Konjac
Kung Pao Konjac
This savory Sichuan-style stir-fry combines tender konjac and crisp bamboo shoots for a deliciously bold and flavorful dish. The konjac and bamboo shoots are blanched to perfection, then stir-fried with aromatic ginger, garlic, and numbing Sichuan peppercorns for an irresistible depth of flavor. A rich sauce made with soy sauce, vinegar, and sweet bean paste coats every bite, while crunchy peanuts and fresh garlic shoots add the perfect finishing touch. Simmered until the sauce thickens, this dish delivers a satisfying umami punch with a hint of spice. Perfect as a hearty side or a main course, this recipe brings authentic Sichuan taste to your table with minimal effort. Enjoy the perfect balance of textures and bold, mouthwatering flavors in every bite!
Stir-fried Potato Slices with Konjac
This Sichuan-style stir-fried potatoes and konjac is a bold, flavorful dish that combines tender potato slices with chewy konjac in a spicy, aromatic sauce. Thinly sliced potatoes are soaked to remove excess starch, ensuring a perfect texture, while konjac is blanched for a delicate bite. The magic happens when dried chilies and Sichuan peppercorns are fried to infuse the oil with heat and fragrance, followed by scallions, garlic, and rich Pixian fermented bean paste for a deep, umami-packed base. Carrots add sweetness, while light soy sauce and a touch of sugar balance the flavors. Stir-fried until the potatoes are tender and coated in the vibrant red sauce, this dish delivers a mouthwatering mix of spicy, savory, and slightly numbing sensations—a true taste of Sichuan cuisine. Quick to make yet packed with complex flavors, it’s a satisfying vegetarian dish that pairs perfectly with steamed rice.