The origins of Kung Pao (aka Gong Bao) chicken are murky, but the raves we’re hearing about this stir-fry of chicken, peanuts, and red chiles are unequivocally and resoundingly clear.
- 20 M
- 25 M
- 22
Recipes from Land of Plenty
Useful for the enthusiastic beginner as well as the experienced cook, Land of Plenty teaches you not only how to prepare the Sichuan recipes but also the art of chopping and to appreciate the textures of dishes.
Among this book’s unique features: a full glossary of Chinese terms; Chinese characters useful for shopping; a practical introduction to the art of cutting; detailed lists of the 23 recognized flavor combinations and 56 cooking methods used in Sichuanese cuisine; 16 color pictures of the ingredients and finished dishes; double-page maps of the region; and Chinese characters for every recipe.
Dry-Fried Green Beans
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.
- Quick Glance
- 15 M
- 15 M
- 2