Stir-fried celery with ground pork (Lanrou xiqin) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 300) 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

  • Stephenn31 on January 27, 2025

    Really taste, and comes together quickly without much prep. Will definitely make again. I added some chili oil at the end which was nice.

  • meggan on March 16, 2021

    I doubled this recipe and added a bit more pork so I can serve it alone as a main course. I think the key is good chile bean paste. Would definitely repeat.

  • excurvatus on April 20, 2020

    This was amazing. just amazing! after eating, I was sad we were in coronavirus lockdown [and that I didn't make two batches - but don't double up that wok!] so I couldn't share it too far. I've made the 'send the rice down' dish in every grain of rice, but this adds Sichuan peppercorn and chile oil [amongst other things] and WOW.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.