Skip to content

Visit our store for premium, hard-to-find Sichuan + regional Chinese ingredients →

The Mala Market logo
Shop
  • Recipes
    • Recipe Index
    • Restaurant Classics
    • Sichuan Pantry Compatible
    • Pork
    • Poultry
    • Beef, Lamb & Game
    • Fish & Seafood
    • Plant
    • Bao & Dumplings
    • Cold Dishes
    • Non-Spicy
    • Dessert
  • Pantry How-To
    • Caiziyou (Roasted Rapeseed Oil)
    • Chinese Black Vinegars
    • Chinese Noodles
    • Chinese Spices
    • Doubanjiang (Chili Bean Paste)
    • Douchi (Fermented Soybeans)
    • Dried Chilies
    • Huajiao (Sichuan Pepper)
    • Sesame
    • Shaoxing Wine
    • Soy Sauce
    • Tianmianjiang (Sweet Wheat Paste)
    • Yacai & Zhacai Pickles
  • Deep Dives
    • Chili Oils and Crisps
    • Hotpot and Drypot
    • Pickles and Ferments
    • Chinese BBQ
    • Sichuan Wind-Cured Meats
  • About
    • About Our Founders and Writers
  • Subscribe
  • Shop

Home / Plant / Page 6

Plant

How to Cook With Dried Chilies

Making Chili Oil the Easy Way

Pork

Pork, Green Pepper and Potato Stir-Fry (Qingjiao Tudou Rousi, 青椒土豆肉丝)

Vegetarian

Sichuan Yuxiang Eggplant (Yuxiang Qiezi, 鱼香茄子)

Miscellaneous

A Reading List on MSG (Weijing, 味精)

  • Go to Previous Page
  • Go to page 1
  • Interim pages omitted …
  • Go to page 4
  • Go to page 5
  • Go to page 6

As Seen In

Back to top
The Mala MarketThe Mala Market logo
  • Recipe Index
  • About Our Founders and Writers
  • Subscribe

©2026 The Mala Market. All rights reserved. • Powered by CultivateWP.