{"id":18802,"date":"2020-01-06T13:49:41","date_gmt":"2020-01-06T13:49:41","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/chinese-food-chinese-szechuan-recipes\/"},"modified":"2020-01-06T13:49:41","modified_gmt":"2020-01-06T13:49:41","slug":"chinese-food-chinese-szechuan-recipes","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/vi\/chinese-food-chinese-szechuan-recipes\/","title":{"rendered":"Chinese food: Chinese Szechuan Recipes"},"content":{"rendered":"<\/p>\n<p>  \tIngredients:<\/p>\n<p>  \t1 pound fresh noodles (Shanghai thin noodles are good)<br \/>  \t1\/2 pound chicken breast, cut into strips<br \/>  \t4 ounces shrimp, shelled and cleaned<br \/>  \t1\/2 bok choy, cut into bite-size pieces<br \/>  \t1\/2 cup carrot, cut on the diagonal<br \/>  \t1\/2 cup broccoli or cauliflower, trimmed, cut on the diagonal into 1-inch pieces<br \/>  \t1 onion, shredded<br \/>  \t1 clove garlic, minced<br \/>  \t1 tablespoon light soy sauce<br \/>  \t2 tablespoons hot bean sauce<br \/>  \t1\/2 teaspoon salt<br \/>  \t5 tablespoons cooking oil for stir-frying<br \/>  \tMarinade:<br \/>  \t1 teaspoon wine<br \/>  \t1 teaspoon light soy sauce<br \/>  \t1 teaspoon cornstarch<br \/>  \tSauce:<br \/>  \t1\/2 cup stock<br \/>  \t1 teaspoon light soy sauce<br \/>  \t1 tablespoon chili oil<br \/>  \t1 teaspoon sugar<br \/>  \t1 teaspoon sesame oil<br \/>  \t2 teaspoons cornstarch<\/p>\n<p>  \tPreparation:<br \/>  \tMix together marinade ingredients. Marinate chicken for at least twenty minutes.<\/p>\n<p>  \tWhile marinating chicken, mix together sauce ingredients. Set aside.<\/p>\n<p>  \tAlso while marinating chicken, parboil noodles in a pot of boiling water for three minutes. Loosen up noodles with chopsticks as they are boiling. Drain.<\/p>\n<p>  \tHeat wok. When heated, add 1 tablespoon of oil. Add garlic and chicken and stir-fry. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok. Stir-fry. When the shrimp are done, mix the chicken and shrimp and remove from the wok to a platter.<\/p>\n<p>  \tReheat the wok and add 1 tablespoon of oil. Add onions, bok choy, carrot and broccoli and stir-fry until tender and crisp. Sprinkle 1\/2 teaspoon of salt over the vegetables and mix it in. Remove the vegetables to a platter.<\/p>\n<p>  \tClean out the wok with a paper towel. Heat wok again and add 3 tablespoons oil. Place noodles in the wok, using chopsticks to break them up. Add 2 tablespoons hot bean sauce and 1 tablespoon light soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp and all the vegetables. Restir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.<\/p>\n<div class=\"chine-tie-zi-nei-rong-zhi-hou\" id=\"chine-3660136272\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-1889418300638825\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-1889418300638825\" \ndata-ad-slot=\"7273022922\" \ndata-ad-layout-key=\"-gw-3+1f-3d+2z\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Ingredients:  \t1 pound fresh noodles (Shanghai thin noodles are good)<br \/>\n  \t1\/2 pound chicken breast, cut into strips<br \/>\n  \t4 ounces shrimp, shelled and cleaned<br \/>\n  \t1\/2 bok choy, cut into bite-size pieces<br \/>\n  \t1\/2 cup carrot, cut on the diagonal<br \/>\n  \t1\/2 cup broccoli or cauliflower, trimmed, cut on the diagonal into 1-inch pieces<br \/>\n  \t1 onion, shredded<br \/>\n  \t1 clove garlic, minced<br \/>\n  \t1 tablespoon light soy sauce<br \/>\n  \t2 tablespoons hot bean sauce<br \/>\n  \t1\/2 teaspoon salt<br \/>\n  \t5 tablespoons cooking oil for stir-frying<br \/>\n  \tMarinade:<br \/>\n  \t1 teaspoon wine<br \/>\n  \t1 teaspoon light soy sauce<br \/>\n  \t1 teaspoon cornstarch<br \/>\n  \tSauce:<br \/>\n  \t1\/2 cup stock<br \/>\n  \t1 teaspoon light soy sauce<br \/>\n  \t1 tablespoon chili oil<br \/>\n  \t1 teaspoon sugar<br \/>\n  \t1 teaspoon sesame oil<br \/>\n  \t2 teaspoons cornstarch<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,2859],"tags":[],"class_list":["post-18802","post","type-post","status-publish","format-standard","hentry","category-chinese-culture","category-chinese-food"],"views":139,"_links":{"self":[{"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/posts\/18802","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/comments?post=18802"}],"version-history":[{"count":0,"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/posts\/18802\/revisions"}],"wp:attachment":[{"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/media?parent=18802"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/categories?post=18802"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chinesemoment.com\/vi\/wp-json\/wp\/v2\/tags?post=18802"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}