Here, I try recreating my friend Lu’s tomato egg noodle soup Sichuan-style as best as I could. We had it many times for dinner when we were hungry and only had a few ingredients to work with. Ingredients: 1/2 ripe but… Read More ›
recipe
Szechuan Lotus Root Stir-Fry
I remember when I first had stir-fry lotus root, it looked really alien to me. But as soon as I bit into it and felt the delightful crunch with the intermingling of garlic and ginger, it was the best vegetable… Read More ›
Elle Peyarre - The Magazine 