On our way home from Oakland, we stopped for dinner in Milpitas, at South Legend Sichuan Restaurant on North Milpitas Blvd. Everyone in the restaurant was of Chinese descent, always a good sign when you desire good Chinese food.
When I asked the waiter for pot stickers, he said, “We don’t have that kind of tourist food” – another good sign.
One thing they did have were pork ribs that had been cut into single ribs and then fried in a wok. Usually I cook ribs in our smoker, but how can you pass up deep frying something? So I bought a rack of baby back ribs, removed the membrane, dusted them with some corn starch, five spice, salt and sichuan peppercorns and tossed them into a wok full of hot oil.
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