There's no fish in this Sichuanese classic.
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
Broiling green beans instead of deep-frying gives them deliciously charred surfaces.
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
A quick and easy stir-fry.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
A silky and comforting rice porridge.
Hot, sour, sweet, amazing.
A rainbow of stir-fried flavor.
Softened chunks of Asian eggplant braised with garlic, chilies, and soy sauce.
Crisp lettuce leaves filled with diverse flavors and textures, from crunchy jicama to toasty pine nuts.
This dim sum classic is as easy as it is delicious.
A blowtorch adds smoky wok hei to this vegetarian stir fry.