Virginia Yee's dry-fried Sichuan string beans from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

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Notes about this recipe

  • kitchen_chick on August 27, 2021

    I used half the sugar and we found this dish to be quite sweet. I can’t imagine using the full amount. It’s a nice dish, otherwise, and a good complement to other saltier stir-fry dishes.

  • ashallen on September 02, 2020

    Mmmm, these are decadently delicious string beans. Super-flavorful, sweet and sour, gingery. Definitely oily (like many dry-fried dishes), but because they're so flavorful, a modest serving works and makes a great accompaniment for a more simply-flavored dish. I like the flavor of string beans, but this happens to be a good dish for those who don't care for it much since it's buried beneath all of the other flavors. Recipe recommends using "young" string beans. I was able to get local, in-season beans but they were neither very slender nor "garden fresh" - still came out great!

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