This fragrant beef stir-fry is an adaptation of one found in Fuschia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province. (Photo: Craig Lee for The New York TImes)

This fragrant beef stir-fry is an adaptation of one found in Fuschia Dunlop's "Revolutionary Chinese Cookbook," whose subject is the food of Sichuan's less celebrated eastern neighbor, Hunan province. (Photo: Craig Lee for The New York TImes)