Yes, the dish turned out to be excellent. And, of course I support you for your book ; I’m going to buy it for sure.

I’ve used the Hainan yellow chili sauce in a stir-fry, and as a spread as well. It has a unique freshness one can’t easily find in other chilies. I recommend this sauce to all hot food enthusiasts.

I hope the dish turned out well for you, and I truly appreciate your support for the book.

Hainan yellow lantern chili sauce can be used much like pickled chili garlic sauce. It works very well in stir-fries (such as Sichuan Pork with Garlic Sauce, Egg and Pickled Chili), steamed dishes (such as Steamed Garlic Shrimp with Vermicelli), or simply as a spread on Steamed Buns or Chinese Crepes.

Thanks a lot Wei. Wishing you all the best for your book.

Thank you for your comment and for trying out my recipes—I really appreciate it! ‘Dry fry’ is a literal translation of the Chinese name and doesn’t refer to a completely oil-free method. In Chinese cuisine, vegetable dishes often include a little meat for added flavor, but vegetables remain the main focus, which is why they’re still considered vegetable dishes—though not vegetarian or vegan. I hope you enjoy the recipe if you give it a try!

My pleasure to share Pascale! Yes, many Sichuan dishes can be easily made at home. Glad you enjoyed my recipes. Hope you’ll find more inspiration.

I like how you twisted the recipe. It sounds delicious!

I just want to add, that if you are out of minced meat, finely chopped cured ham (not smoked) with a thick layer of fat works aswell.

I even had to substitute ya-cai with pickled Chilis (which is a marvelous ingredient anyway) and it worked out deliciously.

Good to know! I liked it, but my mom doesnt like the chewy texture sadly :/