These effortless Chinese Green Beans are pan-fried to blistered perfection then coated with a garlicky-sweet-spicy sauce.

Szechuan beef with bold and intense flavor, best as an appetizer and served with steamed rice.

I can assure you that the taste is utterly different from blanching, sautéing or green beans for a salad.

Chicken Varuval us one of the Chettinad cuisine, which is reckoned as the spiciest and most aromatic cuisines in India.

Fragrant and just moist enough, this Chicken Sukka brings together all the great flavours of the Konkan coast.

Dry fried spiced flaky white fish encased in a dry spice crust

A spicy and delicious Szechuan Chicken stir fry, bursting with flavors with a tongue-tingling heat from the chilli bean paste.

Crispy Szechuan String Beans ~ a Chinese takeout staple. Plus it’s vegan too!

A Sichuanese favorite uses an easy and traditional frying technique and the tingling Sichuanese peppercorn for an authentic Chinese dish.

Braised E-Fu Noodles (Yi Mein) with Fresh Straw Mushrooms