It’s been two weeks since the previous Land of Plenty post (Kung Pao), but that doesn’t mean I’ve given up! In fact, I’m cooking more Sichuan than ever before, though the meals I make aren’t always a direct recipe from Fuchsia Dunlop’s cookbook. The whole point of this series (for me) is to gain understanding [...]
Continue reading about Land of Plenty – Spicy Cold Noodles with Chicken Slivers
Continuing the Land of Plenty series, this weekend I made on of my all time favorites – Kung Pao chicken. There is some interesting historical background on this dish in the book, which you can also read on this website (which also has the Kung Pao recipe). Kung Pao is great because it has significant [...]
Continue reading about Land of Plenty – Gong Bao (aka Kung Pao) Chicken
I finally have another Land of Plenty post for you internet loving fools. It’s a quick and simple dish, but dry fried green beans is one of the more famous Sichuan dishes, in part because the preparation does involve the “dry-frying” method of cooking native to Sichuan. We’re all familiar with deep frying, where you [...]
Continue reading about Land of Plenty – Dry Fried Green Beans
