Apr 27, 2014 · 3:30 PM
Chinese in general and Sichuan in particular is one of my favorite cuisines, and the one that I've been cooking the longest. We'll start this one at the Oriental Mart at 2800 E Grand River Ave so that I can point out the kinds of ingredients that you'll need; the fact that most things aren't labeled in English is one of the barriers to cooking Chinese. After that we'll come back to my place and I'll show you how to make several classic Sichuan dishes and we'll eat the dishes we make:
Pot stickers: pork dumplings with a soy dipping sauce
Dan dan mian: a street food noodle dish that is both tasty and fast enough that you can generally make it in less than 20 minutes
Gong bao (kung pao) chicken: chicken with zucchini and peanuts
Twice (or single) cooked pork: pork with cabbage, Americanized slightly to use a leaner cut of meat and reduce it to a single faster cooking method
You'll want to bring a lot of containers with you; you'll want them for any leftovers we might have, as well as for ingredients I'll pick up for you to split. Those ingredients will be: Sichuan peppercorn, dried chiles, bean paste, and ya cai (and maybe more if I think of them).