There's no fish in this Sichuanese classic.
Broiling green beans instead of deep-frying gives them deliciously charred surfaces.
A salad for all seasons, good at any meal.
Hot, sour, sweet, amazing.
Softened chunks of Asian eggplant braised with garlic, chilies, and soy sauce.
A quick and easy stir-fry.
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
A silky and comforting rice porridge.
For this veggie-loaded fried rice, green beans get blistered in the wok until smoky and charred.
A rainbow of stir-fried flavor.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.