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From: trickey@alice.UucP (Howard Trickey)
Newsgroups: net.cooks
Subject: Szechuan Cookbook
Message-ID: <4870@alice.UUCP>
Date: Thu, 23-Jan-86 20:06:53 EST
Article-I.D.: alice.4870
Posted: Thu Jan 23 20:06:53 1986
Date-Received: Fri, 24-Jan-86 22:13:47 EST
Organization: Bell Labs, Murray Hill
Lines: 39

> From: datacube!maureen    Jan 16 10:28:00 1986
> P.S. If anyone knows of a good Szechuan Cookbook or any recipes
> please post them. Thanks for your time!

I like "Jennie Low's Szechuan Cookbook", by Jennie Low
(Presidio Press, 31 Pamaron Way, Novata CA).
Here's a sample recipe:

             Chicken with Chili Peppers

1 1/2 lbs chicken thighs or		Marinade:
      2 1/2 cups sliced chicken		1 tsp salt
1 green pepper or 25 snow peas		1 tsp sugar
3 tbsp oil				2 tsp thin soy sauce
8 whole dried red chili peppers		2 tsp oyster sauce
1/3 cup chicken stock			1 tbsp white wine
1 1/2 tbsp salted black beans,		1 tbsp cornstarch
          rinsed and drained		Dash pepper
1 1/2 tbsp sesame oil

1. Skin and bone chicken and cut into strips about 1.5"-by-1".
2. Sprinkle marinade ingredients over chicken, mix well, and
   marinate at least 5 hours or overnight.
3. Remove and discard seeds from bell pepper.  Cut bell pepper
   into strips 1"-by-1/2".  If using snow peas, remove and
   discard tips.  cut diagonally into 1/2" pieces.
4. Heat wok.  Add 1 tbsp oil and bell pepper or snow peas.
   Stir-fry for 1 minute over medium heat.  Remove from wok
   and set aside.
5. Heat wok. Add 2 tbsp oil, whole chili peppers, and chicken.
   Stir-fry for 3 minutes over high heat.
6. Add 1/3 cup chicken stock.  Cover and cook for 3 minutes over
   high heat.
7. Add black beans, cooked bell pepper or snow peas, and sesame oil.
   Mix well and serve.

Advance preparation: Steps 1 through 4 may be done a few hours in
   advance and kept at room tempature.