Light seasoning helps fried rice shine.
Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
Scallion pancake dough grills up as marvelously, getting crisp, bubbly, and nicely charred.
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.
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.
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
Softened chunks of Asian eggplant braised with garlic, chilies, and soy sauce.
Hot, sour, sweet, amazing.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
These slippery noodles pick up plenty of spicy flavor.