Posted in Experiments, Recipes

Sichuan Beef with Pickled Mustard Greens and Peanuts

I had some pickled mustard greens leftover from a previous experiment that needed using and I took some inspiration from a recipe using pork that I came across in a very decent Wei-Chuan publication entitled Chinese Cuisine by Huang Su-Huei. For this experiment, I switched the pork for beef and jazzed up the basic idea using some fiery ‘la doubanjiang’ , or Sichuan Chili Bean Paste…  Continue reading “Sichuan Beef with Pickled Mustard Greens and Peanuts”