Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
Crisp lettuce leaves filled with diverse flavors and textures, from crunchy jicama to toasty pine nuts.
A blowtorch adds smoky wok hei to this vegetarian stir fry.
Chinese-style steamed buns stuffed with crispy king oyster mushrooms.
Fish sauce and lime give this crunchy snap pea stir-fry big flavor.
Steamed buns filled with juicy simmered daikon and shiitake mushrooms.