Cooking: Spicy Szechuan Beans

I had a bunch of green beans that wanted to use before the spoiled, so I decided to make Szechuan style spicy beans.  I really should use south east asian long beans for this, but since I had green beans, I went with them instead. Green beans and yard long beans (aka asparagus beans) do…

Cooking: Kung Pao Chicken

I had a craving for something spicy, and since I had the ingredients, I made kungpao chicken. This dish is curiously far more popular outside of china, than it is within china. It originates from the Szechuan region which loves dried chilis and Szechuan pepper corns. The original version has just chicken, peanuts, aromatics (scallions…