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”[…]

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)[…]

corn tofu stir fry

Corn Stir-Fry

Makes 4 servings Main Ingredients 3 ears fresh corn, shucked, or 2 cups thawed frozen corn kernels 1/2 teaspoon Sichuan peppercorns 2 tablespoons vegetable oil 1 tomato, cored and diced 1/2 red bell pepper, diced 1/4 cup diced onion 1/4 cup peeled, diced jicama 1/4 cup diced pressed tofu 3 tablespoons chopped water chestnuts 1[…]