You'll boil the beef in an aromatic broth you develop in a wok, using ginger, garlic, chili bean paste, and Sichuan chilies. You can use water or beef stock to add to those ingredients.

The combination of chili paste, bean paste, and Sichuan peppercorns ensures the dish has depth, complexity, and a fiery kick. For the tofu and pork: For the sauce: Mapo Tofu with Ground Pork is ...

Mapo tofu is one of the most well-known dishes from Sichuan in southwest China ... a local spice from the region. Fermented bean paste, or doubanjiang, adds umami to the dish.

Typical, modern Sichuan dishes like twice – cooked pork with chili sauce, shredded pork with chili sauce and fish flavor, Crucian carp with thick broad – bean sauce, and boiled mat slices are ...

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 ...