3. Get Creative
OK. Your pantry is stocked, and you’ve mastered your pork belly and Chongqing chicken. Time to have some fun. That basic garlic-ginger-scallions-hot pepper paste template can be applied to just about anything—leftover steak, grilled vegetables, home fries. Take your fried rice to the next level by adding a large dollop of pickled mustard greens. The next time you grill shrimp, baste them with a marinade of minced garlic, ginger, scallions, and cilantro along with hot chili oil, Sichuan pepper, soy sauce, sesame oil, and mustard powder. Even easier: Slather a couple of tilapia fillets in hot pepper paste and sauté for five minutes a side. You’ll never look at that bland fish the same way again.
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