Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
All about that eggy simplicity (and scallions and soy sauce).
A simple stir-fry for garlic lovers.
There's no fish in this Sichuanese classic.
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.
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
A quick and easy stir-fry.
Hot, sour, sweet, amazing.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
Softened chunks of Asian eggplant braised with garlic, chilies, and soy sauce.
A vegetable-heavy spin on cold peanut noodles.
Crispy-bottomed vegetable dumplings, stuffed with five-spiced tofu, seitan, cabbage, and carrots.