Szechwan is a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan peppercorn . Peanuts, sesame paste and ginger are also prominent ingredients in Szechuan cooking.
Szechuan cuisine often contains food preserved through pickling, salting, and drying and is generally spicy. The Sichuan peppercorn (flower pepper) is commonly used. Szechuan pepper has an intensely fragrant, citrus-like flavor and produces a “tingly-numbing” sensation in the mouth. Also common are garlic, chili, ginger, star anise and other spicy herbs, plants and spices. Broad bean chili paste is also a staple seasoning in Sichuan cuisine. The regions cuisine has also been the originator of several prominent sauces widely used in Chinese cuisine as a whole today.
Common preparation techniques in Szechuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques. Beef is somewhat more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the prevalence of oxen in the region.Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a very rich gravy.
Chinese and Indian mix
1 can baby corn, cut into cubes
3 tbsp cornstarch
1 tsp ginger garlic paste
2 tbsp soy sauce
4 /5 garlic cloves, minced
1 tbsp Szechwan sauce
1/2 medium size onion, , sliced diagonally into 1/2 inch pieces
2 bell paper pepper, diced
Salt to taste
Make a paste of corn starch,ginger garlic paste and salt using water.Dip the baby corn cubes in the paste and deep fry till golden brown. Keep aside.Heat a pan over medium-high heat. Fry the minced garlic, stirring constantly until lightly browned. Add onion cubes,bell paper.Toss for a minutes.Stir in the Szechwan sauce and salt to 2 to 3 minutes.cook uncovered for about 2 more minutes. Serve over white rice.…