When a dish is particularly savory and makes you want to eat more rice, the Chinese use the term “xia fan” to describe it. It means “make the rice go down.” In this sequel to Weeknight Wokking, Hsiao-Ching Chou, well known Seattle food writer, formerly food editor at the Seattle P-I, and instructor of our popular “Potsticker Love” classes, shares several of her family’s favorite spicy stir-fry dishes that have the “xia fan” quality. $85
What You’ll Learn: Kung Pao Chicken, Ma Po Tofu, Chile-Garlic Eggplant