2–3as a main course .
This is a dish from Hunan, the intriguing province of China which sits just to the west of Szechwan. It is a first cousin to the classic Szechwan Rice Crumb Beef, and no two recipes could better indicate the difference between the two cuisines. Whereas the Szechwanese dish is unabashedly spicy, this one is piquant with an overtone of sweetness. Ginger, garlic, and scallion keep the chili sauce in a comfortable shadow, and the unseasoned rice cr