A version of this Sichuan dish from ” Good Cooking” by Jill Dupleix.
A Sichuan recipe from Diana Henny. Its best not to try eating the chillies, but adjust the amount according to how hot you like this.
A quick Chinese stir fry from Yotam Ottolenghi .
This is from Ken Hom’s ” The Taste of China”.
An old favourite from “Madhur Jaffrey’s Cookbook.”