4 sichuan stir Recipes

chicken broth, sugar, soy sauce, chinese black vinegar, sesame oil, chinese rice wine or 1 tbsp dry sherry, ketchup, fish sauce, cornstarch, country-style boneless pork ribs, trimmed, baking soda, cold water, chinese rice wine or 2 tsp dry sherry, cornstarch, minced garlic cloves, scallions, white part minced, green parts sliced thin, asian garlic and red chile paste, vegetable oil, shiitake mushrooms or 6 oz portabella mushrooms, stemmed and sliced thing, water chestnuts

shrimp, small size (fresh ), coarse salt, egg white, tapioca starch (substitute cornstarch), sesame oil, granulated sugar, white pepper, firm tofu (firm recommended for frying ), chicken stock (option, won ton or chicken powder), light soy sauce, rice wine, bean sauce (amoy sichuan spicy noodle sauce or other similar types), garlic, chopped, chili paste with garlic, chili pepper flakes (optional), tapioca starch (substitute cornstarch), scallions (spring onion, green onion), peanut oil, grated ginger, cooked rice (optional yellow or white rice)

soy sauce, rice wine (or sake), cornstarch, dark sesame oil, boneless chicken breasts , cut into bite sized pieces, vegetable oil, divided, chicken broth, sugar, soy sauce, rice wine (or sake), worcestershire sauce, cornstarch, dark sesame oil, green onions, minced, fresh ginger, peeled and minced, garlic, minced, chili paste with garlic, water chestnuts, sliced and drained, green onion top (1/2 inch slices), peanuts, unsalted and dry roasted, cooked rice