Whats some nice Japanese Curry or Spicy dishes?

[CW]

Hi: I like to use the ready made Indian and chinese spice paste, you can get the jarred Szechuan sauce in the chinese aisle of the supermarket.

Szechuan chicken

1 Boneless Chicken Breast - cut into chunks
1/4 Green bell pepper - seeded and cut into chunks
1/4 Red bell pepper - seeded and cut into chunks
3 scallions (green onions) sliced into thin rings
Sesame oil
Szechuan sauce in a jar
Oil to cook

Heat about 1 tablespoon oil in a non-stick frypan on Med heat. Add chicken and cook until no longer pink, but do not brown. Remove from pan and set aside. Add more oil if needed and gently cook peppers until hot but still crisp. You don't want to brown these either. Put chicken back into frypan and turn heat to Med - low. Add Szechuan sauce, starting with a couple of teaspoons mixed with a tablespoon of water. heat through and taste - if you want it hotter, add more sauce ( and water - depending on how ''juicy'' you want it.)
Add scallions and cook about 20 seconds more. Remove from heat and sprinkle a little sesame oil over for taste. Serve with rice or noodles. Recipe can be adjusted for serving size and other vegetables like peas, straw mushrooms, carrots, onion, bok choy can be used, whatever you like and that's handy!

 

[Gohopawallt]

Even if its not japanese maybey some nice chinese or Indian just aslong as its spicy

 

[Nadeen]

japanese-style curry rice

1 Servings
Measure Ingredient
1 medium Yellow onion; sliced
2 Whole potatoes; chunked (up to 3)
2 Carrots; diced
1 cup Whole mushrooms
¾ pounds Beef or other meat; cut in bite size pcs
1 Box curry roux; (Japanese brand)
1 Serving freshly cooked warm rice

Read the instruction on the box of commercial curry roux and find out what ingredients you need first. You may increase or decrease the amount of vegetables and meat by as much as 50% if you wish. However, the amount of water you add should not be decreased. If the consistency of the curry stew is too thick, adjust it by adding water at the end. The commercial curry roux contains everything, so you do not need to add salt or pepper. Typical ingredients are listed above. Directions: Heat a deep pan and add one or two tablespoons of oil. Saute the sliced onion over medium heat until it softens. Brown the meat separately, then add it to the onion. Add water as specified, add a bay leaf, and simmer for 2 hours. Then add the potatoes, carrots and mushrooms and continue simmering. When the potates and carrots are tender add the curry roux. Simmer gently for 15 minutes while stirring. Serve with rice

 

[Holly]

You have to try this! I love spicy foods , and I got this recipe from All recipes about a month ago and made it....loved it!




Asian Fire Meat

For a great tasting beef dish from Asia, fire meat is delicious and easy to prepare. It originates from China, offering a refreshing change from standard fare recipes. Ice cold beer is the beverage recommended with fire meat."


1/2 cup soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
3 cloves garlic, crushed
1 large red onion, chopped
ground black pepper to taste
1 teaspoon red pepper flakes
2 tablespoons sesame seeds
2 leeks, chopped
1 small carrot, chopped
1 pound beef round steak, sliced paper thin


In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight.
Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles. For Korean style fire meat, roll the meat mixture up in a leaf of red lettuce.