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.
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.
Softened chunks of Asian eggplant braised with garlic, chilies, and soy sauce.
A vegetable-heavy spin on cold peanut noodles.
Crisp lettuce leaves filled with diverse flavors and textures, from crunchy jicama to toasty pine nuts.