In this episode of Everyday Cooks Recipe Club, Kelly creates a meal around a recipe from The Vegan Chinese Kitchen by Hannah Che. Turns out, she had no idea how controversial her choice of Sichuan-Style Peppercorn Steak was!  

In this episode, we talk about:

• How Kelly chose this recipe
• Why Stephanie almost quit the club
• What it was like shopping for all the ingredients
• How each of us prepared the meal (and where we improvised!)
• Our honest thoughts on flavor, texture, and whether it’s worth making again

These recipes were heavy on ingredients but you’ll want to cook along with us this month as we take on a different interpretation of steak and potatoes!

The Spicy Dry-Fried Potato recipe can be found in Hannah Che’s cookbook The Vegan Chinese Kitchen. We highly recommend checking it out anywhere books are sold.

Resources & Links

https://theplantbasedwok.com/

If there are recipes you want us to try or questions you want to ask, email us at everydaycooksrecipeclub@gmail.com

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Disclaimer

Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.

Credit

Original Music by Matthew J. Smith

Recipe Testers are Matt, Ryan, Matt and Cameron