On Friday, I cooked Szechuan stir fry and chow mein. I didn’t use any specific recipes for it but I kind of cheated by using a premade Szechuan sauce. I had tried quite a few before this but found most of them to be underwhelming and not very flavourful. The first time I made this, I had actually gone to the grocery store intending to try making a Szechuan sauce from scratch but unfortunately the store I went to didn’t sell the peppercorns. They did happen to carry the San-J Szechuan Marinade so I figured i’d give it a shot and it turned out great! Dustin said that this is his favourite meal I have made so far.
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Instructions
1. Use paper towels to press any excess moisture out of tofu, then chop into small cubes.
2. Add the oil to a large wok or skillet over medium-high heat. Swirl to coat the entire surface of the pan. Add the garlic and cook until fragrant. Add the carrots, peppers, celery, zucchini, mushrooms, and tofu.
3. Add Szechuan and black bean garlic sauce and stir. Cover with lid and cook on medium-low heat while cooking chow mein.
Instructions
1. Add the oil to a frying pan over medium-high heat. Add the cabbage and cook for 2-3 minutes.
2. Add the noodles and 1 cup of water. Cook until noodles have soaked up most of the water, stirring occasionally.
3. In a bowl, mix the hoisin sauce, soy sauce, and sesame oil.
4. Pour mixture over noodles and mix until noodles are evenly coated. Fry on low setting for a couple more minutes. Add more hoisin or soy sauce according to taste.
