Sautéed Shrimp with Spicy Bean Paste

Sautéed Shrimp with Spicy Bean Paste

Nov 28, 2011 | Seafood

Spicy (or chili) bean paste is so versatile and used a lot in Sichuan dishes. It adds such unique flavor to this shrimp dish along with Sichuan pepper and the trio ginger, scallion and garlic. Sautéed Shrimp with Spicy Bean Paste 1 pound shrimp, cleaned and deveined 1...
Steamed Chicken in Sichuan Spicy Sauce

Steamed Chicken in Sichuan Spicy Sauce

Nov 23, 2011 | Chicken

Steamed chicken in Sichuan spicy sauce is one of my mom’s specialties. The sauce is similar to my Sichuan Cold Noodles except that vinegar is not used. Of course, I don’t make it as spicy as my mom makes. You may add more chili oil to taste. Steamed...
Sichuan Cold Noodles

Sichuan Cold Noodles

Nov 21, 2011 | Rice and Noodles

Sichuan Cold Noodles is a very popular Sichuan appetizer. You can probably find it in any Sichuan restaurant. Noodles should be cooked al dente. To make more spicy, you may add more chili oil. I normally make it lighter without ground garlic and ginger but you can add...
Napa Cabbage with Dried Shrimp

Napa Cabbage with Dried Shrimp

Nov 18, 2011 | Vegetables

Napa cabbage also known as Chinese cabbage is used a lot in Chinese cooking. It has a lot of vitamin A and C. Dried shrimp adds flavor to this simple dish. Napa Cabbage with Dried Shrimp 1 pound napa cabbage cut into pieces 2 tablespoons dried shrimp soaked 5 cloves...
Mapo Tofu

Mapo Tofu

Nov 17, 2011 | Tofu

Mapo Tofu or Mapo doufu, is a very popular Sichuan dish. In my last trip to Chengdu, I had a dinner with family at the original Mapo Tofu restaurant. It was a memorable meal. Making this dish today made me a bit homesick… Mapo Tofu 14 oz medium firm Tofu (1...