4 szechuan spicy brown Recipes

japanese (or small) eggplant, halved and cut diagonally into 1/2-inch-thick slices, low-sodium chicken broth, brown sugar, low-sodium soy sauce, mirin (sweet rice wine), balsamic vinegar, chili-garlic paste, vegetable oil, garlic cloves, minced, chopped fresh ginger, lean ground pork, salt

whole chicken wings, chinese rice wine or 2 tbsp dry sherry, soy sauce, white pepper, low sodium chicken broth, dark soy sauce, chinese rice wine or 1 tbsp dry sherry, brown sugar , packed, cooking oil, dried red chilies, whole, ginger , each the size of a quarter, lightly crushed, green onions, halved, cinnamon stick, szechuan peppercorns, toasted, cornstarch , dissolved in 1 tbsp water

oil, ginger, minced, stalk scallion, finely chopped, ground pork or 1/2 lb ground beef, sherry wine, light soy sauce, brown bean sauce, hoisin sauce, sugar, chili paste with garlic, water chestnuts, finely chopped, szechwan preserved vegetables, diced, dried black mushrooms (soaked in boiling water 20 minutes, stems removed, diced), whole bamboo shoots, diced, chicken stock, fresh chinese noodles (medium), sesame seed oil, light soy sauce, sesame seed oil