Dry-fried Sichuan beans from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young

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Notes about this recipe

  • Delys77 on October 12, 2021

    Also popular here and took a bit longer. I had some left over lop Chong and wanted to use them us so I put a bit in this dish. It was a nice modification but go easy on the oil as the sausage are fattier than the ground pork. This version has more Tianjin fermented veg than my usual, and I liked that about it.

  • cellenly on March 29, 2019

    Family liked it. Used ground beef instead of pork. Doubled or tripled ginger for our family's tastes. Dry frying took longer than noted in recipe. Make sure wok is blazing hot because in the second batch, it was not as hot and the green beans didn't blister as much. Not much of a meat dish as recipe written, but can just add more protein and increase seasoning. Used not spiced preserved vegetable, and it was okay. Didn't notice a huge difference with or without the preserved vegetable. I wouldn't go out of my way to get the preserved vegetable. Next time, I would try to crisp up the preserved vegetable more.

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