Szechuan Recipe

Prepare protein

Cut your chosen protein into 1/2-inch bite-size pieces. Pat dry with paper towels to remove surface moisture.

In a shallow bowl whisk the egg with 3 tablespoons cold water until combined to make an egg wash.

In a separate shallow dish combine 3 tablespoons all-purpose flour, 4 tablespoons cornstarch, 1 teaspoon salt and 1/2 teaspoon black pepper. Coat each piece of protein first in the flour mixture, then dip in the egg wash, then dredge again in the flour-cornstarch mixture for a double-crisp coating. Shake off excess.

Pour about 1 cup vegetable oil into a large skillet or wok to a depth of about 1/4 inch (or heat 1 to 1.5 inches for deep frying). Heat over medium-high until shimmering and a small pinch of batter sizzles immediately (about 350°F / 175°C if using a thermometer).

Fry breaded pieces in batches without overcrowding, 3–5 minutes per side for chicken or pork (until golden and cooked through) or 2–3 minutes per side for tofu (golden and crisp). Transfer to a wire rack or paper towel-lined plate to drain. Keep warm.

While the protein fries, trim and cut broccoli into bite-sized florets. Bring a pot of water to a boil, add 1/4 teaspoon salt, then blanch broccoli 1 minute until bright green and just tender. Drain and rinse under cold water to stop cooking; set aside.

Peel and cut the yellow onion into 1/2-inch slices or wedges. Core and seed the green and red bell peppers, then cut into 1/2-inch strips. Slice scallions on a bias and reserve the white parts separately from the green tops for garnish.

In a small bowl combine the sauce ingredients: 3 tablespoons soy sauce, 1 teaspoon dark soy (if using), 2 tablespoons rice vinegar, 1 tablespoon chili garlic sauce, 1 tablespoon hoisin sauce, 2 teaspoons brown sugar and 1/4 cup water. Stir until sugar dissolves. In a tiny cup stir 1 teaspoon cornstarch with 1 tablespoon cold water to make the slurry and set aside.

Heat 1 tablespoon vegetable oil in a clean large wok or skillet over medium heat. Add 1 teaspoon lightly crushed Szechuan peppercorns and 1/2 teaspoon dried red chili flakes; toast 20–30 seconds until fragrant but not burned.

Add the minced garlic (3 teaspoons) and minced ginger (1 teaspoon) plus the white parts of the scallions. Stir-fry 20–30 seconds until aromatic.

Pour in the prepared sauce mixture and bring to a simmer. Give the cornstarch slurry a quick stir and whisk it into the simmering sauce; simmer 1 minute until the sauce thickens to a glossy coating consistency. Taste and adjust heat or sweetness as desired.

Add the blanched broccoli, sliced onions and both bell pepper strips to the wok with the sauce. Stir-fry 2–3 minutes over medium-high heat until vegetables are crisp-tender and coated in sauce.

Return the fried protein to the wok and toss gently 1–2 minutes until everything is evenly coated and heated through. If sauce is too thick, add 1–2 tablespoons water to loosen.

Turn off heat. Sprinkle sliced green scallion tops and 1 teaspoon sesame seeds over the dish. Serve immediately over steamed rice or noodles.