Stir-fried beef with pickled greens and garlic chives from Cooking South of the Clouds: Recipes and Stories from China's Yunnan Province (page 74) by Georgia Freedman

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Notes about this recipe

  • TrishaCP on October 14, 2022

    This was a fast and tasty dinner. I also used store-bought ya cai, and rinsed it- so I didn’t think the dish was too salty. I used a combination of garlic chives and scallion greens due to insufficient garlic chives, and also added carrots. (Was going to stir fry carrots separately, but laziness won out!)

  • jenburkholder on February 11, 2022

    I made this with regular ground beef (not grass-fed). Didn't have garlic chives so used extra garlic and scallions. Store-bought Sichuanese ya cai instead of her homemade recipe. Tamari instead of light soy to be GF. Hey, it's a homestyle recipe and I bet any Yunnan cook would use what's around too! It was tasty, super-easy, and I'd repeat it. Plenty of umami flavors (soy and pickled mustard greens!) and maybe too salty, though eating with lots of white rice of course cut it. Definitely needs plenty of veg sides. I'd probably go down to 2.5T tamari next time.

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