Dry Fried Beef Slivers
One night a week or so back Joe said to me, "Can we please have Chinese?"
When I started teaching myself how to cook, it was Chinese food I turned to. I cooked Chinese for years and years before branching out to other cuisines. Then I stopped cooking Chinese. I guess I got tired of it. How someone can get tired of a cuisine as vast and every changing as Chinese, I have no idea. More like, I got tired of the recipes I used.
So I turned to what I think is one of the most exciting Chinese cookbooks to be published in the past few years is Land of Plenty by Fuchsia Dunlop. I've been able to find recipes in this book for Sichuan dishes that I ate in China — dishes I've never seen on the menu at a Sichuan restaurant in the States.