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Char Siu with Szechuan Sauce (Chinese Takeaway Style)

Cook up a takeaway style classic with this Chinese style char siu with Szechuan sauce recipe. Spicy with hot bean sauce and a variety of vegetables, it's perfect for a quick dinner with egg fried rice.
Course Main Course
Cuisine Chinese, British Chinese, American Chinese, Scottish Chinese, Chinese Takeaway Style
Keyword char siu, Szechuan
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 portion

Equipment

  • 1 Wok or Large Frying Pan

Ingredients

Sauce

  • 1 1/2 tablespoons hot bean sauce
  • 1 1/2 tablespoons tomato ketchup
  • 1 teaspoon oyster sauce
  • 1 teaspoon light soy sauce
  • 1/4 teaspoon dark soy sauce
  • 1 teaspoon hoisin sauce
  • 1/4 teaspoon caster sugar
  • pinch white pepper

Stir Fry

  • 1 tablespoon sunflower oil
  • 1/4 onion, sliced
  • 1/4 green pepper, deseeded and roughly chopped
  • 1/4 carrot, thinly sliced
  • 1 handful tinned bamboo shoots, rinsed and drained (about 30g)
  • 1 handful tinned water chestnuts, rinsed and drained (about 30g)
  • 12 slices cooked char siu
  • pinch sea salt
  • 1/4 teaspoon MSG
  • 1 tablespoon chopped garlic in oil
  • 1/4 teaspoon crushed dried chilli flakes
  • 200 millilitres light chicken stock
  • 1 tablespoon potato starch, mixed with 2 tablespoons water
  • 1 spring onion, sliced
  • 1 teaspoon rice wine
  • 1 red chilli, sliced

Instructions

Sauce

  • In a bowl, add 1 1/2 tablespoons hot bean sauce, 1 1/2 tablespoons tomato ketchup, 1 teaspoon oyster sauce, 1 teaspoon light soy sauce, 1/4 teaspoon dark soy sauce, 1 teaspoon hoisin sauce, 1/4 teaspoon caster sugar and pinch white pepper. Mix briefly and set aside.

Stir Fry

  • Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil, 1/4 onion, sliced, 1/4 green pepper, deseeded and roughly chopped, 1/4 carrot, thinly sliced, 1 handful tinned bamboo shoots, rinsed and drained (about 30g) and 1 handful tinned water chestnuts, rinsed and drained (about 30g). Stir fry for 1 minute. Add 12 slices cooked char siu, pinch sea salt, 1/4 teaspoon MSG, 1 tablespoon chopped garlic in oil and 1/4 teaspoon crushed dried chilli flakes and mix well. Add the prepared sauce and 200 millilitres light chicken stock. Mix well, bring to the boil and simmer for 2 minutes until the sauce reduces slightly.
  • Slowly add 1 tablespoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 spring onion, sliced, 1 teaspoon rice wine, and 1 red chilli, sliced. Mix well once more and serve.