There's no fish in this Sichuanese classic.
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
A quick and easy stir-fry.
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
Broiling green beans instead of deep-frying gives them deliciously charred surfaces.
Beef and broccoli might only be a classic combination in the American Chinese repertoire, but that doesn't make it any less delicious.
A rainbow of stir-fried flavor.
A silky and comforting rice porridge.
Hot, sour, sweet, amazing.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
Softened chunks of Asian eggplant braised with garlic, chilies, and soy sauce.