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"Easy, sweet, and spicy. Classic Szechuan stir-fry. Serve with a green vegetable over rice."

Ingredients: beef steaks, cornstarch...

"This sweet sauce is served at The Grit Vegetarian Restaurant in Athens, Georgia over pressed, sauteed and seasoned tofu, sauteed red bell peppers, onions and green beans or sugar snap peas and thick canton noodles. They use Sriracha brand hot sauce. From The Grit Cookbook."

Ingredients: cornstarch, ginger powder...

"You won't believe how good this is!! So different, so yummy. We have this for breakfast with pancakes. Or cut the sausage in half and serve as appetizers."

Ingredients: pork sausage links, pineapple chunks...

"The original of this recipe I found in a Chinese cookbook by Virginia Lee. It used ground pork but I prefer to use minced pork for a firmer texture. I never could find Szechwan peppers until recently so I always used black pepper so feel free to substitute. The original did not use plum jelly, I added that and liked the contrast between the hot chili..."

Ingredients: cornstarch, szechwan pepper...

"From a magazine of quick meal recipes. The recipe calls for blood orange juice, but I've used fresh regular orange juice (Odwalla brand) and it works just fine. This recipe has a fairly mild, sweet, orangey flavor."

Ingredients: fresh gingerroot, garlic...