Still, since we are talking about food with so many variations, Hunan can also contain oyster sauce, Japanese rice wine, ketchup, and brown sugar.ĭepending on your taste, you can add more or less of something, but you must keep the chili pepper as a signature ingredient, without which Hunan wouldn’t be Hunan, but gravy. Soy sauce, chicken broth, wine vinegar, and sherry are also constituent parts of Hunan. The main vegetables in Hunan are scallions and shallots, but it can also contain ginger and chili peppers. However, which one you choose is a matter of preference, as they are both delicious and nutritious. Szechuan: DifferencesĪlthough they are similar, Hunan and Szechuan aren’t the same and have substantial differences.
In the following paragraphs, I will share information that will be very useful to you on the differences between Hunan and Szechuan, ingredients, substitutes, and which is better. They are similar, but not the same, so there are things to know about using them properly and combining them wisely. Both contain seasoning and soy sauce.īoth Hunan and Szechuan have an exceptional place in my kitchen and heart. Szechuan includes garlic, red bell peppers, cayenne peppers, green onions, and red chili. Hunan uses scallions and shallots, ginger, chili pepper, broth, cornstarch, and vinegar. Hunan has a dry and hot flavor, while Szechuan has a mouthwatering and numbing effect. Therefore, how are Hunan and Szechuan different, and which is better?
They have managed to spread worldwide with time, so we have them in almost all Chinese restaurants today. Still, she cautions that these alternatives are all still heavy on the salt, so think about ordering the sauce on the side.Both originating in China, Hunan and Szechuan are traditional Chinese sauces that offer many variations. Stir-fried dishes, such as shrimp with garlic sauce, Szechuan shrimp, moo goo gai pan and chicken with black bean sauce all contain less than 1,000 calories a plate, she says, and vegetarian dishes such as Buddha's Delight, stir-fried mixed vegetables, ma po tofu and Szechuan string beans also are healthier. Luckily, Hurley's quick to offer healthier and still-delicious options. The best way to cut the sodium out of your Chinese restaurant meal is to opt for steamed vegetables, but that's no fun. Dumplings, steamed or pan-fried, are much more health-friendly, she says. "I don't think people would eat two pork chops as an appetizer, but they sure do eat four spare ribs," she says. That's the same amount of calories as in two pork chops, Hurley says. Barbequed spare ribs: These "appetizers" pack a punch-one plate of spare ribs carries two thirds of a day's worth of saturated fat and 600 calories. General Tso's chicken features breaded, deep-fried chicken chunks that are then soaked in sauce Hurley and Liebman found that one plate has about 1,300 calories and half a day's worth of saturated fat-"so about the same as pork," Hurley says.ħ. General Tso's chicken: Though some restaurantgoers think chicken is a healthier option than pork and beef, it isn't necessarily.
"It's like eating three McDonald's McChicken sandwiches and a 32-ounce Coke," Hurley says.Ħ. Lemon chicken: A plate of lemon chicken contains 1,400 calories, two thirds of a day's fat and no vegetables. "What you're getting is three quarters of a pound of deep-fried meat, garnished with vegetables," she says. Crispy (orange) beef: Many meat-based menu items simply offer "hunks of fried meat," she says. "The noodles are thicker, but they're going to do the same damage to your belly and blood pressure as the lo mein," she says.Ĥ. Chow fun: This dish is made of wider rice noodles and might taste more healthy than lo mein, but it's not. They're especially dangerous because they're often served alongside people's main orders, she says, and deliver "not much more than a smattering of vegetables or protein from the meat." Hurley thinks people should steer clear entirely of the noodle dishes and instead focus on choices that'll deliver a few more nutrients, such as mixed vegetables or tofu.ģ. Fried rice and lo mein: "Those dishes are basically three quarters of a day's calories, and you're just getting four or five cups of white rice or white noodles with oil and a sprinkling of vegetables," Hurley says. Her picks for some of the worst offenders on the menu, as well as a few ways to make your meal a little healthier:ġ and 2. Hurley and Bonnie Liebman published "Chinese Restaurant Food: Wok Carefully," an analysis of options from national Chinese food chains, last year. The next time you're at a Chinese restaurant, back away from the fried rice and think twice about General Tso's chicken-many dishes are loaded with sodium, oil and carbs, says Jayne Hurley, a senior nutritionist for the Center for Science in the Public Interest.
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