Chinese red oil (红油, or the equivalent, Japanese raiyu らい油) is a critical ingredient in any number of Sichuanese dishes, including sesame noodles, or husband-wife boiled beef slices. It’s great with black vinegar, as a dumpling sauce. And it’s versatile enough to use with other kinds of cuisine as a spicy condiment. It’s a beautiful ruby red color, and has a fantastic toasty aroma. You can buy it, if you like, but it’s ridiculously simple to make. It might look intimidatingly fiery, but the flavour is a mellow, slow heat (even if you use spicy chili flakes).
— Brad, Ulli
brad, chinese, japanese, oil, sichuan, simple, ulli, vegan, vegetarian
This versatile recipe might sound like an absurd, five-year-old’s invention — spaghetti with peanut butter. But you can make this remixed Sichuan dish with little more than those two ingredients. In Chinese, the original is called cold noodles with chicken slivers (雞絲涼麵), and, accordingly, it’s usually made with chicken. But if you’re happy to bastardise it, this recipe works with whatever happens to be in the fridge (I love cucumber, eggs, and tomato; but leftover chicken, celery, bean sprouts, tofu or mushrooms would work). Infinitely flexible, infinitely delicous, this is a staple meal, for Brad, Wendy, and Joyce. Thomas suspects it might be the perfect, post-zombie apocalypse dinner. Master it now, before the walking dead appear.
— Brad, Wendy, Joyce
brad, chinese, cold noodle, joyce, noodles, sichuan, simple, vegan, vegetarian, wendy