As stunning as it is simple, this hot little number isn’t exactly traditional Szechuan fare, though it may quickly become tradition.
About Fuchsia Dunlop
Fuchsia Dunlop is the author of a memoir, Shark's Fin and Sichuan Pepper, and nearly half a dozen cookbooks, including Every Grain of Rice. She's also written for The New Yorker, Gourmet, Saveur, and The Financial Times and won the James Beard Award for Food Culture and Travel. A graduate of Cambridge University, she lives in London.
Chile Oil | Hong you
Feb 04, 2013 by
Sure, you could just buy chile oil. But it won’t come close to having the rich hue and roasted flavor of this simple Szechuan recipe.
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Dong’an Chicken
Mar 04, 2007 by
A delicate concoction of chicken flavored with red chiles, sichuan peppers, and clear rice vinegar, this dish is said to originate in the Dong’an county.
Dry-Fried Green Beans
May 09, 2003 by
Dry-fried green beans are one of Sichuan’s most famous recipes. The beans are fried until slightly wrinkled. Ground pork and rice wine round out the flavor.
Kung Pao Chicken With Peanuts
Mar 04, 2003 by
The origins of Chinese Kung Pao Chicken are murky, but this recipe for chicken, peanuts, and red chiles bathed in a rich kung pao sauce is a winner.