Ingredients

• 1 to 1 1/2 lb main protein, tofu, seafood, noodles, rice, or vegetables depending on the dish
• 2 tbsp neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, minced or sliced
• 2 scallions, sliced
• 1 to 2 tbsp light soy sauce, adjusted to taste
• 1 tbsp Shaoxing wine or dry sherry
• Salt, white pepper, sugar, vinegar, chilies, or aromatics to match the dish style

Step-by-step instructions

Step 1

Prep the ingredients

Cut and measure everything before heating the wok. Prepare eggplant cut into batons. Slice vegetables into similar thickness so they cook evenly. Keep garlic, ginger, scallions, sauces, and any cornstarch slurry in separate small bowls; Chinese cooking moves fast once the pan is hot.

Step 2

Bloom the aromatics

Set a wok or wide skillet over medium-high heat for 60 to 90 seconds, then add 1 to 2 tablespoons neutral oil. Add the aromatics for Sichuan: Sichuan peppercorn fragrance, chili oil, doubanjiang, garlic, ginger, scallions. Stir for 20 to 40 seconds, just until fragrant. If garlic darkens quickly, lower the heat right away.

Step 3

Add liquid and main ingredients

Add the main ingredient and enough stock, water, or sauce to come partway up the food. Bring to a steady boil over high heat, then immediately reduce to medium or medium-low so the surface bubbles gently instead of violently.

Step 4

Simmer until the texture is right

Cook gently for 8 to 18 minutes depending on the ingredient: tofu and vegetables need less time, chicken or pork pieces need more. Stir occasionally. The dish is ready when the sauce tastes rounded and the main ingredient is tender all the way through.

Step 5

Adjust and serve

Taste the broth or sauce. Add soy sauce for salt, vinegar for lift, sugar for roundness, or chili oil for heat. Finish with chili oil and a tiny splash of vinegar if the dish tastes flat. Serve hot with rice, noodles, or a simple green vegetable side.