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Sizzling Sichuan beef and capsicum - THE WALDEN POST
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Sizzling Sichuan beef and capsicum

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This sizzling Sichuan beef and capsicum stir-fry features doubanjiang (or toban-djan), a spicy and savoury broad bean and chilli paste, available in jars from Asian supermarkets. A key ingredient in Sichuan cuisine, it is used as a major flavour provider for classic Sichuan dishes such as mapo tofu, twice-cooked pork and huoguo (Sichuan hotpot).Read More

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The Walden Post is an advertisement free and therefore nonprofit online magazine focusing on a sustainable lifestyle. The magazine sparks personal ecological leadership in a positive way. NO FINGER-WAGGING! For anyone seeking information about self sufficient living and maintaining a sustainable lifestyle, The Walden Post is a source for future signals, news, knowledge and inspiration gathered from the internet.

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