Chinese Phood Epilogue: Do It Yourself Sichuan Lobster & Sichuan Steak

Introduction: I was asked by a friend for some recipes based on one of the dishes that I had mentioned as a part of the Chinese Phood trilogy. This got me thinking, perhaps it may be a good idea to start including DIY instructions whenever possible. Now, I intentionally used "instructions" instead of "recipe" because I don't really use recipes. To me, Chinese cooking is increasingly becoming a state of mind, a philosophy of food preparation, as opposed to any set repertoire of dishes.

So I'll add some basic directions, and assuming you have any skill at all in operating a large skillet or wok without getting burned, modify to your heart's content.