Dry-Fried Green Beans

Green beans have had a rough time in North America. For generations, they have had the misfortune of being over-cooked and served bland and mushy. That’s not the case with this dish. The oil-blanching seals in the moisture and freshness, and the quick dry-frying adds that special wok “aroma.” I also like to use Chinese[…]

Panda Veggie Stir Fry

Panda’s Vegetable Stir-Fry

I thought I knew bamboo shoots until I had them in a simple farmer’s market in Chengdu. The local chefs prepared it just right; my whole crew was devouring bamboo shoots like a pack of starving pandas. Since that visit, bamboo shoots have shot up several notches on my veggie-meter.  Makes 4 servings Marinade 1[…]

ma po tofu

Ma Po Tofu

Makes 4 servings Marinade 1 tablespoon oyster-flavored sauce 1 teaspoon cornstarch Sauce 1/3 cup chicken broth 2 tablespoons soy sauce 1 1/2 teaspoons chili garlic sauce 1 teaspoon black bean garlic sauce 1 teaspoon cornstarch 1/2 teaspoon ground toasted Sichuan peppercorns Main Ingredients 1/2 pound ground pork or beef 1 package (14 to 16 ounces)[…]

chengdu beef

Chengdu Beef

The original recipe for this dish featured yaks, which are long-haired highland buffalo. Seeing that yak meat is hard to find, I recommend beef steak as a substitute. The dry-frying technique is designed to bring out the beef’s more concentrated flavors. Makes 4 servings Marinade 1 tablespoon regular soy sauce 1 tablespoon dark soy sauce[…]