Kung Pao Chicken has always been a favorite dish of mine. After looking at so many recipes, I finally settled on this version which is inspired by Fuchsia Dunlop. Her understanding of Chinese cuisine is impressive as she speaks Chinese and studied at the Sichuan Higher Institute of Cuisine in Chengdu.
Continue reading “Kung Pao Chicken- Authentic Sichuan Recipe”This Yunnanese dish is wonderful. So many layered flavors. You have the smoky flavor of the seared chilies, the slight spicy bite of the white pepper and then the crispy pork belly. The green onions and garlic chives come in at the end for a kick of freshness.
Continue reading “Quick Pork Belly and Chicken Stir-Fry with Garlic Chives”
This is a simple home cooked dish which is popular in Sichuan. It’s relatively easy to make and healthy. I have made a vegetarian version, but you can easily add pork if you desire a more robust dish.
Continue reading “Authentic Sichuan Tofu Recipe for Home Cooks”
This is super easy to throw together and the flavor is off the charts. I have made it with both ground chicken and sliced chicken. Either way is good, but sliced is likely more traditional. You may use breast or thighs. Although thighs will be better cut into cubes.
Continue reading “Chicken with Black Bean: Chinese Takeout Favorite”
This is a very simple but wonderful dish. Beef with Broccoli is both healthy and fast to prepare. It reflects the simplicity of Chinese cooking.
Continue reading “Chinese Beef with Broccoli Stir-Fry”
I’ve been cooking for almost 40 years. I’ve made many sorts of food and dabbled in many cuisines, but I must say Asian cuisine is one of my favorites. The incredible diversity across the various cuisines is truly inspiring.
Continue reading “Pork Belly with Garlic Chives Recipe”
This is a dish that I often used to order at Din Tai Fung in LA. Along with their rightfully famous xiaolongbao. I had tried it a few times in China, but not with shrimp.
Continue reading “Din Tai Fung Shanghai Rice Cakes with Shrimp Recipe”
I really enjoy making this dish because it’s easy to prepare, vegetarian/vegan and packed with flavor. Perfect when you want something lighter.
Continue reading “How to Make Lao Gan Ma Tofu Stir-Fry in 5 Minutes”
I can honestly say that this is my favorite Sichuan dish, second only to MaPo Tofu. I’ve eaten it many times, but had never made it. Well, that has changed. This was really incredible.
Continue reading “Sichuan Dry-Fried Green Beans Recipe (Gan Bian Si Ji Dou)”
These prawns are just amazing. If you follow my blog you know that I’m a big fan of spicy food, and Sichuan/Szechuan food in particular. It’s such a unique regional cuisine. From the smoky fermented vinegar to lip numbing Sichuan peppercorns, it’s a flavor explosion.
Continue reading “Spicy Sichuan Prawns: A Flavor Explosion”