Chinese Fried Garlic Pork String Beans (干煸四季豆 )
Chinese Fried Garlic Pork String Beans (干煸四季豆 ) are a simple stir fry dish that is so tasty. A great side dish, the recipe is simple and authentic.
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Hot and Sour Glass Noodles 酸辣粉
I really like using sweet potato noodles for this recipe. They’re chewy and they don’t absorb a lot of the soup so they can hold up their texture even if they’re submersed in the soup for a longer duration. As for all the other accompaniments, just go for what’s in your pantry or anything you like. The only constant is the hot and sour taste. The bowl is your oyster! Hmmm, oysters would be a great add-on for me! Next time! But this time, I made it vegetarian! Oh, and tofu puffs would’ve been good too. But I didn’t have any at the time.
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Hot and Sour Soup 酸辣湯
Traditional Sichuan hot and sour soup will have pork, pork blood, ham, tofu, black fungus, bamboo shoots, black (shiitake) mushrooms, carrots, egg, vinegar, soy sauce and a potato starch slurry. Plus the star is the white pepper powder. Over the years, there are many variations such as tomato, chicken, dried lily flowers, bean sprouts, ginger, and enoki mushrooms. It’s so easy to convert this to a vegetarian dish or even vegan dish. The weight of the ingredients I’ve listed can be increased, decreased or omitted depending on your preferences. Keep in mind that the amount that I added was a good amount to make the soup hearty.
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Hot and Sour Chicken Salad 酸辣手撕
I used 3 chicken legs that totaled approx. 600g with the bone-in. After removing the bones, I had approx. 350g of meat. You may also choose to use a whole chicken which is probably double the size. This recipe will not work well with de-boned raw chicken. You may also want to add peanuts, sesame sauce, sesame seeds, sea cucumber, black fungus, celery or carrots to this dish. You can consider substituting the cucumbers with green papaya.
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Hot and Sour Soup 酸辣湯
Traditional Sichuan hot and sour soup will have pork, pork blood, ham, tofu, black fungus, bamboo shoots, black (shiitake) mushrooms, carrots, egg, vinegar, soy sauce and a potato starch slurry. Plus the star is the white pepper powder. Over the years, there are many variations such as tomato, chicken, dried lily flowers, bean sprouts, ginger, and enoki mushrooms. It’s so easy to convert this to a vegetarian dish or even vegan dish. The weight of the ingredients I’ve listed can be increased, decreased or omitted depending on your preferences. Keep in mind that the amount that I added was a good amount to make the soup hearty.
View Recipe
Hot and Sour Glass Noodles 酸辣粉
I really like using sweet potato noodles for this recipe. They’re chewy and they don’t absorb a lot of the soup so they can hold up their texture even if they’re submersed in the soup for a longer duration. As for all the other accompaniments, just go for what’s in your pantry or anything you like. The only constant is the hot and sour taste. The bowl is your oyster! Hmmm, oysters would be a great add-on for me! Next time! But this time, I made it vegetarian! Oh, and tofu puffs would’ve been good too. But I didn’t have any at the time.
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Dry-Fried Green Beans 乾煸四季豆
You can use this recipe for any vegetable that doesn’t have too much water content. Asparagus, cauliflower, eggplant and broccoli are some good ones. I wouldn’t recommend dry-frying for vegetables like spinach, bok choy or lettuce though. You may also consider adding ground pork, olives, chopped dried shrimp, pork cracklings, Sichuan peppercorn, dried red chilis, XO sauce, hot bean paste and peanuts. The preserved vegetables are optional but I like the bit of crunch and additional flavour that it offers to the dish. I used preserved radish 菜脯 (cài pǔ). Preserved mustard greens 榨菜 (zhà cài) would be a better option to maintain its Sichuan flavour.
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Hot and Sour Chicken Salad 酸辣手撕
I used 3 chicken legs that totaled approx. 600g with the bone-in. After removing the bones, I had approx. 350g of meat. You may also choose to use a whole chicken which is probably double the size. This recipe will not work well with de-boned raw chicken. You may also want to add peanuts, sesame sauce, sesame seeds, sea cucumber, black fungus, celery or carrots to this dish. You can consider substituting the cucumbers with green papaya.
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Kung Pao Chicken 宮保雞丁
My recipe is quite mild but you can easily add more heat by adding more dried chilies, more Sichuan peppercorn and some chopped up Thai chilies. Traditional Sichuan style is to use leg meat but the American version uses breast meat. For my dish, I deboned half a chicken, so I used both white and dark meat. A good compromise! Besides peanuts, you may also use cashews or no nuts at all. If you can’t find Chinese leeks, which are pretty much a smaller version of Western leeks, you can use garlic stems, Western leeks, or even green onions. And lastly, if you want to add some veggies to it, choose something on the dry side like carrots or celery.
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Hot and Sour Soup 酸辣湯
Traditional Sichuan hot and sour soup will have pork, pork blood, ham, tofu, black fungus, bamboo shoots, black (shiitake) mushrooms, carrots, egg, vinegar, soy sauce and a potato starch slurry. Plus the star is the white pepper powder. Over the years, there are many variations such as tomato, chicken, dried lily flowers, bean sprouts, ginger, and enoki mushrooms. It’s so easy to convert this to a vegetarian dish or even vegan dish. The weight of the ingredients I’ve listed can be increased, decreased or omitted depending on your preferences. Keep in mind that the amount that I added was a good amount to make the soup hearty.
View Recipe