Sichuan dry-fried green beans and tofu from Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes by Michael Natkin

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Notes about this recipe

  • Emily Hope on July 17, 2013

    As vegetarian stir-frys go, this was a pretty tasty one--the grean beans get a nice sear, and the sichuan preserved vegetables add a pleasantly funky note (they were, however, challenging for me to find at the asian grocery store--check the refrigerated aisle!) Perhaps not quite as good as the Chinese restaurant that used to be up the street from us in SF, but close, and a little less greasy. However, it did seem to take quite a while to make, between the veg prep, the chopping, and the multiple sautéing steps, so don't expect a quick meal, at least the first time out. Served with brown rice and shredded carrots with lime juice/fish sauce/roasted peanut oil.

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