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sichuanese

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  Spicy Sichuan beef-mushroom stuffed eggplant is a bite into a mildly hot and comforting meaty dish accompanied with an earthy Sichuan style sauce. This recipe is not a traditional Chinese recipe, although flavored with all the great Sichuan flavors, it’s a twist on my love for Sichuan flavors. A great dish if you feel like a rich and spicy meaty dinner with an oriental flare to it. The secret in this recipe lays in the fermented broad bean paste called Doubanjiang, more precisely Pixian Doubanjiang. This paste is a jewel from the famous Chinese region, it brings a rich, salty, spicy kick to the dish. Although, in our days, many household use a Doubanjiang made with mostly oil or fermented soya instead of beans which result into a quite different result. So if you want to get your Sichuanese recipes taste like the real deal, take care to buy the authentic Pixian Doubanjiang at your favorite Asian market. This Sichuanese paste…

Chinese Eggplant Stir fry (Sichuan Style) recipe is a sweet and sour side dish with a note of heat to it. A quick and simple way to enjoy these firmer and sweeter Chinese eggplants. Chinese Eggplant Stir Fry (Sichuan Style) recipe is a delicious dish from the Chinese region of Szechuan. Made with these long Chinese eggplants you’ll find in any Asian market. They stir fry them usually with a bit of minced pork in this unctuous sauce. This vegetarian version is so easy to make, and done in no time, it goes perfectly with rice, or noodles. Szechuan or Sichuan? Both are right! It all refers to this Northern Chinese region, although Eastern Chinese would say Szechuan and Western ones Sichuan, both are correct. The Chinese eggplant Asian Eggplants are longer, firmer and less bitter. The long asian eggplants have a firmer texture and a less biter flavour in…

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