Get the latest Szechuan recipes from Group Recipes. http://www.grouprecipes.com/tag/szechuan A bit of Thai, a hint of Szechuan, and a dash of Korean. The Goal: a deep, complex flavor, giving sweet kisses to the taste buds, followed by a slap of heat that will make you sweat with a smile on your face! When you grill these, grill them more towards the well-done side; this will help caramelize the sugars and bring out the complex flavor -- the dark meat of the thighs can handle a little a little extra cooking without drying out (unlike breast meat.) Pair them with Szechuwan noodles to complete the fusion! http://www.grouprecipes.com/59796/feisty-fusion-chicken-for-the-barbecue.html This is very easy to make, and very quick to disappear! If you like to have a little more spice in your life, increase the chili oil to your liking. Take this with you to your next summer potluck or picnic. http://www.grouprecipes.com/59529/spicy-szechwan-noodles-with-fresh-garden-vegetables.html Grilled short ribs with a nice kick! Got this from the Regis Philbin show in the '70s. http://www.grouprecipes.com/59163/sweet-hot-asian-short-ribs.html Here is the recipe for Panda Epress' famous Kung Pao Chicken. I enjoy this recipe so much and just wanted to share it. http://www.grouprecipes.com/49627/panda-express-kung-pao-chicken.html THIS IS A SPICY SZECHUAN MEAL IF YOU LOVE PASTAS AND SPICY FOODS THIS IS FOR YOU , IT IS A FAST EASY MEAL http://www.grouprecipes.com/47745/szechuan---sesame--noodles.html Szechuan Chicken are very popular dish is Chinese couisines. Goes perfectly with Jasmine rice. http://www.grouprecipes.com/38928/szechuan-chicken.html Sigh. I had the most amazing twice-cooked pork at the Szechuan Gourmet in midtown, and dislike every recipe I have for it (WAY too sweet), so I've been trying to recreate what I had there. This is as close as I've come,and it's pretty good, if I do say so myself. http://www.grouprecipes.com/32016/twice-cooked-pork.html It's soup, so you can put just about anything else in it you want. I've put in just the basics. You may, of course, add tofu, but I never, under any circumstances, eat tofu. Never. http://www.grouprecipes.com/31997/hot-and-sour-soup.html This really is one of the most amazing things I’ve eaten–and the most uniquely flavored. Purists will object to my use of fresh tangerine peel, but dried tangerine peel is often not available at the Chinese grocery (I dry my own because tangerines are not usually available year round), and orange peel is an entirely different thing, “sweeter” in flavor while tangerine peel is almost bitter, maybe grapefruit-y, and orange peel produces a very different, inferior dish. I also double the chilis when I make it, but I love painfully hot food–but before you do the same, note that because of the way this dish is prepared, four chilis will give what most consider to be a spicy dish. Of all my recipes, this is easily one of the five or six most valuable. This is from Irene Kuo's Key to Chinese Cooking, which I'm sad to say was out of print the last time I checked. http://www.grouprecipes.com/31780/tangerine-peel-chicken-szechuan.html For those of you who like western Chinese, I plan to put together a tip sheet on what different products are, where to find them, and which ones you do and do not need. Until then, however, here are a couple of recipes, one for chili oil, the other for salted chilis. Chili oil you can buy in most supermarkets these days, but it's strained, and ridiculously expensive, and as easy as it is to make your own, there's no reason to waste your money. You can find unstrained chili oil at any Asian market (usually as homestyle chili oil), but it's still more expensive than it should be. You won't find salted chilis, even at the Asian market. They're used primarily in Hunan, and one of those things you make at home. Since both are, well, just chilis, you can use either to make something non-Chinese hotter. For both, you need some kind of glass container with a tight-fitting lid. There is no need to refrigerate either of these. http://www.grouprecipes.com/26725/chili-oilsalted-chilis.html