Inspired by Fuchsia Dunlop, Sichuan-styled Kidney Flowers will surprise and delight. My version does not do justice to the intricate knifework shown in The Food of Sichuan; nor do I have a seasoned wok for this dish. Regardless, the morsels were well-cooked on high-heat – browning some exterior pieces while still allowing for a pink center. As noted in the name, the knifework allows the flower to unfold like a blossom during cooking….