18 Spicy Szechuan Recipes for Bold Flavors

Venture into the vibrant world of Szechuan cuisine with our roundup of 18 spicy recipes that promise to electrify your taste buds! Perfect for home cooks craving bold flavors, these dishes blend fiery heat with mouthwatering aromas. Whether you’re a spice novice or a chili champion, there’s something here to challenge and delight. Ready to turn up the heat? Let’s dive into these irresistible Szechuan specialties!

Szechuan Dan Dan Noodles

Here’s how to make Szechuan Dan Dan Noodles, a spicy, nutty dish that’s packed with flavor.

Ingredients

• 8 oz fresh Chinese wheat noodles
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/2 lb ground pork
• 2 tbsp Szechuan peppercorns, crushed
• 1 tbsp chili oil
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 cup chicken broth
• 2 tbsp peanut butter
• 1 tbsp rice vinegar
• 1/2 cup green onions, sliced

Instructions

1. Bring a large pot of water to a boil. Add noodles and cook for 3-4 minutes until al dente. Drain and set aside.
2. Heat vegetable oil in a pan over medium heat. Add garlic and ginger, sauté for 30 seconds until fragrant.
3. Add ground pork to the pan. Cook for 5 minutes, breaking it apart until browned.
4. Stir in crushed Szechuan peppercorns, chili oil, soy sauce, and sugar. Cook for 1 minute to blend flavors.
5. Pour in chicken broth and bring to a simmer. Let it reduce for 3 minutes.
6. Whisk in peanut butter and rice vinegar until smooth. Simmer for another 2 minutes.
7. Divide noodles among bowls. Top with pork sauce and garnish with green onions.

Kick up the heat with extra chili oil if you dare. The noodles should be slick with sauce, offering a punch of umami and spice. Serve with a side of pickled vegetables to cut through the richness.

Mapo Tofu with Ground Pork

Oozing with bold flavors, this Mapo Tofu with Ground Pork is a fiery, comforting dish that’s surprisingly simple to make. Perfect for weeknights when you crave something spicy and satisfying.

Ingredients

– 1 tbsp vegetable oil
– 1/2 lb ground pork
– 2 cloves garlic, minced
– 1 tbsp ginger, minced
– 2 tbsp doubanjiang (fermented bean paste)
– 1 cup chicken broth
– 1 tbsp soy sauce
– 1 tsp sugar
– 1/2 tsp Sichuan peppercorns, ground
– 14 oz soft tofu, cubed
– 1 tbsp cornstarch mixed with 2 tbsp water
– 2 green onions, sliced

Instructions

1. Heat vegetable oil in a large pan over medium-high heat.
2. Add ground pork, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
3. Stir in garlic and ginger. Cook for 30 seconds until fragrant.
4. Mix in doubanjiang, coating the pork evenly. Cook for 1 minute.
5. Pour in chicken broth, soy sauce, and sugar. Bring to a simmer.
6. Sprinkle ground Sichuan peppercorns into the sauce. Stir well.
7. Gently add tofu cubes. Simmer for 5 minutes, avoiding stirring too much to keep tofu intact.
8. Slowly drizzle in cornstarch mixture. Stir gently until sauce thickens, about 2 minutes.
9. Garnish with green onions before serving.
Unbelievably silky tofu contrasts with the spicy, numbing sauce, creating a dish that’s addictive. Serve over steamed rice to balance the heat.

Szechuan Hot and Sour Soup

Oozing with bold flavors, this Szechuan Hot and Sour Soup brings heat and tang to your table in under 30 minutes. Perfect for chilly evenings or when you’re craving something spicy.

Ingredients

• 4 cups chicken broth
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 cup shiitake mushrooms, sliced
• 1/4 cup bamboo shoots, julienned
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp Szechuan peppercorns
• 1/2 tsp red pepper flakes
• 1 egg, beaten
• 1 tbsp cornstarch
• 2 tbsp water
• 2 green onions, sliced

Instructions

1. Heat vegetable oil in a large pot over medium heat.
2. Add minced garlic and grated ginger. Sauté for 1 minute until fragrant.
3. Add shiitake mushrooms and bamboo shoots. Cook for 3 minutes.
4. Pour in chicken broth, soy sauce, rice vinegar, Szechuan peppercorns, and red pepper flakes. Bring to a boil.
5. Reduce heat to low. Simmer for 10 minutes.
6. Slowly pour beaten egg into the soup while stirring gently to create ribbons.
7. Mix cornstarch and water in a small bowl. Stir into the soup to thicken.
8. Garnish with sliced green onions before serving.

Delightfully spicy and sour, this soup has a velvety texture with crunchy bamboo shoots. Serve with extra Szechuan peppercorns on the side for those who dare.

Kung Pao Chicken with Peanuts

Let’s dive into making Kung Pao Chicken with Peanuts, a dish that balances spicy, sweet, and nutty flavors perfectly.

Ingredients

• 1 lb chicken breast, cubed
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 3 dried red chilies, chopped
• 1 tsp Sichuan peppercorns
• 1/2 cup roasted peanuts
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 inch ginger, minced

Instructions

1. Marinate chicken with soy sauce, rice vinegar, sugar, and cornstarch for 15 minutes. Tip: Cornstarch ensures the chicken stays tender.
2. Heat oil in a wok over medium-high heat until shimmering.
3. Add chicken, stir-fry for 4 minutes until no longer pink. Remove and set aside.
4. In the same wok, add chilies and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant. Tip: Toast spices to unlock their aroma.
5. Add garlic and ginger, stir-fry for another 30 seconds.
6. Return chicken to the wok, add peanuts. Stir-fry for 2 minutes. Tip: Peanuts add crunch; don’t skip them.
7. Garnish with green onions, serve hot.

Zesty and bold, this dish offers a crunchy texture from peanuts against the tender chicken. Serve it over steamed rice to soak up the sauce, or with a side of stir-fried vegetables for a complete meal.

Twice-Cooked Pork Belly

Get ready to elevate your pork belly game with this crispy, flavorful twice-cooked method. Perfect for those who crave texture and depth in every bite.

Ingredients

• 1.5 lbs pork belly
• 2 tbsp salt
• 1 tbsp black pepper
• 2 cups water
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp honey

Instructions

1. Preheat oven to 375°F.
2. Score the pork belly skin in a crisscross pattern with a sharp knife.
3. Rub salt and black pepper evenly over the pork belly.
4. Place pork belly in a baking dish, add water, and cover with foil.
5. Bake for 1 hour, then remove foil and bake for another 30 minutes until tender.
6. Heat vegetable oil in a pan over medium heat.
7. Add minced garlic and sauté until fragrant, about 30 seconds.
8. Cut the baked pork belly into 1-inch thick slices.
9. Sear the slices in the pan until both sides are crispy, about 2 minutes per side.
10. Mix soy sauce and honey in a small bowl.
11. Brush the mixture over the crispy pork belly slices and cook for another minute.

Kick your meal up a notch with this dish; the crispy exterior gives way to succulent, flavorful meat. Serve it sliced over steamed rice or alongside a fresh cucumber salad for a refreshing contrast.

Szechuan Spicy Wontons

Szechuan spicy wontons pack a punch with their bold flavors and satisfying texture. Perfect for spice lovers, this dish combines tender wontons with a fiery sauce.

Ingredients

• 1 pack wonton wrappers
• 1 lb ground pork
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tsp Szechuan peppercorns
• 1 tbsp chili oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/4 cup green onions, chopped
• 1/2 cup chicken broth

Instructions

1. In a bowl, mix 1 lb ground pork, 2 tbsp soy sauce, 1 tbsp sesame oil, 2 cloves minced garlic, 1 tsp grated ginger, and 1/4 cup chopped green onions until well combined.
2. Place 1 tsp of the pork mixture in the center of each wonton wrapper. Fold the wrapper over the filling to form a triangle, pressing the edges to seal. Tip: Moisten the edges with water for a better seal.
3. Bring a large pot of water to a boil. Add the wontons in batches, cooking for 3-4 minutes until they float to the top. Tip: Avoid overcrowding the pot to prevent sticking.
4. While the wontons cook, heat 1/2 cup chicken broth, 1 tbsp chili oil, and 2 tsp Szechuan peppercorns in a small saucepan over medium heat for 2 minutes. Tip: Adjust the amount of chili oil based on your heat preference.
5. Drain the cooked wontons and divide them among bowls. Pour the spicy broth over the wontons.

Mouthwatering and fiery, these wontons offer a delightful contrast between the soft wrapper and the spicy, aromatic broth. Serve with extra chili oil on the side for those who dare.

Dry-Fried Green Beans with Minced Pork

This dish packs a punch with its crispy beans and savory pork. Try it for a quick, flavorful weeknight dinner.

Ingredients

• 1 lb green beans, trimmed
• 1/2 lb ground pork
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 2 tbsp vegetable oil

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add green beans, spreading them in a single layer. Cook undisturbed for 2 minutes to blister.
3. Stir beans and continue cooking for 3 more minutes until slightly charred. Remove and set aside.
4. In the same skillet, add ground pork. Break it apart with a spatula and cook until no longer pink, about 5 minutes.
5. Add garlic and red pepper flakes. Cook for 30 seconds until fragrant.
6. Return green beans to the skillet. Add soy sauce, sesame oil, and sugar. Toss to combine.
7. Cook for another 2 minutes, stirring frequently, until everything is well coated and heated through.

You’ll love the contrast between the crunchy beans and tender pork. Serve over rice or alongside a cold beer for a satisfying meal.

Szechuan Beef with Broccoli

Rustle up a quick, flavorful dinner with this Szechuan Beef and Broccoli stir-fry. Perfect for weeknights, it packs heat and crunch in every bite.

Ingredients

– 1 lb beef flank steak, sliced thin against the grain – 2 cups broccoli florets – 2 tbsp vegetable oil – 3 cloves garlic, minced – 1 tbsp ginger, grated – 2 tbsp soy sauce – 1 tbsp hoisin sauce – 1 tsp Szechuan peppercorns, crushed – 1 tsp red pepper flakes – 1/2 cup beef broth – 1 tsp cornstarch – 1 tbsp water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over high heat until shimmering. 2. Add beef slices in a single layer; cook undisturbed for 2 minutes until browned. Flip and cook 1 minute more. Remove beef. 3. Add remaining 1 tbsp oil to skillet. Stir-fry broccoli for 3 minutes until bright green. 4. Push broccoli to sides; add garlic and ginger to center. Cook 30 seconds until fragrant. 5. Mix in soy sauce, hoisin, Szechuan peppercorns, and red pepper flakes. Stir to combine. 6. Return beef to skillet; toss with sauce and broccoli. 7. Whisk beef broth, cornstarch, and water in a bowl. Pour into skillet. 8. Cook 2 minutes, stirring, until sauce thickens. Drizzle with additional hoisin if desired. Delight in the tender beef and crisp broccoli coated in a spicy, umami-rich sauce. Serve over steamed rice or noodles for a hearty meal.

Fish-Fragrant Eggplant Stir-Fry

Gather your ingredients and let’s dive into making Fish-Fragrant Eggplant Stir-Fry, a dish that’s surprisingly meat-free despite its name. This Sichuan classic is all about bold flavors and a silky texture.

Ingredients

– 2 medium eggplants, cut into 2-inch sticks
– 2 tbsp vegetable oil
– 1 tbsp ginger, minced
– 2 cloves garlic, minced
– 2 green onions, sliced
– 1 tbsp Sichuan peppercorns
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sugar
– 1/2 cup water

Instructions

1. Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering.
2. Add 1 tbsp minced ginger and 2 cloves minced garlic, stir-frying for 30 seconds until fragrant.
3. Toss in 2 medium eggplants, stir-frying for 5 minutes until they start to soften.
4. Sprinkle 1 tbsp Sichuan peppercorns over the eggplants, stirring to coat evenly.
5. Pour in 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar, mixing well.
6. Add 1/2 cup water, reduce heat to medium, and simmer for 10 minutes until the eggplants are tender.
7. Garnish with 2 sliced green onions before serving.
Ladle the stir-fry over steamed rice for a comforting meal. The eggplants should be melt-in-your-mouth tender, with a punchy, aromatic sauce that’s not too spicy. Try topping with extra green onions for a fresh crunch.

Szechuan Pepper Salt Shrimp

Just when you thought shrimp couldn’t get any better, Szechuan pepper salt shrimp comes along. This dish packs a punch with its bold flavors and simple preparation.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp Szechuan peppercorns
• 1 tbsp coarse sea salt
• 2 tbsp vegetable oil
• 1 tsp garlic powder
• 1/2 tsp sugar

Instructions

1. Heat a dry skillet over medium heat. Add Szechuan peppercorns and toast for 2 minutes until fragrant. Tip: Stir constantly to prevent burning.
2. Transfer peppercorns to a mortar. Add sea salt. Grind into a fine powder. Set aside.
3. In a bowl, toss shrimp with vegetable oil, garlic powder, and sugar until evenly coated.
4. Heat a large skillet over high heat. Add shrimp in a single layer. Cook for 2 minutes per side until pink and opaque. Tip: Do not overcrowd the skillet to ensure even cooking.
5. Sprinkle the ground pepper salt over the shrimp. Toss to coat evenly. Tip: Adjust the amount of pepper salt to your preference for heat.

Mouthwatering and aromatic, these shrimp offer a crispy exterior with a juicy interior. Serve them over steamed rice or alongside a crisp salad for a complete meal.

Spicy Szechuan Cucumber Salad

Perfect for beating the heat, this Spicy Szechuan Cucumber Salad packs a punch with minimal effort. Pair it with grilled meats or enjoy it solo for a refreshing crunch.

Ingredients

• 2 cups thinly sliced cucumbers
• 1 tbsp Szechuan peppercorns
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp crushed red pepper flakes
• 1 tbsp sesame oil
• 2 cloves minced garlic
• 1 tbsp toasted sesame seeds

Instructions

1. Place sliced cucumbers in a large bowl.
2. Toast Szechuan peppercorns in a dry skillet over medium heat for 2 minutes, until fragrant. Grind into a fine powder.
3. Whisk together soy sauce, rice vinegar, sugar, red pepper flakes, sesame oil, and minced garlic in a small bowl.
4. Pour dressing over cucumbers and toss to coat evenly.
5. Sprinkle ground Szechuan peppercorns and toasted sesame seeds over the salad.
6. Let the salad sit for 10 minutes to allow flavors to meld before serving.

Fresh and vibrant, this salad offers a crunchy texture with a bold, spicy kick. Serve it chilled over a bed of lettuce for an extra layer of freshness.

Chongqing Spicy Chicken

Spice up your dinner routine with Chongqing Spicy Chicken, a fiery dish that packs a punch with bold flavors and tender meat.

Ingredients

• 2 lbs chicken thighs, boneless and skinless, cut into 1-inch pieces
• 2 tbsp Sichuan peppercorns
• 1/2 cup dried red chili peppers
• 3 tbsp vegetable oil
• 1 tbsp ginger, minced
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup green onions, sliced

Instructions

1. Heat vegetable oil in a wok over medium-high heat until shimmering, about 2 minutes.
2. Add chicken pieces to the wok. Stir-fry until golden brown, about 5 minutes. Tip: Ensure the chicken is patted dry to avoid oil splatters.
3. Remove chicken from the wok and set aside. Drain excess oil, leaving 1 tbsp in the wok.
4. Add Sichuan peppercorns and dried red chili peppers to the wok. Stir-fry for 30 seconds until fragrant. Tip: Toast the spices lightly to release their aroma without burning.
5. Add minced ginger and garlic to the wok. Stir-fry for another 30 seconds.
6. Return the chicken to the wok. Add soy sauce, sugar, and salt. Stir-fry for 2 minutes to coat the chicken evenly.
7. Garnish with sliced green onions before serving. Tip: Serve immediately to enjoy the crisp texture of the chicken and the numbing heat of the Sichuan peppercorns.

Kick back with a plate of Chongqing Spicy Chicken, where the crispy exterior gives way to juicy meat, all enveloped in a mouth-numbing spice. Pair it with steamed rice to balance the heat or enjoy it as a bold appetizer at your next gathering.

Szechuan Boiled Fish in Chili Oil

A bold and fiery dish, Szechuan Boiled Fish in Chili Oil brings the heat with its vibrant flavors and tender fish. Perfect for those who love a spicy kick.

Ingredients

– 1 lb white fish fillets, sliced
– 2 cups chicken broth
– 1/4 cup Szechuan chili oil
– 2 tbsp soy sauce
– 1 tbsp minced garlic
– 1 tbsp minced ginger
– 1 tsp Szechuan peppercorns
– 1/2 cup sliced green onions
– 1/2 cup cilantro leaves

Instructions

1. Heat chicken broth in a large pot over medium heat until it reaches a simmer.
2. Add soy sauce, garlic, ginger, and Szechuan peppercorns to the broth. Simmer for 5 minutes to infuse flavors.
3. Gently place fish slices into the broth. Cook for 3-4 minutes until the fish turns opaque.
4. Carefully remove the fish with a slotted spoon and place it in a serving bowl.
5. Drizzle Szechuan chili oil over the fish, ensuring even coverage.
6. Garnish with green onions and cilantro leaves.
7. Serve immediately while hot.

Kitchen tip: For an extra layer of flavor, toast the Szechuan peppercorns before adding them to the broth. Keep the fish slices uniform for even cooking. Adjust the amount of chili oil based on your heat preference.

Kick your meal up a notch by serving this dish over steamed rice to balance the heat. The fish should be melt-in-your-mouth tender, with a bold, spicy flavor that lingers. Try adding a squeeze of lime for a fresh contrast.

Ants Climbing a Tree (Spicy Glass Noodles)

Unleash a burst of flavor with this Sichuan classic, perfect for spice lovers craving something uniquely satisfying.

Ingredients

• 4 oz glass noodles
• 1/2 lb ground pork
• 2 tbsp vegetable oil
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 2 tbsp Sichuan peppercorns
• 1/4 cup soy sauce
• 1 tbsp chili oil
• 1 tsp sugar
• 2 cups chicken broth
• 2 green onions, sliced

Instructions

1. Soak glass noodles in warm water for 15 minutes until soft. Drain and set aside.
2. Heat vegetable oil in a wok over medium-high heat. Add ground pork. Cook until browned, about 5 minutes.
3. Add minced ginger, garlic, and Sichuan peppercorns. Stir-fry for 1 minute until fragrant.
4. Pour in soy sauce, chili oil, and sugar. Mix well to coat the pork.
5. Add chicken broth and bring to a boil. Reduce heat to simmer for 10 minutes.
6. Add soaked noodles to the wok. Cook for 3 minutes, stirring occasionally, until noodles absorb the sauce.
7. Garnish with sliced green onions before serving.

Offering a slippery texture with a fiery kick, these noodles pair wonderfully with a crisp cucumber salad to balance the heat.

Szechuan Lamb with Cumin

Kick off your culinary adventure with this bold Szechuan Lamb with Cumin, a dish that marries fiery spices with tender meat for an unforgettable meal.

Ingredients

– 1 lb lamb shoulder, thinly sliced
– 2 tbsp vegetable oil
– 1 tbsp Szechuan peppercorns
– 1 tsp cumin seeds
– 2 tbsp soy sauce
– 1 tbsp chili flakes
– 1 tsp sugar
– 2 cloves garlic, minced
– 1 inch ginger, grated
– 1/2 cup green onions, sliced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add lamb slices to the skillet, spreading them out to ensure even cooking. Sear for 3 minutes without stirring.
3. Flip lamb slices and sear the other side for another 3 minutes until browned. Tip: Avoid overcrowding the pan to get a good sear.
4. Remove lamb from the skillet and set aside on a plate.
5. In the same skillet, add Szechuan peppercorns and cumin seeds. Toast for 1 minute until fragrant.
6. Add garlic and ginger to the skillet, stirring quickly for 30 seconds to prevent burning.
7. Return the lamb to the skillet along with soy sauce, chili flakes, and sugar. Stir to combine.
8. Cook the mixture for 5 minutes, stirring occasionally, until the lamb is fully coated and the sauce thickens slightly.
9. Add green onions and cook for an additional 1 minute. Tip: Reserve some green onions for garnish for a fresh contrast.
10. Serve hot. Tip: Pair with steamed rice to balance the heat.

Bold flavors dominate this dish, with the lamb’s richness cut by the sharpness of Szechuan peppercorns and the warmth of cumin. Serve it atop a bed of noodles for a twist, letting the sauce cling to every strand.

Szechuan Cold Noodles with Sesame Sauce

Zesty and bold, Szechuan cold noodles with sesame sauce bring a punch of flavor perfect for beating the summer heat. This dish combines spicy, nutty, and refreshing elements in one bowl.

Ingredients

– 8 oz dried wheat noodles
– 2 tbsp Szechuan peppercorns
– 1/4 cup soy sauce
– 2 tbsp sesame paste
– 1 tbsp rice vinegar
– 1 tsp sugar
– 1/2 tsp chili oil
– 1 cucumber, julienned
– 2 green onions, thinly sliced
– 1 tbsp sesame seeds

Instructions

1. Bring a large pot of water to a boil over high heat. Add 8 oz dried wheat noodles and cook for 8-10 minutes until al dente. Tip: Stir occasionally to prevent sticking.
2. Drain noodles and rinse under cold water until cool. Set aside.
3. Toast 2 tbsp Szechuan peppercorns in a dry pan over medium heat for 2 minutes until fragrant. Grind into a fine powder.
4. In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp sesame paste, 1 tbsp rice vinegar, 1 tsp sugar, 1/2 tsp chili oil, and the ground Szechuan peppercorns until smooth.
5. Toss the cooled noodles with the sauce until evenly coated. Tip: Use tongs for easy mixing.
6. Garnish with 1 julienned cucumber, 2 thinly sliced green onions, and 1 tbsp sesame seeds. Tip: Chill for 30 minutes before serving for enhanced flavors.
Refreshingly spicy and nutty, these noodles offer a satisfying crunch from the cucumber. Serve with extra chili oil on the side for those who dare.

Stir-Fried Szechuan Cabbage with Dried Chilies

Always looking for a quick, flavorful side? This Stir-Fried Szechuan Cabbage with Dried Chilies brings heat and crunch to your table in minutes.

Ingredients

• 1 tbsp vegetable oil
• 2 dried red chilies
• 1 lb Szechuan cabbage, sliced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp Szechuan peppercorns, crushed

Instructions

1. Heat 1 tbsp vegetable oil in a wok over medium-high heat until shimmering, about 1 minute.
2. Add 2 dried red chilies to the wok. Stir-fry for 30 seconds until fragrant but not burnt.
3. Add 1 lb sliced Szechuan cabbage to the wok. Stir-fry for 2 minutes until edges begin to wilt.
4. Pour in 1 tbsp soy sauce and sprinkle 1 tsp sugar over the cabbage. Toss to coat evenly.
5. Sprinkle 1/2 tsp crushed Szechuan peppercorns over the dish. Stir-fry for another 1 minute.
6. Remove from heat immediately to preserve the cabbage’s crunch.

Ready in under 10 minutes, this dish offers a fiery kick balanced by the cabbage’s natural sweetness. Serve alongside steamed rice to tame the heat or enjoy as a bold standalone.

Szechuan Spicy Tofu Skin Salad

You won’t find a more vibrant, punchy salad than this Szechuan Spicy Tofu Skin Salad. It’s a textural dream with a kick that lingers.

Ingredients

– 1 cup dried tofu skin – 2 tbsp Szechuan peppercorns – 1 tbsp chili oil – 2 tbsp soy sauce – 1 tbsp rice vinegar – 1 tsp sugar – 1/2 cup shredded carrots – 1/4 cup chopped scallions – 1 tbsp sesame oil

Instructions

1. Soak 1 cup dried tofu skin in warm water for 15 minutes until soft. Drain and squeeze out excess water. 2. Toast 2 tbsp Szechuan peppercorns in a dry pan over medium heat for 2 minutes until fragrant. Grind into a fine powder. 3. Slice the rehydrated tofu skin into thin strips. 4. In a large bowl, whisk together 1 tbsp chili oil, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar until the sugar dissolves. 5. Add the tofu skin strips, 1/2 cup shredded carrots, and 1/4 cup chopped scallions to the bowl. Toss to coat evenly. 6. Drizzle with 1 tbsp sesame oil and sprinkle with the ground Szechuan peppercorns. Toss again. 7. Let the salad sit for 10 minutes before serving to allow flavors to meld. Tip: For extra crunch, add a handful of crushed peanuts. Tip: Adjust the amount of chili oil based on your heat preference. Tip: Serve chilled for a refreshing twist. With its chewy tofu skin and crisp vegetables, this salad offers a bold Szechuan flavor profile. Try it as a side to grilled meats or atop a bowl of steamed rice for a hearty meal.

Summary

Feast your senses on these 18 Spicy Szechuan recipes that promise to deliver bold flavors right to your table. Perfect for home cooks looking to spice up their meal rotation, each dish offers a unique taste adventure. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to keep these fiery flavors at your fingertips. Happy cooking!