Sichuan Chili Oil
La you – fragrant, numbing chili oil built in stages, the condiment that finishes half the dishes in this book.
Under 30 Minutes
Keto Hoisin Sauce
A sugar-free version of the sweet, savory glaze behind countless Chinese dishes – thick, dark, and deeply umami.
Stir-Fried Water Spinach
A simple, fast Cantonese side – water spinach stir-fried hard and fast with garlic and fermented bean curd. About This
Ginger Scallion Steamed Fish
A Cantonese banquet staple – a whole fish steamed until just opaque, finished with a sizzling ginger-scallion hot oil pour.
Mapo Tofu
Sichuan’s fiery, numbing tofu classic – silken tofu and ground pork in a deep red chili bean sauce. About This
Kung Pao Chicken
A Sichuan classic balancing numbing peppercorn, dried chili heat, and a tangy-sweet sauce, studded with peanuts. About This Dish Kung
Char Siu Fried Rice
Cauliflower fried rice built around sweet-savory char siu pork, egg, and scallion – a full meal in one wok. About
Scallion Oil Shirataki Noodles
A Shanghainese classic in its simplest form – noodles tossed in deeply savory scallion-infused oil and a touch of soy.
Zucchini Noodle Chow Mein
A quick, vegetable-packed take on takeout chow mein, built on spiralized zucchini noodles instead of wheat. About This Dish Chow
Konjac Dan Dan Noodles
Sichuan’s fiery, numbing noodle bowl – ground pork in a chili-sesame sauce over konjac noodles. About This Dish Dan dan