Quote:

Hot & Sour Soup
Gai Lan in Oyster Sauce
Ma Po Tofu
Pork with Preserved Mustard Green
Kung Pao Chicken
Dan Dan Noodles





Same recipes this weekend except for the soup because it is finally summer in Portland. Same recipes because they are really fucking good. Instead, will do an improvised dish of the leftover pork butt, green onions, pickled mustard green, etc.

Sichuan is a good thing to cook when it's hot because the total cooking time is 5-10 minutes for each dish.

I wish we had Sichuan Hot Pot in Portland:

http://worldfoodieguide.wordpress.com/2008/02/17/what-is-sichuan-hot-pot-by-helen-yuet-ling-pang/





BTW, that picture is the Ma Po Tofu which has hot bean paste, fermented black beans, ground chiles, green onions, and roasted Sichuan peppercorn.

It is very good and clears the lungs/sinuses!

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"My people (the real Americans- descended from the original Angle-Saxon pioneers)"-Coke S.