A vibrant Sichuan-style dry pot dish featuring tender summer squash and savory beef slices cooked with aromatic spices. The marriage of juicy squash, rich fatty beef, and numbing Sichuan peppercorns creates an unforgettable comfort food experience.
This recipe brings the authentic dry pot (gan guo) cooking style from Sichuan province to your home kitchen. The key is cooking on high heat while stirring constantly to achieve that characteristic smoky flavor.
Slice the squash into thick rounds, about 1 inch each. Cut the onion into large wedges. Slice the beef thinly if not already prepared. Have all aromatics measured and ready near the stove.
Heat oil in a wok or large skillet over medium heat. Add Sichuan peppercorns and dried chilies. Stir for 30 seconds until fragrant and the chilies darken slightly. Add minced ginger and garlic, stir for another 15 seconds until aromatic. Be careful not to burn them.
Add the beef slices to the wok. Cook on high heat, stirring constantly, until the beef releases its juices and begins to brown at the edges, about 2-3 minutes. The fat should render slightly.
Add the squash rounds and onion wedges to the wok. Pour in soy sauce and sprinkle sugar. Toss everything together and cover with a lid. Let steam cook for 3-4 minutes, then remove lid and continue cooking on high heat, stirring frequently, until the squash is tender but holds its shape.
Taste and adjust seasoning with salt. The dish should have a slight char and smoky flavor. Transfer to a serving bowl and garnish with fresh green onions. Serve immediately while hot, ideally in a preheated clay pot for the authentic experience.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
