Ingredients with Measurements:
- 1 lb. Tongcai (Chinese pickled vegetable)
- 1 lb. boneless chicken breast, sliced thinly
- 2 tbsp. vegetable oil
- 2 tbsp. Sichuan peppercorns
- 1 tbsp. dried chili flakes
- 2 tbsp. soy sauce
- 1 tbsp. Shaoxing wine
- 1 tbsp. cornstarch
- 1 tbsp. sugar
- 2 cloves garlic, minced
- 1 tbsp. ginger, minced
- 1 red bell pepper, sliced thinly
- 1 green bell pepper, sliced thinly
- 1 onion, sliced thinly
- 2 scallions, sliced thinly
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the Tongcai under cold water and drain well. Cut into bite-sized pieces and set aside.
2. In a small bowl, mix together soy sauce, Shaoxing wine, cornstarch, and sugar. Set aside.
3. Heat the vegetable oil in a wok or large skillet over high heat. Add Sichuan peppercorns and dried chili flakes and stir-fry for 30 seconds until fragrant.
4. Add chicken slices and stir-fry for 2-3 minutes until browned.
5. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
6. Add red and green bell peppers and onion and stir-fry for 2-3 minutes until vegetables are slightly softened.
7. Add Tongcai and scallions and stir-fry for 1-2 minutes until heated through.
8. Pour in the soy sauce mixture and stir-fry for another minute until the sauce thickens and coats the ingredients evenly.
9. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 10g
Carbohydrates: 17g
Protein: 28g
Sodium: 800mg
Substitutions for ingredients:
- Pork or beef can be used instead of chicken
- Rice wine or dry sherry can be used instead of Shaoxing wine
- Red pepper flakes can be used instead of dried chili flakes
- Any type of bell peppers can be used
- Regular pickles can be used instead of Tongcai
Variations:
- Add sliced mushrooms or bamboo shoots for extra texture
- Use tofu instead of meat for a vegetarian version
- Add more chili flakes for a spicier version
Tips and tricks:
- Make sure to rinse the Tongcai well to remove excess saltiness
- Cut all ingredients into thin, bite-sized pieces for even cooking
- Stir-fry quickly over high heat to retain the texture and color of the vegetables
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on a platter. Garnish with chopped cilantro or scallions.
Garnishes:
Chopped cilantro or scallions
Pairings:
Steamed rice or noodles
Suggested side dishes:
Stir-fried bok choy or broccoli
Troubleshooting advice:
- If the stir-fry is too salty, rinse the Tongcai more thoroughly next time or reduce the amount of soy sauce used.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Make sure to cook the chicken thoroughly to an internal temperature of 165°F.
- Wash hands and utensils thoroughly before and after handling raw chicken.
Food history:
Tongcai is a traditional Chinese pickled vegetable made from mustard greens. It is commonly used in Sichuan cuisine for its tangy and salty flavor.
Flavor profiles:
Salty, tangy, spicy
Serving suggestions:
Serve hot as a main dish with steamed rice or noodles.
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Region: Chinese