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The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty
Sichuan stir-fried cabbage with chili
The Chinese invented the cooking technique of "chao" or quick stir-fry centuries ago. Every one of us has enjoyed a fried rice, or...
Stir-fried lotus root with chilies and Sichuan pepper
The first time I ate lotus root was more than 20 years ago is a small Chinese restaurant in Philadelphia. My curiosity was irked by this...
Sichuan red-braised mutton (or beef) with daikon
Red-braising is one of the oldest cooking techniques in the world. Originally thought to have originated in Shanghai, red-braising is a...
Stir-fried yam leaves with chilies and Sichuan pepper
I found these leaves at the Belmont Farmers Market a few years ago and had to ask the vendor what they were. I took home a bunch and made...
Sichuan-style stir fried bok choy
Quick wok fried vegetables are a favorite at our home. Although most folks throw together these dishes quickly, it hard to keep the...
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