Cooking with wet shrimp will turn your stir-fry into a salty, wet braise. Lastly, shrimp will turn from tender and toothsome to overcooked rubbery balls in mere seconds. As soon as they begin to turn ...

Spicy Szechuan Shrimp and Broccoli is a super easy way to enjoy this American Chinese takeout favorite at home and it's ready ...

The selection of rice vinegars in an Asian market is astonishing. There are three basic types--red, white and black. The black vinegar called for in this recipe is similar to balsamic vinegar. It’s ...

Sichuan pepper is citrusy, floral and fragrant, distinct for its tingly, numbing effect. Not a peppercorn but the berry of a tree in the citrus family, Sichuan peppers are combined with salt here for ...

There’s probably no recipe that better showcases salt and pepper working in multiple ways and together than Chinese salt and pepper shrimp, an enticing dish of plump, moist fried shrimp with shells as ...

I always forget about stir-frying. I turn to sauteing meats, poultry and seafood in my cast-iron skillet instead of pulling out the wok. But then a recipe such as the following comes along to remind ...

Seasoned with Szechuan pepper, these snackable peanuts deliver a buzz in each bite. Karen Shimizu is the Executive Editor of Food & Wine. A seasoned editor and journalist who has worked on magazines, ...