Try this Szechuan Stir-Fry recipe, or contribute your own.
Suggest a better descriptionCombine sauce ingredients & set aside. Spray a skillet with nonstick cooking spray & stir fry meat until no longer pink. Drain juices. Add sauce to skillet. Bring to a boil, reduce heat, and simmer a few minutes. Serve over rice. Source: Lisa Clarke, very loosely based on "Szechuan Steak" recipe on back of McCormick Szechuan Seasoning sample packet. Notes from the Chef: "This was Saturdays experiment. It was pretty good! I adapted the sauce from a marinade, and as a result, the spices were a little too overpowering, but I think Ive accounted for that in the quantities shown here. It was easy to make & quite good." - Lisa Posted to CHILE-HEADS DIGEST V3 #,
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Serving Size: 1 Serving (147g) | ||
Recipe Makes: 2 | ||
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Calories: 360 | ||
Calories from Fat: 256 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.4g | 38 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 14.4g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 53.3mg | 16 % | |
Sodium 562.4mg | 19 % | |
Potassium 392.6mg | 10 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1g | ||
Protein 24.1g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 360
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