The food processor makes for easy prep in this version of Szechuan-style eggplant. Originally from a September 1983 issue of Bon Apetit.
Author: Leslie in Texas
This spicy Asian inspired dish is absolutely delicious. I saw this made on one of Ina Garten's cooking shows and immediately HAD to try it. I omitted the oil called for in the original recipe and replaced...
Author: Kozmic Blues
Make and share this Sichuan Braised Cod recipe from Food.com.
Author: Gandalf The White
Again, many sauces can be used as dipping sauces, whether traditional Sichuan, Hunan, or mixing in a Thai or Vietnamese dipping sauce. The list here is purely those considered traditional in Sichuan cuisine....
Author: Gandalf The White
My Mom would prepare this dish using the whole fish. I prefer fillets. Adjust the amount of hot bean sauce to fit your guest taste.
Author: Peter Pan
The best method of making chili oil for Sichuan cooking I have found - from the outstanding Fuchsia Dunlop book "Sichuan Cookery". I use it for dipping sauces etc; my hubby pours it over his pasta for...
Author: currybunny
This is adapted from a traditional Szechuan dish, with a longer cooking time and less sauce. This is an unbelievably strange-looking dish, and absolutely amazingly delicious!
Author: James Elkins
Make and share this Szechuan Fried Eggplant recipe from Food.com.
Author: daisygrl64
Make and share this Szechuan Chicken Salad recipe from Food.com.
Author: Gingerbear
Make and share this Chinese Tofu Marinade recipe from Food.com.
Author: Pesto lover
Make and share this Szechwan Noodles With Green Onions recipe from Food.com.
Author: foodart
This recipe is by Peter Evans from Short Orders. I haven't tried this yet but it sounds really tasty so wanted to share.
Author: Jewelies