Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
Light seasoning helps fried rice shine.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
It'll be hard not to put this sauce in and on everything.
Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.
A simple stir-fry for garlic lovers.
There's no fish in this Sichuanese classic.
A Beijing street-food classic.
Broiling green beans instead of deep-frying gives them deliciously charred surfaces.
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
A quick and easy stir-fry.
A vegetable-heavy spin on cold peanut noodles.