Tag Archives: Sichuan

Karl’s Gobi Musallam Sichuan

My son-in-law was waxing eloquently about Gobhi Musallam. Chris described the dish as a whole roasted cauliflower, an impressive Indian presentation dish, which fits his Ketogenic diet. The recipe is also in-line with the soft food diet that Myr has been put on by her doctor. However, we just had Indian food last week.  While I like the idea of a whole roasted cauliflower, there is nothing that says it has to be Indian. What other cuisine could I adapt this technique to?

Karl’s Gobi Musallam Sichuan (center)

Karl’s Gobi Musallam Sichuan
(center)

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Karl’s Mapo Doufu (Mapo Tofu)

Mapo Doufu is Jan’s favorite dish. She also prefers it the traditional way that Mao Zedong liked it, made with “stinky tofu.” Mapo Doufu actually takes days to make it properly, because first you need to let the tofu go “bad.” Fortunately she also likes it with made with fresh tofu, which is what I will be doing today.

Karl’s Mopo Doufu (Mapo Tofu)

Karl’s Mopo Doufu
(Mapo Tofu)

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Karl’s Spicy Chinese Broccoli, Carrot and Bamboo Stir Fry with Sichuan Pickles

Tonight’s dinner is Mapo Doufu and Beef with Mushrooms, neither of these dishes is heavy on the leafy greens. I need a side dish to go with them. Everyone in my household likes Chinese Broccoli (gai lan), so this is just another stir fry.

Karl’s Spicy Chinese Broccoli, Carrot and Bamboo Stir Fry with Sichuan Pickles

Karl’s Spicy Chinese Broccoli, Carrot and
Bamboo Stir Fry with Sichuan Pickles

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Karl’s Cold Sichuan Noodles, California Style

This dish has become my “go to” dish for potlucks (as in “We’re having a potluck. Karl’s going to bring his Sichuan Noodles, isn’t he?)  This is one of the dishes that I included in my niece’s wedding recipe book. Many members of both families provided their best recipes to start off Katie’s married life with good food.

Karl’s Cold Sichuan Noodles, California Style

Karl’s Cold Sichuan Noodles, California Style

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Filed under Salads, Side Dishes, Starches, Vegan, Vegetables

Karl’s Twice Cooked Pork

Adapted from CHICHI’S CHINESE

When we lived in Chengdu, Sichuan, this was one of my favorite dishes. My Chinese friends would ask, “Why do you want to order THAT? It’s a peasant’s dish!”  One of my first culture shocks in China was when one of my students proudly announced, “My father was a peasant. My mother was a peasant. I am a worker.” Because there are no peasants in America, we tend to forget that many other countries still have them.

One thing that I have learned since that time is that it is not just twice cooked pork that I like, but the way that dish was prepared by the old cook at the Panda House Restaurant. Many of the recipes that I have found, since I came back from China, call for fatty pork belly and cabbage. The cook at the Panda House used a very lean cut of pork and lots of green onions. The other recipes are nice, but his was spectacular.

Twice Cooked Pork and Spicy Giant Bamboo and Daikon Stir-fry

Twice Cooked Pork (on the left) and
Spicy Giant Bamboo and Daikon Stir-fry
(on the right)

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Karl’s Spicy Giant Bamboo and Daikon Stir-fry

I needed a vegetable side dish to go with my twice-cooked pork. I wanted something with spice, color and crunch. I had some daikon radish, red bell pepper and green onions left over from another meal that would add the color. I only needed some chili garlic sauce to add the spice and some giant bamboo for the crunch.

Karl's Twice Cooked Pork and Spicy Giant Bamboo and Daikon Stir-fry

Stir-fry on the right

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