Discover the most popular and home cook–friendly Sichuan dishes. These flavor-packed recipes taste just as good as restaurant versions, if not better.

Sichuan food is one of the most loved among all Chinese regional cuisines, known for its bold use of chili peppers, numbing Sichuan peppercorns, aromatics, and fermented sauces. Its flavors are layered, deep, and far more complex than just “spicy.”

I’ve loved Sichuan food since my younger years in China, and these dishes have become regulars in my kitchen. Whether it’s a quick stir-fry or a weekend project, they’re the ones I turn to when I want a meal that truly sings.

If you’re new to Sichuan cooking, this round-up is a great place to begin. And if you’re already a fan, you might just discover a new favorite. From classics like Mapo Tofu and Hot and Sour Soup to lesser-known gems, each dish has been tested, loved, and shared by home cooks around the world.

Mapo Tofu

One of the most popular Sichuan classics, this dish combines tender tofu with a bold, aromatic sauce rich in fermented flavors. It’s fiery, complex, and surprisingly easy to master at home.

💬 “Amazing!! Best Mapo tofu I’ve ever had. I could eat this every day!!” – Marina

5 from 126 votes

Mapo Tofu, the Authentic Way (麻婆豆腐)

Tender tofu cooked in an aromatic and spicy sauce, accompanied by minced meat. This recipe shows you how to make Mapo tofu the authentic way.

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Hot and Sour Soup

This version of the classic soup, passed down from my dad, might be quite different from the one you get with takeout. But once you try it, you might never order it out again.

💬  ”Words can not describe the levels of flavors and textures. I unfortunately inhaled the soup! AMAZING!!” – Jeff

4.95 from 99 votes

Hot and Sour Soup, the Authentic Way

Tangy, glossy broth filled with ingredients of diverse flavours and textures, hot and sour soup is hearty, comforting and delectable. Learn to make it the authentic Chinese way.

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Sichuan Pork with Garlic Sauce

Sweet, tangy, savory, and just a little spicy, this stir-fry is a Sichuan home cooking favorite. The sauce alone is worth adding to your regular rotation.

💬 “This recipe was a huge hit! I will confess that I doubled the recipe…but tripled the sauce…for more saucy deliciousness 🙂” – Val

4.93 from 52 votes

Sichuan Shredded Pork with Garlic Sauce (鱼香肉丝)

A signature Sichuan dish, shredded pork with garlic sauce features tender meat, crisp vegetables, and a boldly flavored sauce that's hard to resist.

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Twice-cooked Pork

Made with sliced pork belly and crisp vegetables, this is a beloved Sichuan classic full of rich umami flavor. Follow the recipe closely to get the perfect taste and texture.

💬 “Loved being able to make this restaurant-quality dish at home! I didn’t have a wok so I just used a non-stick pan which worked well for searing the meat.” – Alice

5 from 43 votes

Twice Cooked Pork (Hui Guo Rou, 回锅肉)

Tender yet crispy pork slices flavoured with fermented seasonings, twice cooked pork is a mouth-watering Chinese delicacy. This recipe provides many tips on how to achieve the best flavour and texture.

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Dan Dan Noodles

Bold, nutty, spicy, and full of texture, these noodles are topped with an irresistible sauce and toppings. It’s the kind of dish that feels indulgent but comes together quickly.

💬 “I absolutely LOVE Dan-Dan Noodles and Wei nailed it in her recipe. 10/10 recommend and will definitely be making this recipe again soon.” – Joyce

5 from 110 votes

Dan Dan Noodles(担担面)

Famous for its nutty & pungent taste, Dan Dan noodles can be easily replicated in your home kitchen. Try my easy-to-follow recipe!

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Mouth-watering Chicken

Poached chicken served cold with a richly seasoned chili oil dressing. The name says it all. It’s surprisingly simple to make and always gets people talking.

💬 “This recipe is wonderful. It was the first time I made it and it tasted just as good as the restaurant we usually buy it from.” – Anne

5 from 46 votes

Mouth-watering chicken (Kou Shui Ji, 口水鸡)

A vibrant dish with multiple layers of flavour, mouth-watering chicken is a classic of Sichuan cuisine. It makes a great cold dish for a festive feast.

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Sichuan Dry Fried Green Beans

Crisp yet tender and full of savory, spicy flavor, these green beans are anything but boring. Even those who don’t usually love vegetables find them hard to resist.

💬 “This is one of the best vegetable dishes to date. I even had to substitute ya-cai with pickled Chilis and it worked out deliciously.” – Max-Walter

5 from 22 votes

Sichuan Dry Fried Green Beans (干煸四季豆)

A classic Sichuan dish, dry fried green beans deliver a wonderful combination of flavours. This recipe introduces three ways to dehydrate the beans without deep-frying. Vegan options provided.

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Sichuan Spicy Wonton In Chili Oil

Juicy pork wontons tossed in a fragrant, spicy sauce. This popular Sichuan street food is easier to make than you might think. You might even ask for seconds.

💬 “It was amazing. By far the best wontons and sauce I have EVER had. This is a keeper that I will make again and again.” – Shawn

4.99 from 82 votes

Sichuan Spicy Wonton In Chili Oil (红油抄手)

Tender meat in slippery wrappers seasoned with a chili oil based sauce, Sichuan spicy wonton combines great flavour and texture. Follow my recipe to make it in 30 mins.

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Smashed Cucumber Salad

This crisp, cooling salad with a garlicky, tangy dressing comes together in just minutes. It’s perfect as a side or a refreshing bite on its own.

💬 “I love the flavours and the simple preparation and the versatility. I will be serving it with all manner of different foods, not just Chinese dishes from now on.” – Paul

5 from 49 votes

Smashed Cucumber Salad (拍黄瓜)

Cracked with force and seasoned with bold flavours, Chinese smashed cucumber salad is a quick, fun and refreshing dish to make.

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Sichuan Boiled Fish

This dish brings together tender fish, bold flavor, and vibrant spices in a way that’s deeply comforting and hard to resist. It’s a true showstopper for special occasions.

💬 “Exceptional! The balance of flavors, heat, and buttery texture of the fish was delicious and rivals a restaurant experience.” – Nancy

4.99 from 87 votes

Sichuan boiled fish (Shui Zhu Yu, 水煮鱼)

Tendre fish fillet poached in seasoned water, then topped with spices, Sichuan boiled fish is tasty, pungent and super addictive.

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Suan La Fen

Slippery glass noodles in a punchy broth with crunchy beans and chili oil. This dish is quick to make, easy to adapt, and deeply satisfying.

💬 “It’s easy to make and comforting and you can add refreshing vegetables and all the flavors just smack you in the mouth in a good way! – Ainole

5 from 18 votes

Suan La Fen (Hot and sour noodle soup/酸辣粉)

Slippery noodles served in an intensely flavored broth, Sichuan hot and sour noodle soup is utterly irresistible. It's simple and quick to prepare.

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Sichuan food has a way of drawing you in — once you start cooking it at home, it’s hard to stop. I hope these recipes give you both inspiration and confidence to bring those bold, complex flavours into your own kitchen.

Want more ideas? You might also enjoy other recipe collections, such as Best Noodle Recipes, Top Dim Sum Recipes, or Favorite Takeout Dishes.

And if you try a recipe, I’d love to hear how it went, leave a comment below or tag me @red.house.spice on Instagram!

Tender pork belly, thinly sliced and topped with an aromatic, garlicky chili sauce. Spicy but refreshing, Sichuan Garlic Pork Slices are a must-try for fans of bold flavors.

About the dish

Suàn Ní Bái Ròu (蒜泥白肉), a cold appetiser from Sichuan cuisine, is often translated as “Sichuan garlic pork slices” or “sliced pork with garlic dressing”. Its name literally means “garlic paste white meat”. While it sounds plain, the flavours are anything but.

A chunk of pork belly is boiled, cooled, and thinly sliced, then layered over crisp cucumber and topped with a punchy dressing made from garlic, chili oil, soy sauce, vinegar, and sesame oil. The contrast of tender meat and intensely flavoured sauce is what makes this dish so unforgettable.

My parents always say I adored fatty pork belly as a baby. I still do. But this dish, along with other classics like Red-Braised Pork Belly, taught me that pork belly doesn’t have to feel heavy when prepared and seasoned properly. I love making it in summer or for festive meals like Chinese New Year feast, preparing it ahead for guests. It always hits the spot.

Ingredients

For the pork:

• Pork belly – choose a large chunk with skin on and a good balance of fat and lean meat
• Scallions
• Ginger
• Shaoxing rice wine
• Sichuan peppercorn

For the dressing:

• Garlic, finely minced
• Chili oil
• Light soy sauce
• Black rice vinegar
• Sugar
• Sesame oil

You also need:

• Cucumber

About chili oil

The chili oil is what gives Sichuan garlic pork slices their signature look and taste. Fragrant, spicy, and slightly smoky, it ties all the flavours together. I always use my homemade chili oil for the best result. Adjust the amount depending on how spicy you like it.

About soy sauce

I use light soy sauce in this recipe for convenience. The traditional version uses Fù zhì jiàng yóu (复制酱油), a spiced, slightly sweet soy sauce common in Sichuan dishes like Zhong Dumplings and Sweet Water Noodles. If you’re after a more authentic taste, it’s worth making it yourself.

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Sichuan Garlic Pork Slices (蒜泥白肉)

Tender pork belly, thinly sliced and topped with an aromatic, garlicky chili sauce. Spicy but refreshing, Sichuan Garlic Pork Slices are a must-try for fans of bold flavors.

Course Main Course

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 685kcal

Author Wei Guo

Ingredients

For the pork

• 1 lb pork belly in a large chunk, skin on
• 2 stalks scallions cut into sections
• 6 slices ginger
• 1 tablespoon Shaoxing rice wine
• 1 teaspoon Sichuan peppercorn

For the dressing

• 1 tablespoon garlic finely minced
• 2 tablespoon Chinese chili oil
• 2 tablespoon light soy sauce see note 1
• 1 teaspoon black rice vinegar
• 1 teaspoon sugar
• 1 teaspoon sesame oil

You also need

• ½ large cucumber cut into slices or thin strips

US Customary – Metric

Instructions

Cook the pork

• Put the pork belly into a large saucepan. Add scallion, ginger, Shaoxing rice wine, and Sichuan pepper. Pour in water, enough to fully cover the meat.
• Bring the water to a full boil, then turn the heat down to low. Leave to simmer with a lid on for 25-30 minutes. Flip the pork once halfway through. Check the doneness by poke a hole through in the middle of the meat with a chopstick. If there is no pink liquid oozing out, it’s fully cooked.
• Transfer the drained pork to a large bowl filled with cold water, with ice cubes if available (see note 2).

Make the dressing

• While waiting for the meat to cool, prepare the dressing in a small bowl by mixing all the seasonings: garlic, chili oil, light soy sauce, black rice vinegar, sugar, and sesame oil.

Assemble the dish

• From the wider side of the pork belly, cut it into slices, as thin as possible, with a sharp knife.
• Place the cucumber over a serving plate, then top it with pork slices. Pour the dressing over then serve.

Video

https://youtube.com/shorts/KDhpECa09Zw

Notes

1. You may replace light soy sauce with sweet spiced soy sauce/复制酱油 for an even more authentic taste. Recipe can be found in Zhong Dumplings or Sweet Water Noodles.

2. Make ahead: You may store the cooked pork belly in an airtight bag or container in the fridge for up to 3 days. Slice and season it right before you’re ready to serve.

Nutrition

Serving: 1serving | Calories: 685kcal | Carbohydrates: 5g | Protein: 12g | Fat: 68g | Saturated Fat: 23g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 30g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 549mg | Potassium: 328mg | Fiber: 1g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

Other popular Sichuan dishes

If you enjoy Sichuan garlic pork slices, you’ll love other dishes from my Sichuan collection.

About the dish

Today, I’m adding another recipe to my Sichuan food repertoire: Suān Là Miàn (酸辣面), or hot and sour noodles. This simple dish is commonly found in humble breakfast and lunch eateries. As the name suggests, the spicy and tangy flavors shine through the strands of noodles, delivering an exciting and satisfying kick to the palate.

It’s a close cousin of another Sichuan classic: Suān Là Fěn (酸辣粉), or hot and sour glass noodles. The main difference lies in the noodles themselves—today’s recipe uses regular wheat flour noodles, while the other features slippery, translucent noodles made from sweet potato starch. What they both share is a bold, complex flavor profile that’s hard to resist.

If you’re a fan of Dan Dan Noodles or Chongqing Noodles, this recipe should be next on your list—especially when you’re short on time but craving bold flavors.

Suan La Fen

Try this variation using glass noodles

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Ingredients and substitutes

Here is what you need to make hot and sour noodles:

• Dried or fresh noodles, preferably the thin ones
• Leafy greens, such as bok choy, spinach
• Garlic and scallions
• Chili flakes, or ground dried chili
• Ground Sichuan pepper, or ground white pepper
• Black rice vinegar, e.g., Chinkiang (Zhenjiang) vinegar/镇江香醋
• Light soy sauce
• Sesame seeds and toasted peanuts
• Eggs

🌟 NOTE: The sour element of this dish comes from black rice vinegar, which has a uniquely complex aroma in addition to its strong tangy taste. Since it’s the key seasoning in this dish, I don’t recommend replacing it with other types of vinegar. You can find it in all Chinese supermarkets and on major online shopping platforms. To learn more about it, check out my post on 10 Must-Have Chinese Condiments.

Cooking procedure

The following steps are for preparing a single bowl of hot and sour noodles. To make multiple servings, simply multiply the ingredients and follow the same instructions.

Step 1: Prepare the seasoning

In a serving bowl, add chili flakes, ground Sichuan pepper, sesame seeds, and minced garlic. Heat 2 tablespoons of cooking oil until it’s smoking hot, then pour most of it over the spices (reserving a little for the next step). This process helps fully release the aroma of the ingredients.

Once the sizzling subsides, stir in black rice vinegar, light soy sauce, and a pinch of sugar.

Step 2: Fry the egg

Use the reserved oil to fry an egg. Cook just one side, as shown in the image above, or both sides if you prefer the yolk fully cooked.

Step 3: Cook the noodles

In a large saucepan or a wok, bring water to a rolling boil. Add the noodles and cook over medium heat. Just before they’re fully done, add the leafy greens of your choice for a quick blanch.

Step 4: Assemble the dish

Spoon some of the noodle cooking water into the bowl to dilute the seasonings and create a broth.

Then, transfer the noodles and greens to the serving bowl. Top with the fried egg, finely chopped scallions, and crushed toasted peanuts.

Variations

If you’re a longtime fan of my blog, you’ve probably already made my Chili Oil recipe—it’s the No. 1 kitchen staple I recommend everyone try. If so, you can use it directly for this recipe.

Here’s how to adapt it: Use half the amount of hot oil to sizzle minced garlic and Sichuan pepper, then add a tablespoon of homemade chili oil (or a good store-bought equivalent).

To make this dish more substantial, you can add other protein toppings such as poached chicken, pan-fried shrimp, or slices of Char Siu pork.

For a vegan option, replace the fried egg with sliced smoked tofu, a few spoonfuls of silken tofu, or a handful of blanched edamame beans.

More noodle dishes

Looking for more mouthwatering noodle recipes? Try these ones:

Yunnan Rice Noodle Soup

Zha Jiang Mian (Fried Sauce Noodles, 炸酱面)

Hot Dry Noodles (Re Gan Mian, 热干面)

Chicken Chow Fun (Fried Rice Noodles, 鸡肉炒粉)

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Hot and Sour Noodle Soup (酸辣面)

This might become your new favorite! Sichuan hot and sour noodles are quick to make and packed with irresistible flavors—a perfect dish for anyone who loves a spicy, tangy kick.

Course Main Course

Cuisine Chinese

Diet Vegetarian

Prep Time 2 minutes minutes

Cook Time 6 minutes minutes

Total Time 8 minutes minutes

Servings 1 bowl

Calories 702kcal

Author Wei Guo

Ingredients

• ½ tablespoon chili flakes or ground dried chili
• ½ teaspoon sesame seeds
• ⅛ teaspoon ground Sichuan pepper or ground white pepper
• 1 teaspoon garlic minced
• 1½ tablespoon neutral cooking oil
• 2 tablespoon black rice vinegar
• 1 tablespoon light soy sauce
• 1 pinch sugar
• 1 egg
• 1 portion noodles fresh or dried, see note
• 1 handful leafy greens e.g. bok choy, spinach
• ½ stalk scallions finely chopped
• 1 tablespoon roasted peanuts crushed

Instructions

• To start, place chili flakes, ground Sichuan pepper, sesame seeds, and minced garlic in a serving bowl. Heat the cooking oil until it’s very hot, then pour most of it over the mixture, leaving the rest in the wok. Once the sizzling subsides, stir in black rice vinegar, light soy sauce, and sugar.
• Using the leftover oil, fry an egg. You can leave the yolk runny by cooking just one side, or flip it if you prefer it well done.
• Bring a pot of water to a boil and cook the noodles over medium heat. Just before they’re fully cooked, add a handful of leafy greens to blanch briefly.
• Ladle about 1¼ cup (300ml) of the noodle boiling water to the prepared bowl. Then add the drained noodles and greens. Top everything with the fried egg, a sprinkle of chopped scallions, and roasted peanuts.

Notes

For an average appetite, a good portion of noodles is about 5 oz (140g) of fresh noodles or 3 oz (85g) of dried noodles.

Nutrition

Serving: 1serving | Calories: 702kcal | Carbohydrates: 83g | Protein: 24g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 90g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 164mg | Sodium: 2833mg | Potassium: 357mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1938IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 3mg

About garlic sauce

“Garlic sauce” is a term coined by overseas Chinese restaurants to name this Sichuan classic, and it has since become commonly used in the West. However, it has no connection to the dish’s original Chinese name, Yú Xiāng Ròu Sī/鱼香肉丝, which literally means “fish-fragrant shredded pork.” Other popular dishes using the same flavor profile include Fish-Fragrant Eggplant and Fish-Fragrant Tofu.

But where’s the fish? You may ask. There is none! The widely accepted belief is that the seasoning combination used in fish-fragrant dishes was inspired by traditional Sichuan methods of preparing fish. Another lesser-known explanation—which I learned at the Museum of Sichuan Cuisine in Chengdu—suggests that the pickled chili used in this dish was traditionally fermented with fish.

Ingredients

Pork

For the meat portion, you’ll need pork tenderloin (aka pork fillet) along with a set of marinating ingredients, including light soy sauce, Shaoxing rice wine, cornstarch, and salt. These not only enhance the flavor but also help tenderize the meat.

Vegetables

You’ll need a few vegetables to accompany the protein: carrots, wood ear mushrooms, and bamboo shoots. These are the classic choices used in the traditional version.

🌟Substitutes: Feel free to swap them with other crunchy vegetables. Ideally, opt for ones that can be cut into slivers to match the shredded pork.

Aromatics

Aromatics are essential as well. In addition to ginger, garlic, and scallions, you’ll need pickled chili (Pào Jiāo/泡椒), which adds a unique tangy, fragrant heat that sets this dish apart.

🌟Substitutes: Sichuan-style pickled chili can be hard to find. A great alternative is Pickled Chili Garlic Sauce (see image above). I’ve also tested this recipe with pickled chilies from other cuisines (e.g. Spanish, Italian), and they worked well. If none of these are available, fresh chilies can be used as a substitute.

Seasonings

To create a thick, umami-rich, tangy sauce with a hint of sweetness, you’ll need black rice vinegar, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, and cornstarch.

🌟 Note: These ingredients are key to achieving the dish’s authentic flavor. Check out my post on 10 Must-Have Chinese Condiments to learn more about them.

Cooking Procedure

Step 1: Prepare the ingredients

Cut the pork into narrow, long strips across the grain, similar to how you cut it for Peking Shredded Pork. Then, mix it with light soy sauce, Shaoxing rice wine, cornstarch, salt, and a little water. After that, rub in a little oil to create a coating.

Cut the vegetables into strips. Finely chop the pickled chilies and scallions, and mince the ginger and garlic. Then, mix all the seasonings.

🌟 Tips: Briefly freezing the meat until it is semi-solid will make cutting easier. Wood ear mushrooms usually come in dried form—rehydrate them in cold water for an hour until they become plump.

Step 2: Sear the pork

Add a little oil to a very hot wok. Swirl to cover a larger area before putting in the shredded pork. Toss over high heat to sear it quickly. As soon as the meat turns pale, dish out for later use.

🌟Note: When using a carbon steel wok, it’s important to heat it empty first then add the oil. This prevents sticking. However, if using non-stick cookware, add oil then heat up.

Step 3: Stir-fry the vegetables

Pour in another small batch of oil to the empty wok and add garlic, ginger and pickled chilies. Sizzle them for 10-15 seconds or so.

Stir in carrots, wood ears, and bamboo shoots. Fry for about half a minute, or until they just start to wilt.

Step 4: Combine the dish

Return the pork to the wok. Toss it with the vegetables for about 30 seconds. Turn the heat down to medium low, then pour in the sauce, mixed well beforehand in case the starch sits at the bottom.

As soon as the sauce starts to thicken, remove the wok from the heat and garnish the dish with scallions.

🌟Note: Pay attention to heat control and the consistency of the sauce. Don’t wait until it becomes too thick, as it will thicken further as it cools.

Serving ideas

Pork with garlic sauce is a real “rice killer”, or in Chinese “Xià Fàn Cài/下饭菜”. So make sure you have steamed rice ready to enjoy the dish right away. Did you know that it tastes just as wonderful at room temperature? That makes it a great option for packed lunches!

When including it in a multi-dish dinner, pair it with something light and fresh, such as Bok Choy Stir-Fry, Ginger Spinach Salad, along with other protein dishes like Scallion Tofu, Shrimp Egg Stir-Fry.

Recipe FAQs

Other Sichuan classics

Looking for more recipes featuring popular Sichuan dishes? Try these ones:

Dan Dan Noodles (Spicy Sichuan Noodles, 担担面)

Sichuan Spicy Wonton In Chili Oil (红油抄手)

Mapo tofu, the authentic way (麻婆豆腐)

Suan La Fen (Hot and Sour Noodle Soup, 酸辣粉)

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Sichuan Shredded Pork with Garlic Sauce (鱼香肉丝)

A signature Sichuan dish, shredded pork with garlic sauce features tender meat, crisp vegetables, and a boldly flavored sauce that's hard to resist.

Course Main Course

Cuisine Chinese

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 3 servings

Calories 344kcal

Author Wei Guo

Ingredients

For the meat

• 10 oz pork tenderloin aka pork fillet
• 2 teaspoon light soy sauce
• 2 teaspoon Shaoxing rice wine
• 1 teaspoon cornstarch
• 1 pinch salt
• 1 tablespoon water
• 1 teaspoon neutral cooking oil

For the sauce

• 2 tablespoon black rice vinegar
• 1½ tablespoon Shaoxing rice wine
• 1 tablespoon light soy sauce
• ½ tablespoon dark soy sauce
• 2 tablespoon sugar
• 1½ tablespoon cornstarch
• 2 tablespoon water

You also need

• 3 tablespoon neutral cooking oil divided
• 2 tablespoon pickled chili finely chopped (see note 1)
• 2 teaspoon garlic minced
• 1 teaspoon ginger minced
• ½ cup carrot julienned
• ½ cup wood ear mushrooms rehydrated and julienned (see note 2)
• ½ cup bamboo shoots julienned
• 1 stalk scallions finely chopped

US Customary – Metric

Instructions

Marinate the pork

• Cut pork tenderloin into narrow strips (see note 3). Then, mix them with light soy sauce, Shaoxing rice wine, cornstarch, salt, and water. Once no more liquid can be seen, rub in oil to coat the meat evenly.

Mix the sauce

• In a small bowl, mix black rice vinegar, Shaoxing rice wine, light soy sauce, dark soy sauce, sugar, cornstarch, and water. Set aside.

Sear the pork

• Heat a wok over high heat until very hot, then pour in 2 tablespoons of oil (if using non-stick cookware, be sure to add oil first then heat it). Add the marinated pork. Toss to sear it quickly. Once the meat turns pale, transfer out to a plate for later use.

Stir-fry the vegetables

• Add the remaining 1 tablespoon of oil to the empty wok. Sizzle pickled chili, garlic, and ginger until fragrant. Then, put in wood ear mushrooms, bamboo shoots and carrots. Stir-fry until they just begin to wilt.

Combine the dish

• Return the pork to the wok. Stir fry for 30 seconds or so. Turn the heat down to low then pour in the sauce (stir well beforehand to avoid starch sitting at the bottom).
• As soon as the sauce starts to thicken, turn off the heat and stir in scallions. Serve immediately with steamed rice.

Notes

1.  The original version calls for Sichuan style pickled chili. You may also use these to substitute: Pickled Chilli Garlic Sauce, other types of pickled chili (e.g. Spanish or Italian ones), or fresh chillies. Adjust the quantity as needed, as they vary in heat levels.

2. Read my post on Wood Ear Mushrooms & How to Rehydrate to learn more. You’ll need around 8 gram of dried ones to get the suggested amount.

3. To make cutting the pork more efficient, briefly freeze the meat until semi solid, or wet your knife with water when slicing to avoid sticking.

Nutrition

Serving: 1serving | Calories: 344kcal | Carbohydrates: 19g | Protein: 23g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 35g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 856mg | Potassium: 509mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3609IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg

What is Tian Shui Mian

To fully appreciate Sichuan cuisine, you cannot overlook its signature dishes known as Xiǎo Chī/小吃 (meaning “small eats”), which are sold at street stands or small cafes. Today’s recipe, Tián Shuǐ Miàn/甜水面 (Sweet Water Noodles), may be less renowned outside China than Dan Dan Noodles or Hot & Sour Glass Noodles, but it’s indeed a delightful, mouthwatering snack not to be missed.

This dish features extra thick, chewy noodles served at room temperature and coated with an intensely flavorful sauce mixed with a variety of seasonings. It epitomizes the iconic flavor profile of Sichuan cuisine: spicy, mouth numbing, aromatic, with a distinct combination of savory and sweet.

Tian Shui Mian is not for those who prefer food with a soft texture and bland taste. But if you’re after a satisfying chew and multidimensional flavors, this is definitely the one to try!

Ingredients

The ingredients for Tian Shui Mian can be classified into three groups: for the dough, for the spiced sweet soy sauce, and other seasonings.

For the noodle dough

All-purpose flour, salt, and water are all you need for the dough. To achieve the most accurate results, it’s best to measure the flour and water by weight rather than by volume using cups.

For two servings, I use 200g of all-purpose flour and 90 g of water. This ratio results in a medium firmness. It’s not as soft as regular dumpling dough, yet it’s slightly less firm than my dough recipe for ramen noodles.

🌟 NOTE: You may need to adjust the flour-to-water ratio slightly, as flour from different brands varies in water absorption capacity.

For the spiced sweet soy sauce

Spiced sweet soy sauce, known as Fù Zhì Jiàng Yóu/复制酱油, is key to creating an authentic taste. It’s essentially concentrated, sweetened soy sauce infused with aromatics and spices.

To make it, you’ll need soy sauce (light or regular), brown sugar (or rock sugar), scallions, ginger, and various spices, such as star anise, Chinese cinnamon, bay leaves, Sichuan pepper, fennel seeds, and Tsao-ko (optional).

🌟 NOTE: It’s fine to skip 2-3 spices listed above if you find it hard to source them all.

Other seasonings

You’ll also need these ingredients to season the dish: Chinese chili oil, minced garlic, sesame paste, toasted peanuts, ground Sichuan pepper, and sugar.

🌟 NOTE: If you haven’t tried my Homemade Chili Oil recipe, I highly encourage you to do so — it’ll make a big difference. Also, you can skip sesame paste, or replace it with a dash of sesame oil.

Cooking workflow

Step 1: Make the dough

Put the flour and salt into a mixing bowl. Pour in water little by little while stirring constantly with chopsticks or a fork to form small lumps of dough.

Use your hands to squeeze and press the dough lumps together so it transforms into a piece of cohesive dough. Don’t worry if it doesn’t look smooth at this stage. Let it rest, covered with cling film, for about 15 minutes.

When the first resting is done, knead the dough again to smoothen its texture and develop more gluten networks. This takes about 2-3 minutes. Then, rest the dough for a further 10 minutes so that it relaxes and becomes easier to roll.

Step 2: Cook the sauce

While the dough is resting, make the spiced sweet soy sauce. Put soy sauce, brown sugar, scallions, ginger, all the spices, and some water into a small saucepan.

First, bring it to a full boil. Then turn the heat down to the lowest. Leave to simmer until you see the surface is covered by intense bubbles and the sauce becomes thick enough to coat a spoon, stop cooking.

Pour the sauce, passing through a sieve, into a clean container. Discard the solid bits.

Step 3: Shape and cook the noodles

Dust the dough with a little flour then flatten it with a rolling pin to form a rectangle or oval sheet, about ⅓ inch (8mm) thick.

Use a sharp knife to cut the dough into uniform-sized noodles, with the width matching the thickness. Sprinkle some flour over and loosen the noodles to prevent them from sticking to each other.

Bring plenty of water to a full boil. Slightly stretch the noodle strands before adding them to the water. Cook over medium heat until they’re just cooked. The ideal texture is firm and slippery, similar to the “al dente” mouthfeel that Italian pasta is famous for.

If your tap water is safe to drink, rinse the noodles under it to cool them quickly. Otherwise, coat the cooked noodles with a little oil to prevent them from sticking, then let them cool naturally.

🌟 NOTE: These noodles dry out easily, particularly if your kitchen is warm, or has a draft. So I suggest you start boiling water for the next step before shaping the noodles. Or, cover the cut noodles with cling film if you plan to cook them a while later.

Step 4: Assemble the dish

The final step is simple. Put the noodles into bowls, then add all the seasonings: spiced sweet soy sauce, chili oil, sesame paste (if using), garlic, toasted peanuts, sugar, and ground Sichuan pepper. Give everything a thorough stir to coat each strand of the noodles. Then enjoy!

🌟 NOTE: The spiced sweet soy sauce is quite salty. I suggest you add it gradually. Stir, taste, then adjust.

Make ahead tips

Tian Shui Mian is usually served as a cold snack. So it’s perfectly fine to make and cook the noodles in advance. Coat the drained and cooled noodles with a little sesame oil to prevent sticking. Store them in the fridge for up to 3 days. For the best texture, I suggest you allow some time for the noodles to come back to room temperature before seasoning.

Additionally, my recipe for the spicy sweet soy sauce produces more than you need for two servings of noodles. The leftover sauce can be kept for a long time in the fridge and contributes to many classic Sichuan dishes, such as Chili Oil Wonton and Sichuan Zhong Dumplings. You can also use it to enhance the flavor of any dishes that require a salty and sweet taste.

Other noodle recipes

Looking for more authentic Chinese noodle dishes? Check out these classic recipes:

Xi’an Biang Biang noodles

Chongqing noodles (Xiao Mian, 重庆小面)

Zha Jiang Mian (Fried Sauce Noodles, 炸酱面)

Scallion Oil Noodles (Cong You Ban Mian, 葱油拌面)

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Tian Shui Mian (Sweet Water Noodles, 甜水面)

A popular street food in Sichuan, Tian Shui Mian features extra thick, chewy noodles seasoned with intense flavors: hot, tingly, sweet, and super aromatic.

Course Side Dish

Cuisine Chinese

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

REST 25 minutes minutes

Total Time 50 minutes minutes

Servings 2

Calories 702kcal

Author Wei Guo

Ingredients

For noodles

• 1⅔ cup all-purpose flour see note 1
• 6 tablespoon water see note 2
• ¼ teaspoon salt

For spiced sweet soy sauce

• 1 cup soy sauce light or regular
• ½ cup dark brown sugar or rock sugar
• ¼ cup water
• 2 stalk scallions
• 5 slice ginger
• 1 star-anise
• 1 small piece Chinese cinnamon aka cassia cinnamon
• 2 bay leaves
• 1 teaspoon whole Sichuan pepper
• ½ teaspoon fennel seeds
• 1 Tsao-ko aka Chinese black cardamom (optional)

To season (for 2 bowls)

• 2 tablespoon spiced sweet soy sauce
• 2 tablespoon Chinese chili oil
• 1 tablespoon sesame paste thinned with a little water (optional, see note 2)
• 1 teaspoon minced garlic
• 2 tablespoon toasted peanuts crushed
• ½ teaspoon sugar
• ¼ teaspoon ground Sichuan pepper

US Customary – Metric

Instructions

Make the dough

• Put flour and salt into a mixing bowl. Pour in water gradually while swirling with a pair of chopsticks. Small lumps of dough form during this process.
• Use your hand to combine and knead until a rough-looking, firm dough forms.
• Cover the dough with cling film. Leave to rest for 15 minutes. Once the resting is done, knead the dough again for 2-3 minutes until it becomes smooth. Let it rest for another 10 minutes.

Cook the spiced sweet soy sauce

• While waiting for the dough to rest, prepare the spiced sweet soy sauce. Put all the ingredients for the sauce into a saucepan.
• Bring it to a boil, then turn the heat down to low and let it simmer uncovered. Once lots of bubbles appear and the sauce becomes thick enough to coat a spoon, remove from the heat.
• Pass the sauce through a sieve to remove all the solid bits. Let the sauce cool and move on to the next step (Note that the sauce will be more than you need for this recipe. Learn other usage and storage tips in note 3).

Shape the noodles

• Use a rolling pin to flatten the dough into a rectangle of about ⅓ inch (8mm) thick. Dust with flour when necessary to prevent sticking.
• Cut the dough into strips of noodles with a width of around ⅓ inch (8mm). Dust the noodles with flour and loosen them up to avoid sticking (see note 4).

Cook the noodles

• Bring a pot of water to a full boil. Slightly stretch the noodles before putting them into the water.
• Leave to boil until they’re just cooked, achieving a firm, chewy texture. Drain then rinse under running water to cool them quickly (see note 5).

Assemble the dish 

• Divide the noodles into two serving bowls. Add the spiced sweet soy sauce, chili oil, sesame paste, minced garlic, toasted peanuts, sugar, and ground Sichuan pepper. Stir well to coat each noodle with the seasonings.

Notes

1. Please be aware that measuring flour by cups is less accurate than by weight. If you’re unfamiliar with dough making, it’s best to follow the quantity given in grams (it’s shown when clicking the conversion button “Metric” on the top of the ingredient list).
2. The flour-to-water ratio may vary slightly depending on the brand of your flour. Adjust their quantity to achieve a medium-firm dough.
3. Store the leftover spiced sweet soy sauce in the fridge for up to 3 months. It can be used in other classic Sichuan dishes, such as Chili Oil Wonton and Sichuan Zhong Dumplings.
4. These fresh noodles dry out easily, so it’s best to have the boiling water ready as soon as you finish cutting them. If you plan to cook them a bit later, cover them with cling film to prevent drying.
5. Do not rinse if your tap water isn’t safe to drink. Instead, coat the drained noodles with some sesame oil and let them cool naturally.

Nutrition

Serving: 1serving | Calories: 702kcal | Carbohydrates: 107g | Protein: 17g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 1.351mg | Potassium: 297mg | Fiber: 4g | Sugar: 23g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 6mg

What is Suan Cai Yu

Today’s dish, Suan Cai Yu/酸菜鱼,  is another signature dish of Sichuan cuisine that you shouldn’t miss. If you’re looking for flavor-intense dishes and enjoy a hot and tangy taste, this dish will satisfy all your craving at once.

Suān Cài Yú literally means “sour vegetable fish”. It originated in Chongqing/重庆, the largest municipality in China that was once part of Sichuan province, featuring two hallmark elements of Sichuan cuisine: the heat from chilies and the aromatic sourness from pickled mustard greens.

This dish shares many similarities with Shui Zhu Yu/水煮鱼 (Sichuan Boiled Fish), such as the use of sliced fish, the spicy soup base, and the cooking method. However, its distinctive tangy taste clearly differentiates it from the latter.

Ingredients & substitutes

Fish choice

The traditional version of Suan Cai Yu calls for skin-on and bone-in pieces of a whole fish. My recipe uses fish filets instead, as they’re easier to handle for home cooks and less hassle for diners.

Catfish filets are a good choice. The ones shown in the image above are basa (aka pangasius), a species of catfish commonly found in the frozen food section of Chinese/Asian shops. 

🌟 SUBSTITUTES: You may use other types of fish. The rule of thumb is to look for fish that isn’t overly flaky, meaning the flesh doesn’t fall apart easily once cooked.

Pickled mustard greens

Another star ingredient of the dish is pickled mustard greens, known as Haam Choy or Suān Cài/酸菜, which means “salted vegetable” or “sour vegetable”. Essentially, they’re whole pieces of Gai Choy/盖菜, a type of mustard greens, fermented in a salty and vinegary brine.

🌟 NOTE: You can find them packed in jars or vacuum-sealed plastic bags in the fermented food section of Chinese/Asian grocery stores. Show the names mentioned above to the shop assistant if you need help locating the correct item.

Aromatics

The aromatic trio of Chinese cuisine – ginger, scallions, and garlic – adds more flavor to this dish. I particularly like using a generous amount of garlic as its fragrance pairs very well with spicy ingredients.

Authentic Suan Cai Yu also calls for Sichuan pickled chilies (Pào Jiāo/泡椒) for extra heat and tangy taste, a key flavor component of many Sichuan classics, such as Shredded Pork with Garlic Sauce.

🌟 SUBSTITUTES: You can replace Sichuan pickled chilies with pickled chili garlic sauce (Duò Jiāo/剁椒), or other types of pickled chilies, such as pickled jalapeños. If you really have trouble sourcing them, feel free to skip this ingredient as this won’t dramatically change the overall taste of the dish.

Condiments

Here are five common condiments used in this recipe:

• Shaoxing rice wine (or dry sherry), for marinating the fish 
• Cornstarch (or potato starch, tapioca starch), for marinating the fish 
• White pepper, for extra heat
• Sugar, for balancing the saltiness
• Salt

Spices

Similar to how you make Sichuan Boiled Beef, three flavor boosters – dried chili, Sichuan pepper, and sesame seeds – are drizzled with hot oil at the end of the cooking process, enhancing the overall aroma of the dish. 

Cooking procedure

Step 1: Marinate the fish

Cut the fish filets into thin pieces by slicing them at a 45-degree angle. Remember that the fish will shrink in size after cooking so make sure the slices aren’t too small.

Put the fish into a bowl. Add Shaoxing rice wine, salt, white pepper, and cornstarch. Use your hand to gently mix and rub so that all the condiments are well absorbed. Leave to marinate while preparing other ingredients.

Step 2: Prepare the pickle

Remove the pickled mustard greens from their packaging. Rinse under running water first, then soak them in water to reduce their sharp saltiness and tanginess.

Since their taste varies from brand to brand, the required soaking time may vary. It’s best to taste a piece, bearing in mind that they’ll taste milder once cooked in the broth.

Drain the vegetables and squeeze out as much water as possible, then cut them into bite-sized pieces. Since the stem part can be quite thick, slice it at an angle to make each piece thinner.

Step 3: Make the broth

First, sizzle minced ginger, minced garlic, chopped scallions, and chopped pickled chili in hot oil to bring out their aroma (keep some of the garlic and scallions for the last step).

Then, stir in pickled mustard greens and fry them for about 1 minute. 

Add water, or unsalted stock if available, to the wok. Bring it to a full boil then let simmer for 3 minutes with a lid on.

Step 4: Cook the fish

Once the broth is fragrant, add the fish. Remember to keep the heat low and arrange the fish without too much overlapping. Allow them to cook undisturbed in the gently simmering broth.

It doesn’t take long to fully cook the fish – about 2 minutes in my case, though this may vary depending on the size of your fish slices and the heat level. A sign of doneness is when the flesh loses its translucent look and becomes firm.

Step 5:  Sizzle the toppings

Pour the fish and broth into a large serving bowl. Put the remaining garlic, scallions, dried chili, Sichuan pepper, and sesame seeds in the center.

Heat a small amount of oil until it just starts to smoke. Pour it over the toppings. Let the aromatics and spices sizzle, then serve the dish immediately.

How to serve

It’s best to enjoy this flavor-intense dish with plain steamed rice (so make sure it’s ready when the fish is done). Optionally, add one or two light, vegetable-based dishes on the side to form a balanced meal. Garlic Bok Choy, Spinach Salad, and Smashed Cucumber are some of the tasty options.

If you haven’t tasted Suan Cai Yu, you may find these tips helpful:

• The dried chili and Sichuan pepper are added to enhance the dish’s flavor. They are not meant to be eaten. This is similar to the spices in Chongqing Laziji, which are also not consumed.
• Although this dish may appear soup-like, the broth is usually not consumed as soup as it’s quite salty. However, it’s great when used in small amounts to flavor steamed rice. 
• Here is a way to reuse the leftover broth: remove all solid pieces, add some water to dilute it, and heat until piping hot. Then, serve it as a soup for another meal. 

Other Sichuan dishes

Looking for more mouthwatering dishes of Sichuan cuisine? Check out these popular recipes:

Mapo tofu, the authentic way (麻婆豆腐)

Twice cooked pork (Hui Guo Rou, 回锅肉)

Suan La Fen (Hot and Sour Noodle Soup, 酸辣粉)

Mouth-watering chicken (Kou Shui Ji, 口水鸡)

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Suan Cai Yu (Sichuan Fish with Sour Vegetable, 酸菜鱼)

Tender fish slices in a hot and tangy broth bursting with aroma, Suan Cai Yu is an iconic Sichuan dish that can be easily prepared at home.

Course Main Course

Cuisine Chinese

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 329kcal

Author Wei Guo

Ingredients

For the fish

• 1½ lb boneless catfish filets see note 1
• 1 tablespoon Shaoxing rice wine
• 2 teaspoon cornstarch
• ¼ teaspoon ground white pepper
• ⅛ teaspoon salt

For the broth

• 7 oz pickled mustard greens aka Haam Choy, Suan Cai
• 2 tablespoon neutral cooking oil
• 1 teaspoon minced ginger
• 5 clove garlic minced and divided
• 3 stalk scallions finely chopped and divided
• 1 tablespoon Sichuan pickled chilies chopped, optional (see note 2)
• 2½ cup water or unsalted stock
• 1 teaspoon sugar
• ¼ teaspoon ground white pepper

For the toppings

• 5 dried chlies or to taste, chopped
• 1 teaspoon Sichuan peppercorn
• Toasted sesame seeds
• 2 tablespoon neutral cooking oil

US Customary – Metric

Instructions

Marinate the fish

• Lay the fish filets on a chopping board. Slice it at a 45-degree angle into thin, large pieces.
• Put them into a bowl. Add Shaoxing rice wine, salt, white pepper, and cornstarch. Use your hand to mix and rub gently. Then leave to marinate while preparing other ingredients.

Prepare the vegetables

• Rinse the pickled mustard greens under running water, then soak them in water to reduce their saltiness. The time required differs depending on their original saltiness and your own preferences. Taste a piece, keeping in mind that it will taste milder once cooked in the broth.
• Drain them and squeeze to remove any excess water. Then cut them into pieces (slice the thick stem part at an angle).

Make the broth

• Heat the oil in a wok over medium-high heat. Add ginger, garlic, scallions, and pickled chilies (keep ⅓ of the garlic and scallions for the last step). Sizzle them until fragrant.
• Put in the pickled mustard greens. Stir fry for about a minute, then pour in water (or stock). Bring it to a full boil. Cover with a lid and leave to simmer over low heat for 3 minutes.

Cook the fish

• Put the marinated fish slices, ideally one piece at a time, into the gently simmering broth. Avoid overlapping for even cooking. Leave the fish to simmer undisturbed until they no longer look translucent and become firm.

Sizzle the toppings

• Transfer the dish to a large serving bowl. Top with the remaining garlic, scallions, dried chili, Sichuan pepper, and sesame seed.
• Heat the oil in a dry, clean pan, then pour it over the toppings. Serve immediately with steamed rice.

Notes

1. I use basa filets (aka pangasius), a species of catfish, for this recipe. You may use other types of fish whose flesh doesn’t fall apart easily once cooked. Alternatively, you can slice a whole fish and include the head and bones in the broth, as the traditional version does.

2. You may substitute Sichuan pickled chilies (Pào Jiāo/泡椒) with pickled chili garlic sauce (Duò Jiāo/剁椒), or other types of pickled chilies, such as pickled jalapeños.

Nutrition

Serving: 1serving | Calories: 329kcal | Carbohydrates: 7g | Protein: 27g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 431mg | Potassium: 984mg | Fiber: 2g | Sugar: 2g | Vitamin A: 228IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg

Note: This is a revised version of my post published in March 2017.

About the dish

There are a few dishes that always make me drool, merely at the thought of them. Hot and Sour Noodle Soup (Suãn Là Fěn/酸辣粉), a classic Sichuan street food, undoubtedly tops my list. If you enjoy exciting flavors, this recipe won’t disappoint.

I used to eat this dish regularly at a street stall outside my school. The first time I ventured to try it, I instantly fell in love. It was like a flavor explosion in my mouth: hot, tangy, and mouth-numbing. Incredibly intense but utterly irresistible.

I started making it after I left China and was surprised by its simplicity. Once you have all the ingredients ready, it’s just a matter of assembling them.

Unlike other classic noodle dishes, such as Dan Dan Noodles, Chongqing Noodles, and Sweet Water Noodles, Suan La Fen offers a highly pleasurable mouthfeel by using slippery, springy glass noodles, which elevate the joy of eating to new heights.

Suan La Mian

Try this variation using regular noodles

Get the recipe

Ingredients

Here are all the ingredients you need for this recipe. Scroll down to learn substitute ideas.

Glass noodles

The glass noodles in Suan La Fen are made from sweet potato starch and known as Fěn Tiáo/粉条, which literally translates to “starch strips”. Unlike wheat-based noodles, they have a translucent appearance once cooked and offer a super smooth, slippery texture, which I particularly adore.

🌟 Substitutes:

• You may also use glass noodles made from other types of starch. For example, mung bean vermicelli (aka bean thread noodles), known as Fěn Sī/粉丝, is a good alternative (the type I used in my recipe for Glass Noodle Salad).
• Wheat noodles or rice noodles can also serve as a substitute if you’re not strictly aiming for authenticity. Or, try Suan La Mian, a close cousin which features regular noodles.

For the soup

• Unsalted vegetable or chicken stock. When unavailable, I often substitute it with mushroom essence (香菇精) mixed in hot water.
• Black rice vinegar (e.g. Zhenjiang/Chinkiang vinegar), the key ingredient offering the tangy sour taste
• Chinese chili oil, the source of the spiciness
• Ground Sichuan pepper, for a tongue-tingling sensation that Sichuan food is famous for.
• Light soy sauce
• Minced garlic

Toppings

• Fried soybeans, for a crunchy texture and nutty flavor (see how to cook them in later sections)
• Preserved Sichuan pickle (known as Zha Cai/榨菜), for an umami saltiness and extra crunch
• Scallions, or garlic sprouts
• Cilantro (coriander), optional

🌟 Substitute: Fried soybeans can be replaced by roasted peanuts.

How to make it

Step 1: Soak the noodles

Glass noodles need to be rehydrated before cooking. Simply soak them in warm water for about 30 minutes. They’ll soften and become pliable.

Pay attention not to soak them for too long so that the strands turn overly soft. If you don’t plan to cook them right away, drain them well for later use.

Step 2 (optional): Fry soybeans

Skip this step if you’re using shop-bought roasted peanuts as a substitute. However, if you wish to create the authentic taste of the dish with fried soybeans, follow this procedure:

• Soak dried soybeans overnight to soften. Drain and pat dry.
• Fry them in a little oil over medium heat until golden brown and crispy.

I often cook an extra batch of fried soybeans, as they make a delicious snack on their own with a little sprinkle of salt.

Step 3: Cook the noodles

Bring plenty of water to a full boil. Add the drained noodles. Leave to cook over high heat until just cooked through (be careful not to overcook them). The noodles should turn almost transparent and have an elastic, springy texture, yet still be easily snapped between the teeth.

Step 4: Assemble the soup

While waiting for the noodles to cook, heat the stock and then pour it into serving bowls. Stir in minced garlic, black rice vinegar, light soy sauce, Chilli oil, and Sichuan pepper.

Add cooked noodles. Top with fried soybeans (or roasted peanuts), Sichuan pickle, scallions, and coriander if using. Serve immediately.

Other Sichuan dishes

Looking for more classic Sichuan recipes? Here are some popular ones:

Mapo tofu, the authentic way (麻婆豆腐)

Mala chicken (Chongqing Laziji, 辣子鸡)

Twice cooked pork (Hui Guo Rou, 回锅肉)

Sichuan boiled fish (Shui Zhu Yu, 水煮鱼)

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Suan La Fen (Hot and sour noodle soup/酸辣粉)

Slippery noodles served in an intensely flavored broth, Sichuan hot and sour noodle soup is utterly irresistible. It's simple and quick to prepare.

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Author Wei Guo

Ingredients

• 7 oz sweet potato glass noodles or mung bean vermicelli (aka bean thread noodles)
• 2 cup unsalted stock vegetable or chicken
• 2 tablespoon black rice vinegar i.e. Zhenjiang/Chinkiang vinegar
• 1 tablespoon light soy sauce
• 2 tablespoon Chinese chili oil or to taste
• ¼ teaspoon ground Sichuan pepper
• 2 clove garlic minced
• Salt to taste

For the garnish

• 2 tablespoon fried soybeans (see note) or roasted peanuts
• 2 tablespoon preserved Sichuan pickle aka Zha Cai/榨菜, chopped
• Scallions or garlic sprouts
• Coriander optional

US Customary – Metric

Instructions

Prepare the noodles

• Soak glass noodles in warm water for about half an hour until pliable.
• Bring a pot of water to a full boil. Add the noodles and boil them until they become translucent and are just cooked through. The process is quick, so remain vigilant to prevent overcooking. Taste the noodles if you’re unsure of their doneness.

Prepare the soup

• While waiting for the noodles to cook, heat the stock until simmering. Pour it into two serving bowls.
• Add black rice vinegar, light soy sauce, Chinese chili oil, Sichuan pepper, and minced garlic (remember, the quantities in the ingredient list are for two bowls). Stir well, then taste. Add a little salt if necessary.

Assemble the dish

• Put drained noodles into the bowls. Top with fried soybeans and preserved Sichuan pickle. Garnish with scallions and coriander if using.

Notes

How to make fried soybeans:

• Soak dried soybeans overnight. Drain and pat dry with paper towels.
• Pour a little oil and the soybeans into a wok/skillet. Fry over medium heat until the beans are nicely browned and crispy.
• Transfer the beans onto paper towels to absorb any excess oil.

What is aromatic crispy duck

If you are a fan of the legendary Peking Duck, you’ll find today’s recipe, Aromatic Crispy Duck (Xiāng Sū Yā/香酥鸭), a wonderful alternative. I didn’t know about this Sichuan-originated delicacy until I savored it in Chinese restaurants in the UK, where it enjoys considerable popularity.

Apart from its enticing aroma and crispiness, I particularly love its “fall-off-the-bone” tenderness, a result of the extensive steaming process. When wrapped in hot buns or pancakes, each mouthful creates a delectable eating experience.

The making of aromatic crispy duck involves classic cooking methods prevalent in Chinese cuisine. Initially, the duck is marinated with salt and spices and then steamed until tender. Following this, it is briefly deep-fried to achieve a crispy crust on the surface.

Why this recipe

I’ve carried out several tests before settling on a home cook-friendly version of this dish. Here is how this recipe simplifies the traditional method:

• Use duck legs instead of a whole duck, which can be challenging to fit in everyday cookware.
• Marinate with ready-made five-spice powder, rather than toasting and grinding whole spices from scratch.
• Speed up steaming with an Instant Pot, if available.
• Opt to steam the duck in advance and deep fry it just before serving.

Ingredients

To make this recipe, you’ll need the following ingredients:

• Duck legs
• Condiments: Salt, five spice powder, and Shaoxing rice wine
• Aromatics: Scallions and ginger
• Neutral cooking oil for deep-frying

Cooking procedure

Making aromatic crispy duck involves three straightforward steps: marinating the meat, steaming it until tender, and then deep-frying to crisp it up. You can flexibly schedule these steps to fit into your routine.

Step 1: Marinate

Remove the duck legs from their packaging. Use a paper towel to remove any moisture on the surface.

Select a plate that’s big enough to accommodate the legs and that can fit into the steamer you’re using in the next step. Ideally, the plate should also have a certain depth to collect the liquid that will accumulate around the duck during the steaming process.

Pour Shaoxing rice wine over the duck legs, then sprinkle them with a mixture of salt and five spice powder on both sides. Use your hands to rub the seasonings in, ensuring they’re evenly distributed and adhere to the legs.

Tuck half of the chopped scallions and sliced ginger underneath the legs, then scatter the rest on top. Cover the plate with plastic wrap and leave to marinate in the fridge for 10 hours or overnight.

Step 2: Steam

Pour plenty of water into the wok/pot you’re using for steaming. Use a large steamer basket, a steamer rack, or even a small bowl to support the duck plate. Whatever you choose, it should keep the plate stable and elevated above the water level. Cover the steamer tightly with a lid.

First, bring the water to a full boil over high heat. Then reduce to medium heat and let it steam for about 1½ hours. Be attentive during this process. It’s essential to check the water level every half an hour to prevent it from drying out. When necessary, top up with hot water to maintain a consistent steam.

Once done, carefully remove the duck legs from the steamer and discard any aromatics clinging to their surface. Allow them to dry completely, ideally over a rack so that any excess liquid can drip away.

Step 3: Deep-fry

Before deep frying, pat dry the duck legs with a paper towel to reduce splashing. Heat oil in a wok or pot that sits stably on your burner to 375°F/190°C. Gently slide in the duck legs one by one and fry for 2-3 minutes until their surface browns.

Carefully remove the legs, then heat the oil up to 390°F/200°C. Return the duck to the oil for a second fry, lasting about 20 seconds, to further enhance the crispiness. Afterward, take out the duck and let it rest on paper towels, allowing any excess oil to be absorbed.

Once the duck cools enough to handle, remove the bones from each leg. Do this by twisting them from both ends while holding the duck with your other hand. Then chop the meat into bite-sized pieces, or simply shred it using two forks.

Useful tips

Before we move on to the serving section, I’d like to share a few tips you may find helpful:

• Make ahead. Marinate and steam the duck in advance, then store it in the fridge or freezer, tightly covered with plastic wrap. Deep fry it whenever you plan to serve the dish (thaw it beforehand if frozen).
• Instant Pot. You can also use an Instant Pot for steaming. Fill the inner pot with 1 cup (240ml) of water, then put in the fitted steamer rack. Arrange the marinated duck legs on the rack, making sure they don’t touch the water. Set to steam for 40 minutes then allow a natural release of the pressure.
• Broth. Save the liquid collected in the duck plate while steaming. It’s full of flavors, making it a great base for broth. Dilute it with water for noodle soup or wonton soup. Alternatively, add tofu and leafy vegetables to create a quick and nourishing soup.

How to serve

My family’s favorite way to enjoy aromatic crispy duck is to make a wrap, similar to how you would eat Peking Duck. Here is the classic combination:

• Steamed bao buns, which I used for shooting this recipe, or Peking duck pancakes (aka mandarin pancakes, spring pancakes). They can be homemade or store-bought from the frozen food sections in Chinese/Asian stores.
• Scallions, cut into slivers
• Cucumber, cut into matchsticks
• A savory sauce, such as sweet bean sauce(甜面酱), chili garlic sauce, hoisin sauce, plum sauce, etc.

Freshly cooked aromatic crispy duck also tastes wonderful on its own, accompanied by an optional dipping condiment, such as Chinese salt and pepper mix/椒盐, chili oil, etc. Therefore, you can serve it as a centerpiece, complemented by other savory dishes and steamed rice.

Other festive dishes

Looking for other recipes for special occasions and festive gatherings? Check out these popular ones on the blog:

Peking Duck, An Easy Home Version (北京烤鸭)

Chinese BBQ Ribs (叉烧排骨)

Chinese Five Spice Chicken (五香烤鸡)

Salt Baked Chicken, an Easy Version

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Aromatic Crispy Duck (香酥鸭)

A home cook-friendly recipe for aromatic crispy duck, offering alluring flavors and exceptional tenderness. Perfect for stuffing your favorite buns or pancakes.

Course Main Course

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Marinate 10 hours hours

Total Time 11 hours hours 40 minutes minutes

Servings 4

Calories 472kcal

Author Wei Guo

Ingredients

For marinating

• 4 duck legs about ½ lb/220g each
• 1 tablespoon Shaoxing rice wine
• 1 tablespoon fine salt
• 1 teaspoon five spice powder
• 4 stalk scallions chopped
• 1 thumb-sized ginger sliced

For deep-frying

• Neutral cooking oil

For serving (optional)

• Bao buns or duck pancakes
• Scallions julienned
• Cucumber cut into matchsticks
• Sauce of your choice e.g. sweet bean sauce, chili garlic sauce, hoisin sauce, plum sauce, etc.

Instructions

Marinate

• Pat dry the surface of the duck legs with a paper towel. Pour Shaoxing rice wine over, then sprinkle the mixture of salt and five spice powder. Rub with hands to ensure an even coating.
• Put half of the chopped scallions and sliced ginger over a deep plate that can fit into your steamer. Lay duck legs over then scatter the rest of the scallions and ginger on top. Cover with plastic wrap and store in the fridge to marinate for 10 hours or overnight.

Steam

• Add plenty of water to the wok/pot that you’re using for steaming (see note 1). Use either a steamer rack or a steamer basket to support the duck plate (remove the plastic wrap). Cover with a tight lid.
• Bring water to a full boil then turn the heat down to medium. Leave to steam for about 1 hour and 30 minutes. Make sure you check the water level every half an hour and top up with hot water when necessary.
• After steaming, transfer the duck legs to another plate or a rack to cool, with the scallions and ginger removed (see note 2 & 3).

Deep-fry

• Once the duck legs have cooled down, dry their surface with a paper towel. Start the deep frying process by heating the oil to 375°F/190°C. Carefully slide in the legs (fry in two batches if your cookware is small). Leave to fry 2-3 minutes until they turn golden.
• Fish out the legs using a slotted spoon and set aside. Increase the oil temperature to 390°F/200°C. Slide the duck back into the oil and fry for 20 seconds or so to crisp it up further. Take out and rest over paper towels to absorb any excess oil.

Serve

• Once the duck has cooled enough to handle, remove the bones from the legs. Cut the meat into small pieces, or shred it with two forks.
• Serve the duck as a filling for warm bao buns or Peking duck pancakes, accompanied by scallions, cucumber, and a smear of your preferred sauce.

Notes

1. You can use an Instant Pot to speed up the process. Select the steaming function, set it for 40 minutes, and then allow a natural pressure release. 

2. The steaming process can be done in advance. After steaming, wrap the cooled duck tightly in plastic wrap and store it in the fridge or freezer. Deep fry it when you’re ready to serve (defrost first if frozen).

3. Save the juice left in the steaming plate for making broth for noodle soup or wonton soup.

Nutrition

Serving: 1serving | Calories: 472kcal | Carbohydrates: 1g | Protein: 46g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 197mg | Sodium: 1065mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 4mg

What is Tiger Skin Pepper

The names of some traditional Chinese dishes can be a bit confusing. For instance, Lion’s Head Meatballs and Ants Climbing a Tree have actually nothing to do with lions or ants. Today’s recipe, Tiger Skin Pepper (Hǔ Pí Qīng Jiāo/虎皮青椒), is another example.

Originating from Sichuan cuisine, this popular dish also has nothing to do with tigers. Instead, it features green peppers that are charred and then stir-fried with a savory, tangy sauce. Its name comes from the fact that the brown blisters on the surface of the peppers resemble the patterns of a tiger’s skin.

I love the flavor combination of this dish: smoky, mildly spicy, aromatic, and savory, with a subtle sweet and sour taste. Also, it’s very simple to make (a short ingredient list and a few cooking steps)! 

Ingredients & Substitutes 

• Chili pepper. Choose medium to large-sized green chili peppers. Red ones are good too although they don’t create the “authentic” look. They can be either mildly hot or extra spicy. It’s up to your personal preference.  
• Fermented black beans. Known as Dòu Chǐ/豆豉, they are black soybeans fermented with salt and spices. You can find this special ingredient in many classic Chinese dishes, such as Mapo Tofu, Twice-Cooked Pork Belly, Egg & Chili Stir-fry, etc. They add an aromatic, earthy, and savory taste to today’s dish.
• Garlic. The aroma of fresh garlic complements any vegetable in Chinese stir-fries.
• Seasonings. You only need three simple condiments to season this dish: light soy sauce for the savory, umami taste, black rice vinegar for its tanginess and aroma, and a pinch of sugar to balance the flavor. 
• Neutral cooking oil. It can be sunflower, canola, vegetable, soybean, corn, or rapeseed oil.

Cooking procedure

Step 1: Prepare the ingredients

Wash the chili peppers and wipe dry their surface. Remove the stems and seeds. Unless they’re quite small, cut the peppers in halves crosswise.

In a small bowl, mix light soy sauce, black rice vinegar, and sugar. Set aside.

Step 2: Char the peppers

Place a dry, empty wok/skillet over medium heat. Add the chili peppers. Press them with the back of a spatula to accelerate the charring process. Once they wilt and brown blisters appear on the surface, transfer them out to a plate.

🛎 Notes: Alternatively, you can use an air fryer for this step. Preheat the machine to 390°F/200°C for 3 minutes then air fry the peppers for around 7 minutes (the cooking time may vary so it’s best to open the drawer to check the doneness)

Step 3: Stir-fry the dish

Pour oil into the same wok. Sizzle minced garlic and fermented black beans over medium heat until the garlic browns on the edge.

Put the charred pepper back into the wok. Pour in the sauce mixture. Mix and toss for 20 seconds or so. Dish out and serve.

What to serve with

Tiger skin pepper tastes wonderful over a bowl of steamed rice. However, I find it also nice to enjoy it at room temperature as a savory snack to nibble on.

To include it in a classic Chinese-style multi-dish meal, I would prepare a cooking-free dish like Smashed Cucumber, two protein-based dishes, such as Pearl Meatballs, Chinese BBQ Ribs, etc, and a simple soup like Egg Drop Soup.

The above is just an example. Don’t forget to check out the Recipe Index to discover more dishes to pair with today’s dish.

More vegetable dishes to try

Looking for more delicious ways to cook vegetables? Check out these popular recipes:

Bok Choy Stir-fry (蒜蓉小白菜)

Chinese potato stir-fry (酸辣土豆丝)

Water Spinach Stir-Fry (椒腐通菜)

Eggplant with Garlic Sauce (Yu Xiang Qiezi, 鱼香茄子)

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Tiger Skin Pepper (虎皮青椒)

A quick and easy Sichuan dish, tiger skin pepper combines a delightful texture with bold flavors like smokiness, spiciness, and a hint of sweet and sour.

Course Side Dish

Cuisine Chinese

Diet Vegan, Vegetarian

Prep Time 2 minutes minutes

Cook Time 10 minutes minutes

Total Time 12 minutes minutes

Servings 2

Calories 131kcal

Author Wei Guo

Ingredients

• 11 oz green chili peppers see note 1
• 1 tablespoon light soy sauce
• 1 tablespoon black rice vinegar
• 1 pinch sugar
• 1 tablespoon neutral cooking oil
• 4 clove garlic coarsely minced
• 1 tablespoon fermented black beans see note 2 

US Customary – Metric

Instructions

• Trim off the stems of the chili peppers. Deseed then cut them in halves crosswise (keep them whole if they’re fairly small). Mix light soy sauce, black rice vinegar, and sugar in a small bowl.
• Put the chili peppers into an empty wok/skillet (without oil). Over medium heat, char the peppers until they wilt and brown blisters appear on the surface (Press them with the back of a spatula to accelerate the process).
• Transfer out the charred peppers. Pour cooking oil into the wok and add minced garlic and fermented black beans.
• Sizzle until the garlic turns lightly golden. Return the pepper back to the wok and pour in the sauce mixture. Give everything a quick stir to evenly distribute the seasoning. Dish out and serve warm with steamed rice and 1 or 2 protein-based dishes.

Notes

1. For shooting this recipe, I used green sivri chili peppers that have mild heat. You may choose other varieties that suit your tolerance to spiciness.

2. Fermented black beans also known as Dòu Chǐ/豆豉, salted black beans. You can find them in Chinese grocery stores.

Nutrition

Serving: 1serving | Calories: 131kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 1154mg | Potassium: 219mg | Fiber: 4g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 55mg | Calcium: 70mg | Iron: 2mg

I am a huge fan of eggplant (aubergine). Are you? Today’s recipe, Steamed Eggplant with Chili Garlic Dressing (蒜泥蒸茄子), shows you the simplest way to cook this vegetable. The eggplant is cooked to a perfectly creamy texture in just a few minutes, then topped with a mouthwatering sauce made with fresh aromatics and simple condiments. It’s such a healthy and refreshing dish, especially for summer meals!

Which type of eggplant

I’ve tried two types of eggplant for this recipe and both worked well. One is Chinese eggplants (What I use for Di San Xian Stir-Fry) which are long, thin, and have a vibrant purple color. The other is globe eggplants (aka American eggplants) which are round, elongated, and have a dark purple color.

Although I prefer Chinese eggplants for their thinner skin and more color-striking appearance, I use globe eggplants more often as they are more accessible (no trips to Chinese grocery stores required) and the taste difference can be negligible.

Tip: What makes the real difference in taste is the quality of the eggplants. Choose the young ones with white flesh and few visible seeds and avoid the overripe ones with off-white flesh and many brown seeds. It is difficult to assess their quality until you cut them open, similar to the challenge of selecting watermelons. As a general guideline, pick eggplants that are heavy, firm, have smooth skin, and fresh-looking stems.

How to cut eggplant

Wash the eggplants then trim off the stems. Do not peel off the skin as it’s a great source of fiber and its purple color makes the dish visually appealing.

When shooting this recipe, I cut the eggplants into roll-cut shapes (left in the image above) known as Gǔn Dāo Kuài/滚刀块 in Chinese cuisine, like how I prepare them for Eggplant with Plum Sauce. Alternatively, cut them into thick sticks (right in the image above), the same shape I used in the recipe for Sichuan Garlic Sauce Eggplant.

Tip: Another popular way to prepare eggplants for steaming is to cut them in halves or quarters. Steam them and then tear them into strips with your hands. The irregular shape creates more surface area for the dressing to adhere to, resulting in a more flavorful dish. If you have more time, give this method a try.

Soak the eggplant or not

When working with eggplants, have you ever experienced these problems: the white flesh turns brown and the purple skin loses its vibrant color? Although these are purely aesthetic issues that do not affect the flavor of a dish, it is still worthwhile to try to avoid them.

Choose one of the two simple ways to avoid the problems:

• The fast-action method: Without delay, put the eggplant pieces into the steamer (in which the water is already boiling), right after cutting.
• The soaking method: If, for any reason, you can’t steam them immediately, soak the cut pieces in 2 cups of water with 2 tablespoons of any light-colored vinegar or lemon/lime juice.

The steaming process

Bring the water in the steamer to a full boil. Put the eggplant on a serving plate then place it into the steamer.

Cover with a lid and leave to steam over high heat for about 6 minutes (reduce to 5 minutes if the eggplants are cut into sticks). Be careful not to overcook as this will make them too soft to handle and the purple color of the skin will fade.

After steaming, you may see some water accumulated on the plate. It’s not necessary to discard it as it’ll help to thin the chili garlic dressing that we’re going to talk about in the next section.

Tip: Steamer set-up options

• A regular steamer (made of bamboo, metal, or plastic) with steamer baskets, and a lid
• A wok/pot, a steamer rack over which you can place a plate, and a lid
• A wok/pot, a small bowl that sits in the middle to pop up a plate, and a lid

The chili garlic dressing

This steamed eggplant dish is seasoned with aromatics such as fresh chili pepper, garlic, scallions, and cilantro, as well as a few essential Chinese condiments like light soy sauce, oyster sauce, black rice vinegar, sesame oil, and a little sugar.

Simply mix all the above ingredients in a small bowl. Then pour it all over the steamed eggplant. Give it a taste and adjust if necessary.

I find this dressing to have a complex, exciting, and balanced flavor. It is also a forgiving sauce, as you are free to alter the quantity of each ingredient to suit your taste. For example, increase or decrease the amount of fresh chili, omit cilantro if you do not like it, use more vinegar for a tangier kick, or add a dash of Chinese chili oil to make it spicier.

Tip: To create a better mouthfeel and an even distribution of flavor, garlic, a key flavor component in the recipe, is best mashed into a soft, sticky paste rather than minced into small pieces as is common in stir-fried dishes like Egg Fried Rice, Garlic Bok Choy, etc. You can do this by either crushing garlic cloves in a mortar and pestle or grating them with a fine grater, such as a Microplane.

Serve it hot or cold

This steamed eggplant dish is delicious hot, cold, or at room temperature. The heat of the vegetable enhances the aroma of the aromatics, while the chilled version is refreshing and the garlicky and tangy flavors are more pronounced.

You can eat this dish over plain steamed rice or toss it with noodles (I particularly like it with cold noodles). When serving it as part of a multi-course meal, pair it with protein-rich dishes like Char Siu Pork, Soy Sauce Chicken, etc., and a healthy soup like Tomato Egg Drop Soup if you have extra time to cook.

Other quick recipes

Looking for more dishes that can be made in under 10 minutes? Here are some great ones to try:

Smashed Cucumber Salad (拍黄瓜)

Silken Tofu with Scallions and Soy Dressing

Soy Sauce Fried Rice (酱油炒饭)

Shrimp and Egg Stir-Fry (滑蛋虾仁)

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Steamed Eggplant with Chili Garlic Dressing

You only need 8 minutes to cook this steamed eggplant recipe. Creamy, aromatic, and tangy, it tastes wonderful both hot and cold.

Course Salad

Cuisine Chinese

Prep Time 2 minutes minutes

Cook Time 6 minutes minutes

Total Time 8 minutes minutes

Servings 2

Calories 98kcal

Author Wei Guo

Ingredients

• 10 oz eggplants see note 1
• 1 tablespoon garlic paste see note 2
• 1 stalk scallions finely chopped
• Fresh chili pepper finely chopped, to taste
• Cilantro finely chopped, to taste
• 1 tablespoon light soy sauce
• ½ tablespoon oyster sauce see note 3 for vegan alternatives
• ½ tablespoon black rice vinegar
• 2 teaspoon sesame oil
• ½ teaspoon sugar

US Customary – Metric

Instructions

• Add water to a wok/pot in which you plan to steam the eggplants. Heat the water over a burner.
• Right before the water begins to boil, start preparing the eggplants. Trim off their stems but keep their skin on. Cut them into chunks (as shown in the recipe images) or thick sticks. Place them onto a serving plate, then immediately put the plate into the steamer (see note 4).
• Cover the steamer with a lid. Leave to cook over high heat for about 6 minutes.
• While waiting, prepare the sauce. In a small bowl, mix the rest of the ingredients, namely garlic, fresh chili, scallions, cilantro, light soy sauce, oyster sauce, black rice vinegar, sugar, and sesame oil.
• When the eggplant is cooked, take out the plate. You may pour the sauce over the eggplant straightaway and serve the dish hot. Alternatively, let the eggplant cool completely (or chill in the fridge) then add the dressing and enjoy it as a salad.

Notes

1. Both Chinese eggplant and globe eggplant work well for this recipe.

2. Fresh garlic paste can be made with mortar and pestle or a very fine grater like Microplane.

3. To make this dish vegan, use vegan oyster sauce/素食蚝油 (known as mushroom vegetarian stir-fry sauce), or omit oyster sauce and increase the quantity of light soy sauce.

4. If, for any reason, you can’t steam the eggplant immediately, soak the cut pieces in water with any light-colored vinegar or lemon/lime juice. Drain well before steaming.

Nutrition

Serving: 1serving | Calories: 98kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 2g | Sodium: 646mg | Potassium: 393mg | Fiber: 5g | Sugar: 7g | Vitamin A: 93IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg

Note: This is a revised version of my post published in 2017.