cup Noodle Stock
1 Tablespoon Minced Garlic
Salt to taste
2 Tablespoons Oil

Method
Boil the noodles as per packet instructions.

Heat oil in a pan, add minced garlic, sauté for a minute, then add the Szechwan sauce , noodle stock, salt to taste and let the water boil add the noodles and toss till coated. Keep aside
French Fries to Serve
To Assemble The Sizzler Platter

Heat up the sizzler plate on medium high for 30 to 45 minutes. Be real quick with these steps. Lower the heat. Place the cabbage leaves so as to cover the entire surface of the plate. Now place the sauted vegetables on one side then the French fries , chicken, rice, noodles. Pour the Szechwan gravy over the chicken. 

Sprinkle spring onions over it. Add chilled cube of butter under the cabbage leaves and the sizzling will start immediately & Enjoy!

Labels: Chinese, Sizzler Platter, Chicken, Noodles, French Fries, Fried Rice, Garlic, Baby Corn, Sunday Funday, Main course, Asian Cuisine, Schezwan Sauce

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The theme for this event is Sizzler Party.

 

A Day in the Life on the Farm: Sizzling Shrimp Fajitas 

Sneha's Recipe : Szechwan Chicken Sizzler Platter

Homemade Delicious Schezwan Sauce

This is my version of the Schezwan sauce or as some refer to as chutney, a famous and much sought sauce of Chinese cuisine. This sauce is famous for street food's like, momo's chinese bhel, chicken lollipops, spring rolls, fried rice , stir fried veggies, chicken & noodles etc. This can be used as a dipping sauce for spring rolls or any other starters.

To make this, have used dry Kashmiri red chillies and since they are less spicy compared with other variety of chillies,  to bring down the spiciness of this fiery sauce also to give it an awesome color. However, you can use combination of any dry spicy chillies of your liking. But I would suggest that you use more of Kashmiri red chillies in making this sauce. You must definitely try this mouth watering Homemade Delicious Szechwan Sauce which is  also preservatives and color free.

Ingredients

1/3 cup Sesame Oil

15 + 15 Cloves Garlic - finely chopped
20 Dry Kashmiri Red Chilies
1 Tablespoon Soy sauce
1/4 Cup Vinegar
2 Tablespoons Tomato ketchup

2 Tablespoons Hot Chilli Garlic Sauce
1 Tablespoons Sugar
1 Teaspoon Sea Salt

1 Teaspoon Chinese Salt / Ajinomoto  - optional

Method

Soak the red chilles in 1/4 cup vinegar and boiled water for an hour or two.  If you do have time to soak them  then boil them till they soften.  When cooled de-seed them.  

Grind the chillies with 15 garlic cloves and soy sauce to a fine paste without adding any water.   If required add a tablespoon of vinegar to grind it.

Heat oil in a pan, add garlic, saute for a second only, do not brown the garlic.  Add the ground paste with the remaining ingredients. Saute on a low flame till it comes to a boil. Taste for salt and sugar add accordingly to your taste.

Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer to an airtight container/ sterilized bottle and store in the refrigerator for up to 15 days with an inch layer of oil on top or better still freeze it since it does not turn hard and icy. There is not need to thaw each time you want to use, just slice a part of it with a knife and use accordingly.

My Notes :

I have not added ajinomoto  in the sauce.

You can use vegetable oil if you do not have sesame oil, the only difference is that sesame oil gives a nice nutty flavor to the sauce.

Labels :  Schezwan Sauce, Jams & Sauces, Chinese, , Delicious, Homemade, Preservatives free, Color free, Dipping Sauce, Asian Cuisine