Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.
Green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Just enough pork for flavor cinches this dish.
Scallion pancakes are as widely popular in China as muffins are in America. The basic recipe is just a guide.
China meets the American South in these tofu, bacon, and scallion fritters from Saveur contributor Mei Chin.
This recipe was given to us by Bee Yin Low, who writes the blog www.rasamalaysia.com.