Pickled string beans with ground pork (Rou mo jiang dou) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 306) by Fuchsia Dunlop

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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

  • Eat Your Books

    Can substitute medium-dry sherry for Shaoxing rice wine.

  • clcorbi on December 19, 2017

    I've been wanting to try this dish for so long, and wow, it didn't disappoint. Even with having to factor in pickling time, it's such a simple dish to throw together, very weeknight-friendly (as long as you have planned ahead, of course). I only brined my green beans for one day and they were very flavorful and provided plenty of salt to the final dish (although I did add a few pinches of salt to my ground pork mixture as instructed). I will make this again.

  • kitchen_chick on May 03, 2016

    One of my favorite dishes, but you have to plan a few days ahead if you're going to pickle your own beans. If you do it without the pork (and without a meat substitute), I'd leave off the soy sauce.

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