This is another of those dishes that we were served in at the Panda House restaurant. I have tried to replicate this dish before, but I think this one comes closer than my last attempt. In America, we had always eaten our cucumbers either raw or pickled. It simply would not have occurred to me to fry something like a cucumber. However, because of the dangers of using night soil as fertilizer, the Chinese cook almost all of their vegetables—the rest are pickled.
Karl’s Sichuan Stir Fried Cucumbers
I am making Sichuan pepper tri-tip and I wanted a vegetable dish to go with it. It has been a while since I made dry fried green beans. I did not look at the recipe I posted four years ago, I just did what felt right.
Karl’s Sichuan Dry Fried Green Beans II
I am making a Sichuan flavored tri-tip for Sunday’s dinner. All that meat needs some vegetables to go with it. I saw some tiny baby Shanghai bok choi in the market and I thought that they would just fit the bill.
Karl’s Seared Baby Bok Choi with Oyster Sauce
I have made this dish before, but son-in-law Chris asked for this hot and sour dish as his birthday meal. Last time, I made this fairly close to the traditional recipe. This time, I decided to add more meat and use some tricks I have picked up to boost the flavor.
Karl’s Dàn Dàn Miàn II
Sichuan Peddler’s Noodles
Dàn dàn miàn (担担面; “peddler’s noodles”) are boiled noodles with a spicy sesame/peanut sauce poured over them. The story goes that lunch peddler’s would carry a dàn dàn—a shoulder pole with a bucket on either end—with the cooked noodles in one bucket and the spicy sauce in the other. When you bought your lunch you were expected to provide your own bowl and the seller would put in some noodles and splash some of the sauce over them.
Karl’s Dàn Dàn Miàn
Sichuan Peddler’s Noodles
I decided to make barbecued chicken with a Sichuan glaze this Sunday. This is something a Chinese cook from “the Mainland” would never do. This, however, is a California Fusion recipe, taking something from one cuisine and mashing it together with the techniques of another. I am also serving dàn dàn miàn and pickled cabbage.
Karl’s Barbecued Sichuan Chicken
I needed a vegetable dish to go with my Dàn dàn noodles and Sichuan chicken. The Chinese are not much into uncooked vegetable side dishes, unless they are pickled in some way. This is the closest that Chinese cuisine comes to a “salad.”
Karl’s Sichuan Pickled Cabbage
with Red Peppers
I am making a Sichuan Dinner tonight. So two days ago I started making my chili oil. Sichuan chili oil can be much more than just dried chilies cooked in oil.
Karl’s Sichuan Chili Oil