Add the Sichuan peppercorns and stir-fry for 10 seconds ... or until all the meat is browned. Toss in the green beans, soy sauce, and chicken powder, if using, and stir-fry for 1 more minute.

This green bean and pork Szechuan stir-fry is one of our go-to midweek meals when we want lots of flavour, with minimal ...

Originally, its flavorings were very mild, unlike the popular dishes of today, such as pockmarked lady’s bean curd and other hot dishes, Even today, some Sichuan dishes, like velvet shark’s fi ...

A few of our favorites include cucumber in garlic sauce, Sichuan cold noodles, fried string beans, ma po tofu (a fiery tofu and pork dish), Sichuan-style Kung Pao chicken, fish fillet in chili oil ...

The jelly is made from green bean starch and hot water. The dish, which literally means Sad Jelly Noodle, is a popular street food in the Sichuan province in China. "It's called ShangXin LiangFen ...

Stir in the mung bean noodles, soy sauce, vinegar, chile oil and the remaining 1/2 teaspoon of Sichuan peppercorns and cook until heated through, about 1 minute. Add the shrimp and season with ...