GrapeRadio have some interesting videos, including some pretty nice cinematography in the short film about Cahor titled The Scent of Black. I found the video on Château Suduiraut (Part II) discussing the pairing of Sauternes with Szechuan cuisine.
I completely agree with Christian Seely's comments regarding food-wine matching ("if there's something in the dish that can wake up something in the wine... that, for me, is what food and wine matching is all about"). Pierre Montégut's remarks on the success of subtly complex spicy dishes bringing out the fruit in Sauternes.
I love Szechuan cuisine, so I thought it worth combining some stirfry and a comparative tasting of Château Guiraud 2007 and Château Suduiraut 2007. Rather than repeat here (yet more), details on dishes and tasting notes are here (just scroll down for the WTNs).
To summarise, it's a great combination (provided, I'd assume, that the spice-heat isn't too high), with the viscous texture of Sauternes working well with the oil in the stirfry, and the aromatic spices bringing out different characters in the wine.
For anyone who enjoys moderately spiced Chinese (especially Szechuan) stirfry, I'd certainly recommend trying with Sauternes.