Tag Archives: Sichuan peppers

Simple everyday pork

Posted on February 20, 2014 by TastyAsia

The Chinese word for meat (肉, ròu) implies pork, demonstrating just how how central to Chinese cuisine it is. Pork is enjoyed in all kinds of ways: seasoned and air-cured into tasty bacon, stir-fried as a main dish, barbecued, or ground … Continue reading →

Posted in Meat, Pork, Recipes, Stir-fry | Tagged , , , , , , , | 3 Comments

Sichuanese red-braised snapper

Posted on February 13, 2014 by TastyAsia

If you’re a Western cook, you’ve probably been amazed at typical Chinese fish preparations in which the whole animal lies on a plate under a sauce. How do you cook it? How do you eat it? Well, the goal of … Continue reading →

Posted in Braising, Fish and seafood, Recipes | Tagged , , , , , , , , | 3 Comments

Long beans (长豆角) with wood ear mushroom slivers, dried chiles, and Sichuan peppercorns

Posted on June 19, 2013 by TastyAsia

Long beans (长豆角, zhǎng dòujiǎo), also called yard-long beans or asparagus beans, are a staple in southern China. Thankfully, their popularity is growing worldwide as well. The beans tend to be a bit thinner and softer than the traditional Western … Continue reading →

Posted in Long beans, Mushrooms, Recipes, Stir-fry, Vegan, Vegetables, Vegetarian | Tagged , , , , , , , | 1 Comment

Green beans with ground pork

Posted on February 14, 2013 by TastyAsia

This is a quick and easy recipe that really needs no introduction. It’s just what the title implies: green beans flavored with ground pork. You can use any kind of beans. I used thin green haricots verts, which are pictured … Continue reading →

Posted in Green beans, Long beans, Recipes, Stir-fry, Vegetables | Tagged , , , , , , , , , | 2 Comments

Chiu Chow chicken with fried basil

Posted on January 27, 2013 by TastyAsia

On the eastern edge of Guangdong province, near the coast, lies the city of Chaozhou, the ancestral home of the Chiu Chow people. The Chiu Chow were seafarers are now widely distributed as far away as Taiwan and Hong Kong. … Continue reading →

Posted in Chicken, Recipes, Stir-fry | Tagged , , , , , , , , , | 2 Comments

Mapo doufu (麻婆豆腐)

Posted on January 21, 2013 by TastyAsia

Legend has it that there was an old lady (婆, pó) in Chengdu who was once afflicted with some kind of disease such as leprosy or smallpox, and thus disfigured with pockmarks (麻子, mázi). She lived on the outskirts of the … Continue reading →

Posted in Meat, Pork, Recipes, Stir-fry, Tofu, Vegetables | Tagged , , , , , , , , , , | Leave a comment

Sichuan beef

Posted on September 12, 2012 by TastyAsia

This is another comforting recipe, with the ma la (麻辣) or “numbing and spicy” Sichuan flavors. It’s also simple, by which I mean it can be cooked in the time it takes to prepare your rice. In another post I mentioned that … Continue reading →

Posted in Beef, Meat, Recipes, Stir-fry | Tagged , , , , , | Leave a comment

Sichuan pepper steak

Posted on August 20, 2012 by TastyAsia

Well, this recipe isn’t very different from some of the others I’ve posted. This is basically just a quick-and-easy pepper steak dish with that excellent ma la (麻辣), or “numbing and spicy,” Sichuan flavor. The husks of the Sichuan peppers create … Continue reading →

Posted in Beef, Meat, Recipes, Stir-fry | Tagged , , , , , | Leave a comment

Noodles with beef and Sichuan peppers

Posted on August 19, 2012 by TastyAsia

This dish is simple yet excellent, and gives me an opportunity to sing the praises of Sichuan peppercorns. Sichuan peppers (花椒) impart a really unique taste; they’re like a cross between cayenne and Novocain. Seriously. They have a real spiciness, … Continue reading →

Posted in Beef, Meat, Noodles, Recipes | Tagged , , , , , | Leave a comment