Not Szechwan (or Szechuan) by any stretch of imagination but I liked this a lot: Sautéed “nai bai” (or whatever vegetable is in season) with two kinds of chunkily-cut mushrooms and finished with a splash of truffle oil. I felt the amount of truffle fragrance was calculated just right as it heightened the earthiness of the mushrooms but didn’t overwhelm the dish.
At $26++, this isn’t cheap but I think it‘s worth every cent just based on how tasty it is.