Dry-fried green beans 2 [vegetarian version] (Gan bian si ji dou 2) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 290) by Fuchsia Dunlop

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Notes about this recipe

  • Delys77 on May 27, 2020

    Very nice little vegetarian rendition of this dish. I personally would scale back the ginger, but that is personal preference. Very nice as written.

  • clcorbi on December 11, 2016

    I'm not sure what went wrong for us, but neither of us found this dish to have much flavor at all. Considering the amount of dried chiles and peppercorns used, as well as all the ginger and garlic, this shouldn't have been the case. I don't really have an explanation--maybe we didn't let the oil infuse with the aromatics long enough? At any rate, I totally trust Dunlop's recipes and would give this one another try. The result wasn't bad--just bland.

  • amraub on June 07, 2012

    This is a very versatile way to cook greens. She mentions several substitutions in the book. I had some extra asparagus so I decided to roast it and then finish it using this method. It's not traditionally Chinese, but it worked very well.

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