Spicy food other than curry?
I am English and my husband is Asian and only likes really spicy rich food. Can anyone give me any ideas or recipes other than curry that are either spicy or full of flavour that we can both enjoy
- Dee ClifftLv 58 years agoFavorite Answer
How about Kung Pao Chicken or Mongolian Beef?
Kung Pao Chicken
"Put some spice in your life with this restaurant favorite: Chicken and peanuts in soy-sesame sauce with hot chili paste."
1 pound skinless, boneless chicken
breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts
1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Super-Simple, Super-Spicy Mongolian Beef
1/4 cup soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
2 teaspoons white sugar
1 tablespoon minced garlic
1 tablespoon red pepper flakes (optional)
1 pound beef flank steak, thinly sliced
1 tablespoon peanut oil
2 large green onions, thinly sliced
Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.
- cymry3jonesLv 77 years ago
Szechuan Chinese recipes. Here's an example:
4 chicken breasts, boneless, skinless, about 7 ounces each
2 egg whites
2 tablespoons cornstarch
2 tablespoons Shao Xing rice wine, dry sherry or cooking wine
1 teaspoon Worcestershire sauce
2 teaspoons Tabasco sauce
2 tablespoons sesame oil
1 tablespoon soy sauce
2 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon crushed dried red chilies, or to taste
2 slices ginger, minced, to form 1 tablespoon
4 carrots, cut into thin strips
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
3 green onions, chopped
1 cup plus 1 tablespoon vegetable oil
Rinse the chicken and pat dry with paper towels. Cut the chicken breasts into thin strips. (Partially freeze chicken breasts first to make this easier).
Combine the sauce ingredients in a small bowl and set aside. Whisk the cornstarch into the egg whites. Coat the chicken strips in the cornstarch mixture. Heat 1 cup oil in the wok. Cook the chicken strips briefly in the hot oil until they turn white. Remove the chicken and drain on paper towels. Clean out the wok and add 1 tablespoon oil. When the oil is hot, add the carrots. Stir-fry briefly and add the peppers.
Make a "well" in the middle of the wok and add the sauce. Heat briefly, then mix the sauce in with the vegetables.
Return the chicken to the wok.
Stir-fry 1 to 2 more minutes. Stir in the green onions. Serve with rice.
Many more on the net - Szechuan recipes
- 8 years ago
Wasabi sauce is really spicy, ask your husband if he knows what it is. Ghost peppers are also very hot. Try the peppers with a meat as a seasoning possibly.
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