madcitypaul
Assistant Cook
So I picked up a jar of some Szechuan Hot Bean paste today, and will be using it tonight. But I wonder.... has anyone here used it? What method do you like best when working with it? A stir fry? Bake it into the other parts of the meal? As a marinade?
Just from having watched szechaun chefs use it, it seems like it is commonly fried.
Just from having watched szechaun chefs use it, it seems like it is commonly fried.