Light seasoning helps fried rice shine.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
Silken tofu and ground beef, awash in málà flavor.
Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
A classic Chinese chicken stir-fry laden with Sichuan peppercorns and chili peppers.
A simple stir-fry for garlic lovers.
It'll be hard not to put this sauce in and on everything.
There's no fish in this Sichuanese classic.
A quick and easy stir-fry.
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.