This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish.
This combination of sweet potato noodles and soy sauce, crunchy vegetables, and tender, juicy beef is a popular party dish.
Beijing home cook Wang Mingjun shared this recipe for a traditional stir-fry of green chiles and slices of full-flavored sirloin.
The key to making this dish (from San Francisco’s Slanted Door), often called “shaking beef”, is to sear the meat in small batches in a very hot wok or skillet so that it browns quickly.
Angled luffa (also called sinqua) is easy to find at most Asian produce markets and has a mildly sweet flavor.
Lo mian, literally ''tossed [or mixed] noodles'', is the generic term for any combination of fresh egg noodles and stir-fried vegetables and/or meat—known in restaurants in the United States as lo mein.
This menu was inspired by contributor Andrea Sun's childhood in Las Vegas, where the dinner table was always full of platters from her mother's native Shanghai.
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