Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
There's no fish in this Sichuanese classic.
A simple stir-fry for garlic lovers.
Broiling green beans instead of deep-frying gives them deliciously charred surfaces.
Hot, sour, sweet, amazing.
A vegetable-heavy spin on cold peanut noodles.
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.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
Soft simmered eggplant and tofu plus garlic, two ways.
These slippery noodles pick up plenty of spicy flavor.
Crisp lettuce leaves filled with diverse flavors and textures, from crunchy jicama to toasty pine nuts.
Crispy-bottomed vegetable dumplings, stuffed with five-spiced tofu, seitan, cabbage, and carrots.
A very quick and easy side dish for a Chinese feast.