Make sure the green beans ... transfer the beans to paper towels to drain. Drain all but 1 tablespoon of oil from the wok and reheat over medium-high heat. Add the Sichuan peppercorns and stir ...

You can find Yun at Chinese Food Festival in ... The dish is a popular street food in the Sichuan province in China. The jelly is made from green bean starch and hot water. We visited Yun ...

Chinese fermented ... chicken with black bean sauce or clams with black bean sauce. They're used more subtly in twice-cooked pork, and a fusion dish of fried chicken with Sichuan peppercorns ...

This dish - which is sort of Thai-Chinese ... the black beans in a small bowl and add just enough water to cover them. Leave to soak for about 15 minutes, then drain. Put the Sichuan peppercorns ...

Originally, its flavorings were very mild, unlike the popular dishes of today, such as pockmarked lady’s bean ... and boiled Chinese cabbage have kept their traditional flavors. Sichuan has ...

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 ...