Two days of Sichuan cooking (#1):

This first dish is actually Cantonese, but I try to make it Sichuan by employing the optional heaping tablespoon of garlic and an aggressive pinch of red chile flakes.

The recipe comes from Bittman's International cookbook of 1,500 simple recipes...highly recommended...

Gai Lan (aka Chinese Broccoli) would have to be my second-favorite vegetable behind asparagus...