Steamed Dumplings With Shiitake Mushrooms in Sichuan Soup

The setup for this part dipping sauce, part soup couldn't be much simpler: add stock, some pantry staples, and scallions, dump in steamed dumplings, and that's dinner.

Ingredients

serves Serves 4, active time 10 minutes, total time 10 minutes

• 24 small Chinese dumplings, fresh or frozen
• 1 tablespoon canola oil
• 4 ounces shiitake mushrooms, ends removed, caps sliced 1/2-inch thick
• Kosher salt
• 3 cups homemade or store-bought low-sodium chicken stock
• 4 tablespoons preserved bamboo shoots in chili oil
• 1/4 cup scallions greens, thinly sliced
• 4 teaspoons soy sauce
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground Sichuan peppercorn

Procedures

1. Pour water into a large pot until it comes 2 inches up the sides, and top with a steamer basket. Bring to a boil over high heat. Add as many of the dumplings as will fit in one layer and cook according to the directions on the packaging. (The frozen dumplings I used took about 4 minutes.) Repeat step, if necessary, until all the dumplings are cooked.
   
2. Meanwhile, heat canola oil in a 12-inch non-stick skillet over medium-high. When oil shimmers, add sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms release their water and start to brown, about 4 minutes. Set aside.
   
3. Warm the stock in a medium saucepan over medium high heat until starting to simmer. Turn off the heat.
   
4. Take out four large bowls. In each bowl add 1 tablespoon preserved bamboo shoots, 1 tablespoon sliced scallion greens, 1 teaspoon soy sauce, 1/8 teaspoon black pepper, 1/2 teaspoon ground Sichuan peppercorn, and 3/4 cup chicken stock. Taste and, if needed, season with additional salt. Add 6 dumplings to each bowl and a quarter of the mushrooms. Serve immediately.

Hoisin-Glazed Pork Chops With Sichuan Green Beans

Special equipment

Foil, baking sheet

Ingredients

serves Serves 4, active time 15 Minutes, total time 35 Minutes

• For the Pork Chops:
• 1/2 cup hoisin sauce
• 1/4 cup mirin
• 1 tablespoon five-spice powder
• 4 tablespoons soy sauce, divided
• 1/4 cup honey
• 2 tablespoons brown sugar
• 4 tablespoons sriracha, divided
• 4 butterflied pork chops, about 2 1/2 pounds total
• 1 pound fresh or dried Chinese egg noodles, cooked
•  
• For the Green Beans:
• 1/4 cup peanut or vegetable oil
• 1 1/2 pounds green beans, cut into 1-inch pieces
• 1 small red, yellow or orange sweet pepper, finely chopped
• 2 Thai chilies, thinly sliced
• 2 tablespoons minced onion (about 1/4 to 1/2 of a small onion)
• 1/2 teaspoon sugar
• 3 medium cloves garlic, minced (about 3 teaspoons)
• 1 tablespoon ginger, minced

Procedures

1. For the Pork: Adjust oven rack to upper-middle position and preheat oven to 400°F. Combine hoisin, mirin, five-spice powder, 2 tablespoons soy sauce, honey, brown sugar and 2 tablespoons sriracha in a small bowl (set aside remaining soy sauce and sriracha for green beans). Place pork chops on a foil-lined baking sheet and generously brush both sides with hoisin sauce. Transfer to oven to cook. After about 5 minutes, baste with additional glaze and continue to cook.
   
2. For the Beans: Heat oil in a large skillet or wok over high heat. When oil nears the point of smoking, add green beans and toss to coat. Cook for 1 minute, stirring occasionally, then add sweet pepper, chilies and onions, along with sugar, remaining 2 tablespoons soy sauce and remaining 2 tablespoons Sriracha. Stir to combine and cook a minute longer. Add ginger and garlic, reduce heat to medium. Stir and cook until sauce is thickened, about 1 minute longer. Remove from heat.
   
3. When pork chops are still rosy and juicy in the center (145°F for medium) remove from oven and allow to rest for 10 minutes. Serve with cooked egg noodles, green beans and remaining hoisin sauce.