Mrs. Chiang's Szechwan Cookbook by Ellen Schrecker

Author:Ellen Schrecker
Language: eng
Format: mobi
Publisher: askmar publishing
Published: 2011-06-13T04:00:00+00:00

4 ribs celery

Rinse off the celery and trim it, then chop it into little pieces, about 1/4 inch in diameter.

2 scallions

Clean the scallions, then chop them, both white part and green, into small pieces, roughly the same size as the celery.

1-1/2-inch piece fresh ginger

Peel the ginger and chop it until the pieces are the size of match heads.

6 cloves garlic

Smash the garlic cloves with the side of your cleaver, then peel. Chop the garlic into the same size pieces as the ginger.

7 whole dried red peppers or 1 teaspoon dried red pepper flakes

If you are using the dried red peppers, cut them into little pieces, about the same size as the celery and scallion pieces.

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