Dry-fried green beans 1 (Gan bian si ji dou 1) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 289) by Fuchsia Dunlop

  • soy sauce
  • Sichuan ya cai
  • Show all ingredients...

  • EYB Comments

    Can substitute medium-dry sherry for Shaoxing rice wine, and Tianjin preserved vegetable for Sichuan ya cai.

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Notes about this recipe

  • Eat Your Books

    Can substitute medium-dry sherry for Shaoxing rice wine, and Tianjin preserved vegetable for Sichuan ya cai.

  • 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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