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"Cucumber Salad with a kick."

Ingredients: cucumbers, fresh cilantro...

"The best method of making chili oil for Sichuan cooking I have found - from the outstanding Fuchsia Dunlop book "Sichuan Cookery". I use it for dipping sauces etc; my hubby pours it over his pasta for breakfast! The more sediment you have, the hotter it is."

Ingredients: corn oil, peanut oil...

"This is a version that stems from the Base Recipe for Pan-Seared Shrimp - reference Base Recipe for Pan-Seared Shrimp. Simple, quick and yummy."

Ingredients: fresh ginger, hoisin sauce...

"It may seem strange that I'm posting this recipe because I tried it and I wasn't a huge fan, but hey I figure someone out there may like it! This is from 1,000 Vegetarian Recipes."

Ingredients: cornstarch, garlic, ginger...

"This is a popular noodle served as fast meal or snack in China, Taiwan, and Southeast Asia. It's a mix-it yourself dish good for parties and potlucks. It originated in Szechuan province and is distinguished by the rich sesame or peanut butter sauce with ginger, garlic, and Szechuan peppercorn powder. Szechuan peppercorns make your tongue tingle..."

Ingredients: cooking oil, cucumbers...

"This is the hot oil you sometimes get in Chinese restaurants to drizzle in your soups, dumplings etc. at the table. I use it on EVERYTHING. even ice cream! Its best to make this OUTSIDE. The fumes can be wicked."

Ingredients: oil, dried red chili peppers...

"Bascially, use your imagination ... almost any vegetable, meat or even seafood, can be used as a dipping ingredient.

The key strategy is that each piece should essentially be bite-sized and will cook in a matter of 1-2 minutes at most. Some ingredients (e.g., mushrooms) can be used whole, while others (e.g., chicken breast, pieces of beef)..."

Ingredients: shrimp, sausages...