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Entries tagged with 'Sichuan'

Steamed Dumplings With Shiitake Mushrooms in Sichuan Soup

Serious Eats Nick Kindelsperger 5 comments

The setup for this part dipping sauce, part soup couldn't be much simpler: add stock, some pantry staples, and scallions, dump in steamed dumplings, and that's dinner. More

Hoisin-Glazed Pork Chops With Sichuan Green Beans

Serious Eats Jennifer Olvera 2 comments

Sticky, hoisin-glazed chops are baked in the oven and served with a quick, spicy stir-fry of chopped, Sichuan-style green beans. More

Vegan Dan Dan Noodles

Serious Eats J. Kenji López-Alt 6 comments

Classic Dan Dan noodles are made with pork, pickled vegetables, and plenty of chili oil. In this version, we pack in all the flavor and texture with mushrooms fried until golden brown and chewy. More

The Best Vegan Mapo Tofu

Serious Eats J. Kenji López-Alt 28 comments

This is my favorite dish of all time, in a completely meat-free form. Using dried and fresh mushrooms complexity and texture to the fiery dish, making it every bit as good as—if not better than—the original. More

Vegetarian Mapo Tofu with Peas

Serious Eats Lauren Rothman Post a comment

"Pock-Marked Mother's Bean Curd," the translation of the name mapo tofu, gives a good indication of the homey, comforting nature of this dish, which tastes just like something Mom would make, if Mom were Chinese and an excellent cook. This vegetarian version omits the beef or pork, instead adding in some bright green peas. More

Mapo Chicken

Serious Eats Yvonne Ruperti 7 comments

Tofu haters can have a shot at tasting the addictive Sichuan-style sauce flavored with hot chili oil and numbing Sichuan peppercorns. More

Cold Sichuan Noodles with Spinach and Peanuts

Serious Eats J. Kenji López-Alt 4 comments

This hot and numbing cold noodle salad is a take on Dan Dan Mein, with spinach replacing a healthy portion of the noodles. The tangy and hot dressing slings wonderfully to the blanched leaves, delivering powerful and balanced flavor in every bite. More

Sichuan-Style Chicken Salad

Serious Eats Chichi Wang 10 comments

Start with poached chicken and add sesame paste and seeds, Sichuan peppercorns, pickled chili paste, minced garlic, and whatever else you might be in the mood for that day. More

Sichuan-Style Boiled Beef with Chili

Serious Eats Chichi Wang 1 comment

The beef cooks very quickly, in less than a minute, after which the meat is removed from the heat and topped with a mixture of toasted and minced dried chili peppers and Sichuan peppercorn. The spice blend is crumbly. It reminds me of an oatmeal topping for a cobbler....if only the cobbler were, you know, made of beef. More

Twice-Cooked Pork

Serious Eats Chichi Wang 3 comments

Twice-cooked pork is a Sichuan dish of fatty pork leg or belly that gets two very different cooking preparations. In the first stage, the belly is simmered just until it is cooked through. Then you stir-fry the slices of belly until the meat is brown, the fat has rendered somewhat, and the layer of skin is a little crispy around the edges. Finally, add to the wok what I think should be some kind of holy trinity of Chinese pastes: black bean, chili bean, and sweet bean. More

Mapo Dofu (Tofu) with Ramps

Serious Eats J. Kenji López-Alt 11 comments

[Photographs: J. Kenji Lopez-Alt] Note: Both the chili bean paste and the Sichuan Peppercorns can be bought online (follow the links) if you don't have a good Chinese market nearby. Use tofu labeled "silken" in a hardness range of medium... More

Gong Bao Chicken

Serious Eats Blake Royer 11 comments

If you've ordered takeout from a Chinese restaurant in your life, you've probably either seen or tasted Kung Pao chicken. And I'll admit that it's a dish I've loved and still enjoy. But the Westernized version is missing the key ingredient that is the star of the authentic Sichuan version, known more commonly as Gong Bao chicken: Sichuan peppercorns. It's their unique, mouth-numbing effect that gives the dish its spicy, warming quality. More

Bone Broth and Dipping Sauce

Serious Eats Chichi Wang 2 comments

[Photograph: Chichi Wang]... More

Mayi Shang Shu (Pork with Mung Bean Threads)

Serious Eats Nick Kindelsperger 11 comments

Mayi shang shu apparently translates into English as "ants climbing in trees." Don't worry, no actual ants are involved: the pork clings to the noodles like ants on a tree. More

Real Deal Mapo Dofu

Serious Eats J. Kenji López-Alt 18 comments

Note: Both the chili bean paste and the Sichuan Peppercorns can be bought online (follow the links) if you don't have a good Chinese market nearby. Use tofu labeled "silken" in a hardness range of medium to firm. Don't try this with the super-soft stuff or it'll fall apart! More

Sichuan Red-Braised Beef

Serious Eats Chichi Wang Post a comment

Adapted from Land of Plenty by Fuschia Dunlop... More

Dan Dan Noodles

Serious Eats J. Kenji López-Alt 10 comments

This recipes is part of Chinese Restaurant Appetizer Week Perhaps the biggest key to making excellent Dan Dan Noodles is to make your own roasted chili oil. When done right, it get a rich, fruity, smoky flavor that none of... More

Sichuan Chicken with Peppercorns and Chile

Serious Eats Chichi Wang 12 comments

Sichuan Dry-Fried Long Beans

Serious Eats J. Kenji López-Alt 6 comments

[Photograph: Robyn Lee] Note: Yard-long beans are slightly starchier and more robust than standard American green beans. You can find them year-round in Asian supermarkets. If unavailable, the second choice is dark green French beans (sometimes labeled haricôts verts). Regular... More

Sichuan Dry-Fried Beef

Serious Eats J. Kenji López-Alt 2 comments
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