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[…]


Sichuan Hot Pot

In Sichuan, hot pots come in two flavors: hot or burn-the-house-down-hot. While the rest of China uses a light, savory broth, the people of Sichuan use a broth that’s heavily laced with dried chiles, hot chili oil, and chili sauce. For this recipe, I took a more moderate approach. Feel free to “up the fire”[…]


Husband & Wife Delight

Makes 6-8 servings Main Ingredients 1 lb beef brisket 1 lb beef flat tripe 1 beef tongue, cleaned and peeled ¼ cup rice wine 2 teaspoons salt Spice Packet 2 whole star anise 1 black cardamom pod 1 teaspoon Sichuan peppercorns 1 2” stick cinnamon 3 slices dried licorice root 1 small piece dried tangerine[…]

dry fried lamb

Dry-Fried Lamb

Leeks paired with lamb is a classic combination in the northern and western regions of China. When I cook with leeks, I rinse them well through several changes of water until the water runs clear. The light, sweet onion flavor is well worth the small amount of effort in preparation.  Makes 4 servings Marinade 1[…]

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[…]