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Sichuan Ground Turkey and Cabbage
Vivian Howard shares this sichuan ground turkey and cabbage, a dish that balances elements like hoisin sauce, sesame oil, and citrus juice.
Recipes
Congee Recipe
Congee is a stable in many Chinese-American households. “My parents eat it every day,” Ma says of the rice porridge, which is usually served for breakfast, though it often has a place on holiday tables. It’s typically topped with pre-served or canned pantry items–for Ma’s family, that’s [...]
Recipes
Roasted Spring Lamb in Green Curry with Baby Golden Beets
Toast coriander, cumin, and mustard seeds in sauté pan until fragrant and coriander becomes a few shades darker. Cool slightly and then pound with pepper into fine dust. Set aside.
Recipes
Sichuan Sausage with Ember Roasted Carrots
Place sweet potato with heavy cream in a large pot set over medium-high heat and simmer until potatoes are tender. Once tender, drain potatoes from liquid (reserving some) and place in standing mixer. Mix until a smooth purée, adding back liquid as needed.
Recipes
Feng Wei La Zi Ji Ding (Spicy and Crispy Chicken)
In a small bowl, combine chicken cubes with egg, salt, and cornstarch. Mix well and set aside.
Recipes
Sichuan Steamed Flounder
Blanch bok choy in boiling water for 1–2 minutes and immediately place in an ice bath to stop cooking. Set aside. Season flounder with salt and pepper. Place fish in steamer and steam for 8–10 minutes, until flesh is flaky and tender.