Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
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.
Broiling green beans instead of deep-frying gives them deliciously charred surfaces.
A rainbow of stir-fried flavor.
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
Hot, sour, sweet, amazing.
A silky and comforting rice porridge.
Softened chunks of Asian eggplant braised with garlic, chilies, and soy sauce.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
Beef and broccoli might only be a classic combination in the American Chinese repertoire, but that doesn't make it any less delicious.
Shrimp, cabbage, pickles, and sriracha mayo are even better in a tender steamed bun.
A salad for all seasons, good at any meal.