Dry-fried green beans (Ganbian sijidou) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 274) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JLDuck on May 10, 2021

    I too found this recipe a little dull. (See previous note). My partner thought it was delicious. So there you go.

  • Delys77 on January 08, 2013

    These were delicious, with a good balance of salty from the Tianjin Preserved Vegetables, and heat from the chilies. I would suggest you go a little lighter on the preserved vegetable as it is quite potent, but otherwise the recipe is excellent as written.

  • sarahcooks on April 04, 2011

    I love this, especially with yard long beans. It's a great way to make a little meat go a long way.

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