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