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Sichuan

Explore 3 recipes, 4 videos, and more

Szechuan pork and Spicy Noodles Recipe Part 2

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Szechuan Pork and Spicy Noodles, Part 1

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Hand Pulled Noodles with XO Sauce, Part 2

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Hand Pulled Noodles with XO Sauce, Part 1

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Lily's Twice-Cooked Pork

Other Ideas:
Bacon, Main course, Stir-fries
Ingredients
  • 2 1/2 pounds fresh bacon with bone, rinsed and dried
  • 1-inch piece fresh ginger, scraped and thinly sliced lengthwise 1/4 inch thick
  • 2 1/2 tablespoons olive oil
  • 6 medium cloves garlic, thinly sliced
  • 1 1/2 tablespoons hot bean sauce
  • 1 large kohlrabi (about 1 1/2 pounds), peeled, quartered, and thinly sliced
  • 1/2 teaspoon coarse salt
  • 1 tablespoon light soy sauce
  • 1/2 teaspoon Szechuan chile oil
  • 1 bunch scallions, sliced in half lengthwise and cut into 1-inch pieces
  • Sesame oil, for drizzling
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Spicy Tofu with Beef and Szechuan Peppercorns

Time:30 mins
Ingredients
  • 1 block (about 16 ounces) medium or medium–firm tofu
  • 1 generous teaspoon Szechuan peppercorns
  • 3 tablespoons canola oil
  • 6 ounces ground beef or pork (not lean), roughly chopped to loosen
  • 1 teaspoon minced peeled fresh ginger
  • 1/2 teaspoon dried chile flakes (optional)
  • 1 tablespoon fermented black beans
  • 2 to 3 tablespoons Szechuan chile bean sauce
  • 1 generous teaspoon sugar, plus more to taste
  • 2 teaspoons light soy sauce
  • Salt
  • 2 large green onions, cut on diagonal into 1 1/2-inch-long pieces
  • 1 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
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Classic Dry-Fried Pepper and Salt Shrimp

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