Your fave Sichuan restaurant meal at home. Finally. Time to experience the beauty of wok cooking delivering levels of intense flavor in just a few minutes.
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.@fuchsiadunlop
Radishes in Chile Oil Sauce ~ Qiang Luo Bo
As stunning as it is simple, this hot little number isn’t exactly traditional Szechuan fare, though it may quickly become tradition.
Kung Pao Chicken with Peanuts
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.
Mapo Tofu
Comfort food of a different sort. The sort with a spicy, tingling, almost numbing awesomeness that we can’t seem to get enough of whatever the day of the week or time of the year.
Chile Oil ~ Hong You
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.