Dry-fried string beans from Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking (page 126) by Kian Lam Kho and Jody Horton

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Notes about this recipe

  • jenniebakes on November 23, 2018

    Oh this is good. I think I may have pulled the beans a little early on their deep-fry, but the texture was perfect in the end. Definitely use the ya cai if you can find it - it adds a lot to the dish. As written it's quite fiery, so next time we of weak spice tolerance here will halve the chile amount. It's definitely being made again, though.

  • L.Nightshade on February 06, 2016

    I was wary of the amount of oil used, but, although my beans glistened nicely, I certainly didn’t find them too oily, and most of the oil was recaptured after straining. The various flavors in this dish combine so beautifully, while maintaining their individual characteristics. I especially loved the bit of ya cai, which I won’t consider optional! http://www.chowhound.com/post/february-2016-cotm-phoenix-claws-jade-trees-kian-lam-kho-1031589?commentId=9805477

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