RecipeMuncher

This dish originates in the Sichuan province of China.  It is quite easy to prepare and is full of flavor.  Chilies aren’t indigenous to China and came to Asia from South America with the Portuguese.  It is thought that Buddhist traders and missionaries from the West brought such ingredients and cooking techniques into Sichuan.  Red chili oil, sesame oil, bean pastes and vinegars are common, as are nuts and sesame seeds in dishes like bang bang chicken (a street vendor (...)