Here is a simple stir-fried beef dish with colorful strips of red and green peppers, a quick marinade, and a tasty sauce of Sichuanese sweet bean paste and soy sauce. Authentic Chinese cooking does not get much easier than this. There’s a little prep work involved – cutting the beef into thin strips that will [...]

From my series of Chinese dishes, this one is most satisfying in the middle of the dark, dismal New York City winter. It has a thick broth, thin cut slices of beef, strips of celery for a little crunch, and tons of hot chile flavor. This dish will warm you up and clear your sinuses. [...]

A thick sesame and chili sauce glazes these noodles and flavors the tofu, while preserved vegetables, scallions, and peanuts provide a scattering of funkiness, freshness, and crunch. It’s a simple noodle dish, a street food from Sichuan, China, and it’s easy to put together at home, but it has a beautiful combination of contrasting flavors [...]

These crispy beef slivers are often eaten as a snack in Sichuan, China, similar to jerky. They are cooked by the “Zha Shou” method (炸收, literally translated as fry and take in), in which the meat is deep fried until crisp, then simmered in an aromatic liquid, which flavors and coats the meat as it [...]

The Sichuan, China cooking method known as dry-frying turns chunks of tasty dark meat chicken in this dish into crisp, spicy, red-coated delicacies, contrasted with matching slices of celery and scallion greens. Dry frying is a common cooking method in Sichaun cuisine. Meat is stir-fried until its excess moisture evaporates and it becomes slightly crisp, [...]

Dry frying is a common cooking method in Sichaun (Szechuan) cuisine. Meat is stir-fried until its excess moisture evaporates and it becomes slightly crisp, then chili bean sauce is added to the oil to coat the meat in rich, spicy redness. The vegetables are then added and stir-fried for a minute or two, and the [...]