Spicy stir-fried bean curd with pickles (Jia chang xiao chao huang) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 170) by Fuchsia Dunlop

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Notes about this recipe

  • sosayi on July 12, 2018

    We all, including the small person and the other big person that dislikes mushrooms, really enjoyed this dish. So.... this is a definite repeat for us. Changes I made: I left the chiles out (and just had some chile oil on the side); used pickled mustard greens in place of Chinese snow vegetable; and used cremini mushrooms in place of king oyster mushrooms. The pickles really added a great funky note to the dish.

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